Tra Fillets
Tra is also a member of Pangasiidae family and it has a fat rate between Basa and Panga and has a lighter meat color when compared to basa. This fish type is also farmed and increasingly consumed by many countries such as European countries and America being in the first place. Like the other Panga fish types, they can be found as fresh, frozen or value added in the market.
Product Description
|
Product name |
Denizer Deep Frozen Tra Fillets 10 kg |
|
Latin name |
Pangasius hypophthalmus |
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External barcode |
8680539200700 |
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Internal barcode |
- |
|
Size |
220 + g / Size before glazing √ / Size after glazing |
Product description
|
After harvesting, tra is cleared of head, bones, innards and skin, filleted without belly fat tissues, treated acc to EU standards, freezed immediately. After freezing, the product is packed in 10 kg bulk pack. |
|
Freezing type |
IQF (Individual Quick Freezer) |
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Packing type |
10 kg bulk pack |
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Ingredients |
Tra fillets (80%), water (20%) |
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Production type |
Farmed √ / Catch (FAO : ) / Value added |
|
Origin |
Vietnam |
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Units per package |
30 pcs / 10 kg |
|
Glazing rate |
%20 |
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Product type |
Boneless, PBI, semi trimmed, belly fat off, skinless fillet |
|
Broken pieces |
Max 1-2 pcs / 10 kg |
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Appearence |
Pink-white meat, specific appearence |
|
Smell |
Specific smell |
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Taste |
Specific, not bitter or sour, natural taste |
|
Texture |
Strict, not dry |
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Average weight |
300 g / kg |
|
Shelf life |
After production date, first 24 months |
|
Additives |
EU standard treatments (Maks ‰5) |
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Outer package |
Min 4 colored printing microwave corrugated cardboard box (PAP) (26x49x18 cm) |
|
Inner package |
PE inner bag |
Packing criteria
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The total migration value of components of plastic substances and materials to foodstuff, per square decimeter surface area of substance or material can not be more than 10 mgs. This value is defined as the limit of total migration of plastic substance and materials (mg/dm2). |
Storage conditions
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Should transport and storage at min -18°C. Transportation should be without contamination and complete with no break of cold chain. |
Nutrition facts
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Energy (kcal/100 g) |
90 |
|
Fat (g/100 g) |
6 |
|
Protein (g/100 g) |
18 |
|
Cholesterol (mg/100g) |
28 |
|
Na (mg/100g) |
30 |
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Carbonhydrate (mg/100g) |
0 |
|
Vit A (%/100 g) |
0 |
|
Vit C (%/100 g) |
2 |
|
Ca (%/100 g) |
0 |
|
Fe (%/100 g) |
0 |
|
Omega 3 (g/100 g) |
13 |
Chemical Parameters
|
Hg (mg/kg) |
0,5 |
|
Cd (mg/kg) |
0,05 |
|
Pb (mg/kg wet weight) |
0,3 |
|
Total max dioxins (pg/g wet weight) |
3,5
|
|
Total max dioxins and dioxin like PCBs (pg/g wet weight) |
6,5
|
|
Total PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ng/g wet weight) |
75
|
Microbiological Parameters
|
Histamin (mg/kg) |
200-400 |
|
Salmonella spp(g-ml) |
0/25 |
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Listeria monocytogenes (g-ml) |
0/25 |
Legal Criteria
|
GKGM Regulation on water intended for human consumption |
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GKGM Regulation on microbiological criteria |
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GKGM Regulation on contaminants |
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GKGM Regulation on labelling |
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GKGM Regulation on packaging waste control |
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GKGM Statement of plastic materials in contact with foodstuffs |
|
Turkish Food Codex Regulation |
Determination of Net Weight
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Remove package from low temperature storage, open immediately and place contents under gentle spray of cold water. |
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Agitate carefully so product is not broken. |
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Spray until all ice glaze that can be seen or felt is removed. |
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Transfer product to circular No. 8 sieve, 20 cm (8”) diameter for packages #0.9 kg (2 lb) and 30 cm (12”) for packages >0.9 kg (2 lb). |
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Without shifting product, incline sieve at angle of 17-20E to facilitate drainage and drain exactly 2 min. (stopwatch) |
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Immediately transfer product to tared pan (B) and weigh (A). Weight of product=A-B |
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*Acc to AOAC official method 963.18 net contents of frozen seafoods glazed foods |
Spawning
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