WR Indian Squid

Indian Squid is a Cephalopod species with 2 fins, 6 arms and 2 tentacles. It is rich in terms of species varieties. If they are catched carefully, their shelf life becomes longer. If it is thawed a couple of times when it is frozen, it is affected a little and elasticity is not changed. It is catched by hook, purse seine and trawl.

Fresh squid has whiffet and thin skin. It can be found in the market as whole fresh, whole frozen, tube, ring, tentacles, beefs, ink, value added and stuffed. Especially Loligo species is often consumed in America.

Product Description

Product name	Denizer Deep Frozen WR Indian Squid 12 kg
Latin name	Loligo duvauceli
External barcode	U3: 8680539203022 3-6: 8680539203008 6-10: 8680539203046
Internal barcode	-
Size	U3 , 3-6, 6-10  /    Size before glazing  √   /   Size after glazing
Product description	After catching, squid is graded as whole, placed to plates with water and freezed immediately. After freezing, the product is packed in 2 kg individual pack.
Freezing type	BQF (Block Quick Freezer)
Packing type	6x2 kg / 3x4 kg individual pack
Ingredients	WR squid (80%), water (20%)
Production type	Farmed  /   Catch  √  (FAO : 51 )    /   Value added
Origin	India
Units per package	U3: 36 pcs/12 kg 3-6: 60 pcs/12 kg 6-10: 110 PCS/12 kg
Glazing rate	20%
Product type	WR squid
Broken pieces	Max 2-3 pcs / 12 kg
Appearence	Red skin, specific appearence
Smell	Specific smell
Taste	Specific, not bitter or sour, natural taste
Texture	Strict, not dry
Average weight	U3: 330 g / 3-6: 180 g / 6-10: 100 g
Shelf life	After production date, first 24 months
Additives	No chemical
Outer package	Original printing microwave corrugated cardboard box (PAP)(28x39x18 cm)
Inner package	PE individual bag
Packing criteria	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	Should transport and storage at min -18°C. Transportation should be without contamination and complete with no break of cold chain.

Nutrition facts

Energy (kcal/100 g)	92
Fat (g/100 g)	1,38
Protein (g/100 g)	15,58
Cholesterol (mg/100g)	233
Na (mg/100g)	44
Carbonhydrate (mg/100g)	3,08
Vit A (%/100 g)	1
Vit C (%/100 g)	8
Ca (%/100 g)	3
Fe (%/100 g)	4
Omega 3 (g/100 g)	0,642

Chemical Parameters

Hg (mg/kg)	0,5
Cd (mg/kg)	1
Pb (mg/kg wet weight)	1
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)	100-200
Salmonella spp(g-ml)	-
Listeria monocytogenes (g-ml)	-

Legal Criteria

GKGM Regulation on water intended for human consumption

GKGM Regulation on microbiological criteria

GKGM Regulation on contaminants

GKGM Regulation on labelling

GKGM Regulation on packaging waste control

GKGM Statement of plastic materials in contact with foodstuffs

Turkish Food Codex Regulation

Determination of Net Weight

Apparatus

For packages up to 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.01 oz. (0.28 g).

For packages over 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.025 oz. (0-71 g).

Procedure

Set scale on firm support and level. Adjust 0 load indicator or rest point and check sensitivity. Remove package from low temperature storage, remove frost and ice from outside of package, and weigh immediately (W). Open package; remove contents, including any product particles and frost crystals. Air-dry empty package at room temperature and weigh (E). Weight of contents=W-E.

*Acc to AOAC offical method 963.26 net contents of frozen food containers-unglazed foods

Spawning

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