Ingredients: Mackerel and olive oil
Storage: Keep in a cool place and once opened cover with a layer of oil
Only top quality mackerel are used, processed immediately
The oil is of the type defined "olive oil" in compliance with the Reg EEC 1989/03 and following mod; The salt is of marine food type.
3 - Slice
Definition: Tinned mackerel fillets, closed after filling the product with preserving liquid and sterilized (Reg 1536/92)
Presentation and consistency: Firm consistency.
Cleaning: the slices are clean and white in color
Preserving liquid: the oil completely covers the product, it is limpid and clear
4 - Organoleptic characteristics.
Appearance: mackerel fillets covered with oil
Color: rosé
Odor: typical, absence of extraneous odors (rancid, putrefied)
Taste: typical, absence of extraneous aftertaste (rancid, putrefied)
5-Chemical characteristics on the product
finished
NaCl: 0.95 - 2.0%
PH: 5.8 - 6.4
ISTAMINE: ≤ 100 ppm
HUMIDITY: <58%
Heavy metals (Pb, Cd, Hg) within the legal limits
6 - Microbiological characteristics
Commercial sterility (stable product)
No alteration of the product after incubation at 37C and at 55C for 15 days ∆ Ph <0.5 pH units
7 - Packaging and Storage
The packages are checked so that there are no closing defects or traces of grease. The product is a canned fish that undergoes sterilization.
It is kept at room temperature
Nutritional values for 100 g of product:
Energy: 723 kj, 172.4 kcal
Fat: 7.6 g
Of which saturates: 0.3g
Carbohydrates: 0g
Of which sugars: 0g
Protein: 26g
Salt: 1.7g
Mackerel fillets 200 gr
Nutritional values for 100 g of product:
Energy: 723 kj, 172.4 kcal
Fat: 7.6 g
Of which saturates: 0.3g
Carbohydrates: 0g
Of which sugars: 0g
Protein: 26g
Drained weight 133 g
Salt: 1.7g
Filetti di Sgombro e olio di oliva
