The product is packaged with the following raw materials: Tuna, Olive oil, Salt (it is part of the muscle tissue of the fish, it is not added at the end but intervenes in the cooking process)
2 - Raw materials. Only top quality tuna are used. The tuna is fished in the sea in the FAO ZONE 71. The loaf is processed in the IT 779 CE factory. The salt is of marine food type.
3 - Slice Definition: Tuna fillets in glass jars, hermetically sealed with capsule after filling the product with preserving liquid and sterilized (Reg 1536/92) Presentation and consistency: Firm consistency. Cleaning: the slices are clean and white. Preserving liquid: the oil completely covers the product, it is limpid and clear
4 - Organoleptic characteristics. Appearance: tuna fillets covered with oil Color: pink Odor: typical, absence of extraneous odors (rancid, putrefied) Taste: typical, absence of extraneous aftertaste (rancid, putrefied)
5-Chemical characteristics on the finished product NaCl: 0.95 - 2.0% PH: 5.8 - 6.4 HISTAMINE: ≤ 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 unit Nutritional values per 100 g of product:
Energy: 1584kj, 383kcal
Fat: 34g
Of which saturates: 5.3g
Carbohydrates: 0g
Of which sugars: 0g
Protein: 18g
Salt: 1.5g
Tuna steaks 200 g
Energy: 1584kj, 383kcal
Fat: 34g
Of which saturates: 5.3g
Carbohydrates: 0g
Drained weight: 133 g
Of which sugars: 0g
Protein: 18g
Salt: 1.5g
