Markmarine S16 S.L

Product Frozen sardine
Scientific name Sardine Pilchardus
Family Clupeidae
Origin East-Central Atlantic (FAO34) Morocco
Method of obtaining Extractive fishing
Freezing form Frozen on land
Presentation Piece without head, tail or viscera
Nutritional information

Parameters Per 100g
Energetic value 153 Kcal According to Royal Decree 930/1992
Protein 17.1g Total Nitrogen (Kjeldahl)
Carbohydrates <0.5g Chromatography
Fat 9.4g Soxhlet Extraction
Physicochemical characteristics

Parameters Value
pH 6.2-6.6
Histamine <30ppm
Heavy metals, benzo (a) pyrenes, dioxins and furans (Reg. 629/2008), and pesticides (Reg. 396/2005) Valid Values
Pharmacologically active substances (Reg. EC 37/2010 and its modifications) Valid Values
Residues veterinary drugs (Reg. EC 2377/90 and modifications) Valid Values
Microbiological characteristics (Microbiological criteria defined according to Reg. CE # 1441/2007)

CFU / g Total aerobic mesophylls <1x 10 6
Enterobacteriaceae <1x 10 3

Staphylococcus . Aureus <2x 10 1

Salmonella- Shigella : absence / 25g

Specifications: Frozen in tunnel at -35 C in block

Life principle: 18 months (frozen)

Sizes:
Size (cm) Weight (gr)
10 – 10.5 40-70
9 – 9.5 32 – 50
8 – 8.5 24 – 42
Placed in cardboard boxes, with their plastics and labeling
** The packaging can be modified according to customer requirements

Sensory characteristics

Features Observations
External appearance Pigmentation of the sui generis skin, normal mucus. Sparkly
Odor A fresh fish
Colour natural
Texture Firm, with no signs to indicate p é loss
Presence of parasites Absence