Yellowfin tuna loin
Technical Sheet
- Product: Yellowfin Tuna Loin Double Cleaned, Vacuum Packed Frozen.
- Cleaning Level: Double Cleaned (Level 2), 2 defects per kg.
- Scale Percentage: 5%, defects controlled.
- Color, Flavor, and Odor: Uniform, characteristic of precooked tuna, no unusual odors or flavors.
- Texture: Free of pasty texture, no honeycomb or coagulation.
- Defects: Bones > 1 cm, veins > 2 cm, black flesh > 0.5 cm², skin > 0.5 cm².
- Foreign Objects: No plastic, metal, insects, or parasites allowed.
- Thawing and Cooking: Maximum 12 hours at temperatures below 21.1°C. Fish must reach at least 60°C.
- Freezing: Quick freezing at -18°C while maintaining the cold chain.
- Heavy Metals: Mercury < 0.5 ppm, Lead < 0.3 ppm, Cadmium < 0.1 ppm.
- Salt and Moisture content: Salt 1.8%, Moisture content 69% (maximum 70%).
- Microbiological Requirements: Plate count 100,000 cfu/g, S. Aureus 100 cfu/g, Salmonella absent in 25 g.
- Packaging: Shrink wrap bag, no metal closure systems. Maximum weight per bag: 7.5 kg.
- Coding: Manufacturer name, species, lot, fish size, production date, net weight.
- Palletization: 170 bags/pallet, 20 pallets, maximum net weight 25.5 tons per container.
- Temperature: Maintain at -18°C during transport and palletization.
- Traceability and Audits: Lots of no more than 50 MT per fishing trip. Periodic audits.
