Frozen seafood mix price frozen Giant Scarlet Shrimp fresh lobster food preservation frozen from deep Mozambique waters

3. Ingredients:

- Deep-frozen Giant Scarlet Shrimp (Aristaeopsis edwardsiana), antioxidants [E-223 (Sulfites) E-301, E-330], acidity regulator (E-331 iii).

4. Allergens

- Contains crustaceans and sulfites. It may contain traces of molluscs and fish.

- Net weight and counts: these features will be controlled in the sales unit, according to the legislation in force.

6. Organoleptic characteristics to be controlled:

A quantitative assessment will be performed using the scaling method on a 0/10 scale. A minimum score of 5 should be achieved.

- The shrimps must be fresh, presenting a vivid color without any darkening of the head. The odor must be fresh and reminiscent of the sea, without any ammonial smell. The shrimp’s flesh must be translucent.
- After being cooked, the shrimps should have a sweet taste and a firm but not hard texture. Seafood with an obvious melanosis development is not acceptable.

7. Nutrition declaration and chemical characteristics:

- Nutrition declaration
Nutrition declaration Average nutritional values per
100 g
Energy 335 kJ / 79 kcal
Fat 0.9 g
of which saturates 0.2 g
Carbohydrate <0.5 g
of which sugars <0.5 g
Protein 18 g
Salt 0.78 g
- Chemical characteristics
- Time for total melanosis: > 24 hours
- Sulfur dioxide (SO2) is controlled according to the legislation in force

- In the evaluation of these characteristics, the procedure of sample collection and external microbiological analysis should be followed.
- Microorganisms to be analyzed:
- Microorganisms count at 30 ºC
- Enumeration of coliforms at 30 ºC
- Enumeration of coagulase-positive staphylococci
- Enumeration of Escherichia coli
- Detection of Salmonella spp.
- Detection of Listeria monocytogenes
- Detection of Vibrio spp.
- Limit values according to the legislation in force or with the general specification of microbiology and chemistry (EGQ 001).

9. Labeling characteristics to be controlled:

- In each sales unit, the existence, correction and visibility of the durability date, veterinary and lot numbers will be checked, since all other elements are pre-printed.

10. Preferential usage date:

- Considering that the product will be stored under the appropriate storage conditions, a minimum durability of 24 months after the freezing date will be assigned.

11. Storage and distribution conditions

- The product will be stored at temperatures less than or equal to -18 ºC. During distribution, the temperature variations should be minimal. In the exhibitors, the product should be stored at or below -18 ºC. The maximum permissible temperature variations in the storage, distribution and exhibition for sale shall be in accordance with the legislation in force.

12. Lot codification:

- The production lot will be sequential and will consist of 3 digits that will identify the ship, 2 digits for the year and the
remaining 2 for identification of the ship’s voyage number.

13. Predicted product usage:

- Target consumer: individual or collective, not discerning any group or niche market as not being potentially consumer.
- Way of consumption: heat treated (cooked, fried, grilled).

14. Unpredicted product usage:

- It should not be consumed without heat treatment.

15. Preparation instructions:

- Carefully wash the seafood in running water. The seafood is ready to be cooked. - After thawing, do not freeze again. Consume within the next 24 hours.

16. Heavy metals and contaminants:

- In accordance with the legislation in force.

17. Ionizing radiation:

- This product has not been subjected to ionizing radiation treatment.

18. Omissive elements:

- In all cases, the product must comply with the legislation in force, in particular with the Community legislation.

19. Genetic modified organisms (GMO)

- This is a wild product and therefore is free from GMO’s.

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