ILT-U-1876
Canned fish organoleptic physicist
V1:
DETERMINATION | METHOD |
| External appearance | It is free of dents, rust, or other. |
| Internal appearance | It is free of dark spots due to discontinuity of the varnish or other visible defects caused by corrosion. |
| Container type | Describe the type of container used, including its dimensions, use, and type of varnish, and type of welding. |
DETERMINATION | SENSORY EVALUATION |
| Species | Corresponds to that declared by the exporter. |
| Presentation | Corresponds to that declared by the exporter and must include all the aspects indicated by the exporter. (Example: thorns, skin, type of cut, type of presentation, packaging medium, among others). |
| Appearance | Normal, characteristic of the preparation. It does not contain foreign matter, nor does it present any color changes that are signs of decay or rancidity or a blue, brown, or black coloration (in the case of crustaceans), or sulfur stains (in the case of crustaceans and fish). |
| Smell and taste | Presentation characteristics. Unmistakable, persistent objectionable odors or flavors that are signs of decay or rancidity should not be detected. |
| Texture | Typical, firm, and tender. Excessively soft meat or excessively tough meat should not be detected, as it is not characteristic of the species that makes up the product. |
| Parasites | Absence or presence. |
| Color | Visual comparison of samples with color scales |
| Species | Corresponds to that declared by the exporter. |
V2:
| PARAMETERS | METHOD | |
| External appearance | NTP 204.007:2015 / COR 1 | |
| Internal appearance | NTP 204.007:2015 / COR 1 | |
| Container type | NTP 204.007:2015 / COR 1 | |
| Internal vacuum or pressure (in / Hg) | NTP 204.007:2015 / COR 1 | |
| Net free space between content and container (mm) | NTP 204.007:2015 / COR 1 | |
| Gross weight (g) | NTP 204.007:2015 / COR 1 | |
| Tare (g) | NTP 204.007:2015 / COR 1 | |
| Net weight (g) | NTP 204.007:2015 / COR 1 | |
| Drained weight (g) | NTP 204.007:2015 / COR 1 | |
| Free liquid. total volume (mL) | NTP 204.007:2015 / COR 1 | |
| Water (mL) (c) | NTP 204.007:2015 / COR 1 | |
| Oil (mL) (c) | NTP 204.007:2015 / COR 1 | |
| Oil (%) (c) | NTP 204.007:2015 / COR 1 | |
| Free liquid condition | NTP 204.007:2015 / COR 1 | |
| PARAMETERS | SENSORY EVALUATION | |
| Species | NTP 204.007:2015 / COR 1. Corresponds to that declared by the exporter. | |
| Presentation | NTP 204.007:2015 / COR 1 Corresponds to that declared by the exporter and must include all the aspects indicated by the exporter. (Example: thorns, skin, type of cut, type of presentation, packaging medium, among others). | |
| Appearance | NTP 204.007:2015 / COR 1. Normal, characteristic of the preparation. It does not contain foreign matter, nor does it present any color changes that are signs of decay or rancidity or a blue, brown or black coloration (in the case of crustaceans), or sulfur stains (in the case of crustaceans and fish). | |
| Smell and taste | NTP 204.007:2015 / COR 1 Presentation characteristics. Unmistakable persistent objectionable odors or flavors that are signs of decay or rancidity should not be detected. | |
| Texture | NTP 204.007:2015 / COR 1. Typical, firm, and tender. Excessively soft meat or excessively tough meat should not be detected, not characteristic of the species that makes up the product. | |
| Parasites | NTP 204.007:2015 / COR 1. Absence or presence. | |
