| Description |
Individually Quick Frozen Sindhura Mango Slices |
| Origin |
India |
| Raw Material / Process |
Whole mango (Sindhura) found acceptable
as per our specifications. The mangoes are
cleaned, peeled sliced, inspected and frozen in IQF Freezer at –35°C and packed in LDPE bags. |
| Treatment |
No food additives used |
| Physical Parameters |
| Defects |
Limits (Average per 250gm)-Frozen |
| Consistency |
Solid |
| Raw Fruit |
< 5% |
| Values on Chemical Analysis |
| Dry Substance |
17º Brix Min |
| Acidity (Calculated as citric acid monohydrate) |
It is a natural product. No acid is added. The observed range is 0.5 – 0.8% |
| pH |
It is a natural product. No acid is added. The observed range is 3.5 to 3.90 |
| Foreign Bodies |
|
| Peels |
None |
| Rotten / Mouldy Fruits |
None |
| Other Foreign Bodies |
None |
| Sensory Analysis |
| Taste / Smell |
Typical of ripe sindhura mango |
| Physical Appearance |
Bright yellow to orange yellow slices without ice sediments |
| Colour |
Bright yellow to orange yellow |
| Microbiological Values |
|
m |
M |
| Aerobic plate count |
50,000/g |
500,000/g |
| Total Coliforms |
500/g |
1000/g |
| E.Coli |
10/g |
50/g |
| Yeast |
5,000/g |
50,000/g |
| Moulds |
1,000/g |
10,000/g |
| Salmonella(25 g) |
Absent/25g |
Absent/25g |
m = the microbiological limit which separates good quality from marginally acceptable quality
M = the microbiological limit which separates marginally acceptable quality from defective quality
|
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