| (A) PHYSICAL PARAMETERS: | |||
| Appearance | Yellow, Fresh | ||
| Frozen Storage Condition | -18 | C | |
| Melting Temperature | 0 | C | |
| Freezing Temperature | -18 | C | |
| Freeze Damage | Minimal | ||
| Thawing Properties | Good Texture | ||
| Viscosity | 6.2 | cP | |
| Density | 0.84 | g/cmï | |
| Uniformity | Uniform | ||
| Consistency | Smooth | ||
| Particle Size | < 2 mm | ||
| Moisture Content | 85 | % | |
| Color | Yellow | ||
| Odor | Characteristic | ||
| (B) CHEMICAL PARAMETERS: | |||
| Antioxidant Content | 3.5 | mg/100g | |
| Total Soluble Solids (TSS) | 11.2 | % | |
| pH | 4 | ||
| Acidity | 0.3 | % | |
| Protein Content | 0.7 | g/100g | |
| Fat Content | 0.2 | g/100g | |
| Carbohydrate Content | 10 | g/100g | |
| Fiber Content | 1 | g/100g | |
| Energy Value | 42 | kcal/100g | |
| Heavy Metals | Pb: 0.1, Cd: 0.05, As: 0.02, Hg: 0.01 | ppm | |
| Pesticide Residues | Not Detected | ppm (as per specific pesticides) | |
| Allergen Testing | Not Detected | ||
| (C) MICROBIOLOGICAL ANALYSIS: | |||
| Total Plate Count | 40 | CFU/g | |
| Yeasts and Molds | 15 | CFU/g | |
| E. coli | Not Detected | CFU/g | |
| Salmonella | Not Detected | ||
| Staphylococcus aureus | 3 | CFU/g | |
| Coliforms | 1 | CFU/g | |
| Listeria monocytogenes | Not Detected | ||
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