Clams - Skin packed
Chamelea gallinaClams – Skin packed
- Scientific name: Chamelea gallina
- Sales name: Clams
Vacuum packaging is a very simple system characterized by a rigid support (in our case a tray) made of plastic or cardboard and a protective film (skin) also made of plastic material (polypropylene). The peculiarity of this packaging is linked to the shaping of the outer layer, which adapts perfectly to the shape of the product and consists in the elimination from the container of all the air present or only certain gases, such as oxygen, which is the main cause of oxidation.
The main advantages of skin packaging are: better product from the food safety point of view (antioxidant effect and absence of potential contamination thanks to the barrier effect offered by the tray and plastic film); total absence of odors and liquid leakage; possibility of microwave cooking (800 w x 5 min) without, however, precluding the possibility, for the more traditionalists, of cooking them in a pan as usual; all packaging components are sent for recycling to produce new packaging or other polypropylene components; better preservation of the organoleptic characteristics of the food as the intervalvare liquid is not lost; easier display and better presentation of the product at the point of sale.
| Origin | caught Italy (Adriatic Sea) |
|---|---|
| Fishing season | fishing is done all year round |
| Fishing gear | rake and turbo blower |
| Packaging | in 500g tray |
|---|---|
| Minimum commercial size | 22 mm |
| Storage | temperature between +2° and +6° C for live and viable product. |
Chemical parameters provided for by Reg. (EC) 1881/06
| Lead | 1.5 mg/kg fresh weight |
|---|---|
| Cadmium | 1 mg/kg fresh weight |
| Mercury | 0.5 mg/kg fresh weight |
Biotoxicological parameters provided for by Reg. (EC) 853/04
| PSP (Paralytic Shellfish Poison) | 800 µg/kg |
|---|---|
| ASP (Amnesic Shellfish Poison) | 20 mg/kg of Domoic acid |
| Ac. Okadaico, dinophysis toxins and pectenotoxins | 160 µg of Okadaic acid equivalents/kg |
| Yessotoxins | 1 mg of Yessotoxins equivalents/kg |
| Azaspiracids | 160 µg of Azaspiracid equivalents/kg |
Microbiological parameters provided for by Reg. (EC) 2073/05:
| E. coli | n=5 c=1 m=230 MPN/100g M=700 MPN/100g |
|---|---|
| Salmonella | absent in 25 g |
Odour: characteristic marine
Appearance: regular
Colour: grey-white background with dark zigzag lines
Meat: tasty
Edible part: 25%
Energy value: 72 kcal
H2O: 82.5g
Proteins: 10.2 g
Fat: 2.5 g
Carbohydrates: 2.2 g
Sodium: 32 mg
Vitamin A: 0.02 mg
*Data source INRAN (National Research Institute for Food and Nutrition)
The production process is kept under constant control through the HACCP method and a quality system implemented according to the principles dictated by the IFS Food standard.
Considered an allergen according to the reference directive (Reg. UE 1169/2011 s.m. e i.)
To be consumed after cooking.
Transport temperatures must be maintained between +2°C and +10°C.
The labeling complies with Reg. EU 1169/2011 s.m. e i.
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