Filete de Jibia Crudo Congelado
Dosidicus gigas
SS-JIB-FIL-001Product Identification
| Product | Raw frozen squid fillet |
| Species | Jumbo flying squid / Humboldt squid |
| Scientific Name | Dosidicus gigas |
| Processing Type | Raw and frozen in block |
| Presentation | Raw squid fillet, with skin, with cartilage, frozen in block, no glazing |
| Net Weight | Bloque 10kg congelado (20kg neto: 2x10kg) |
| Caliber (g) | SIN CALIBRE |
| Packaging | Block of 10kg wrapped in blue polyethylene film and placed in polyethylene bag of 20kg net (2x10kg) |
| Target Market | Markets with and without sanitary certification through quality assurance program (PAC) |
| End Use | Human consumption |
Label Information
| Trade Name | Raw frozen squid fillet |
| Scientific Name | Dosidicus gigas |
| Shelf Life | 24 months |
| Authorization No. | 4265 |
| Origin | CHILE |
| Storage Conditions | -18 °C |
| Recommendations | Keep frozen at -18°C. Once thawed do not refreeze. Consume cooked. Plant storage: -25°C. |
Sensory Examination
| Parameter | Standard |
|---|---|
| Species | Humboldt squid (Dosidicus gigas) |
| Presentation | Corresponds to that declared by the exporter and must include all aspects indicated (e.g.: bones, skin, cut type, packaging type, etc.). |
| Appearance | The product is well preserved, with normal appearance. No dehydration in more than 10% of the surface, no foreign matter or gelatinous alterations affecting more than 5% by weight of the sample. |
| Parasites | Absence of visible parasites and their cysts. |
| Odor | Normal, characteristic of the species and presentation. No abnormal aromas, signs of decomposition or rancidity. |
| Color | Natural, typical of the species. |
| Texture | Turgid, firm and tender, typical of the species. |
Microbiology
| Test | Limit |
|---|---|
| Total Count (g) | 5×10⁵ (m) / 10⁶ (M) — n:5 c:2 |
| Escherichia coli (NMP/g) | 100 (m) / 500 (M) — n:10 c:2 |
| Salmonella (25 g) | Ausencia — n:5 c:0 |
| S. Aureus (ufc/g) | 100 (m) / 500 (M) — n:10 c:2 |
| Listeria monocytogenes (ufc/g) | 100 — n:5 c:0 |
Chemical Parameters
| Parameter | Limit |
|---|---|
| NBVT (mg N/100g) | 30 |
| Lead – Pb (mg/kg) | 2 |
| Mercury – Hg (mg/kg) | 0,5 |
Additives & Notes
The product complies for export with standards required by the Innocuousness and Certification Manual of the National Fisheries Service and the Food Sanitary Regulation. Process: Reception → Filleting, cutting and washing → Racking → Freezing (plate tunnel max 3.5h or static max 36h) → Packing → Storage (-25°C) → Dispatch (FIFO, refrigerated trucks).
Processing Description
4.1. Raw Material Reception
For the processing of raw, skin-on giant squid fillets, block frozen, Giant Squid (Dosidicus gigas) is used as raw material. Upon arrival, it undergoes sensory analysis and temperature control.
4.2. Filleting, Cutting, and Washing
In this stage, the giant squid is cut, filleted, and separated to obtain sub-products such as fillets, nape, tentacles (arms/ramal), wings (fins), and reproductive tentacles. These are washed and placed in bins with water and ice at a maximum temperature of 10°C. Fillets must be clean and free of any squid ink stains.
4.3. Panning and Weighing
Clean fillets are weighed and calibrated on scales to reach a target weight between 10.2 – 10.5 kg. Occasionally, to reach the stipulated weight, the fillet is cut into two parts depending on its size. Finally, the fillet is placed in a stainless steel or PVC tray lined with polyethylene sheeting.
4.4. Freezing
Once panned, the product is moved into a plate freezer (maximum 3.5 hours) or a static blast freezer (maximum 36 hours), depending on each tunnel’s capacity.
4.5. Packaging
Once the appropriate time and temperature are met, two 10.5 kg blocks are packed with their respective polyethylene liners, totaling 20 kg of giant squid fillets. The master carton is sealed with its respective label and corresponding product data.
4.6. Storage
The finished product is stored on pallets in cold storage chambers at a constant temperature of -25°C.
4.7. Dispatch
This involves the loading and shipping of the finished product using the FIFO (First-In, First-Out) criteria. Transport is carried out in refrigerated trucks to its final destination.