Tentáculos de Jibia Crudo Congelado
Dosidicus gigas
SS-JIB-TEN-001Product Identification
| Product | Raw frozen squid tentacles |
| Species | Jumbo flying squid / Humboldt squid |
| Scientific Name | Dosidicus gigas |
| Processing Type | Raw and frozen in block |
| Presentation | Raw squid tentacles/arms, with skin, without beak, without nails, without reproductive, frozen in block, no glazing |
| Net Weight | Bloque 10kg congelado (20kg neto: 2x10kg) |
| Caliber (g) | 0,5-1kg / 1-2kg / 2-3kg / 3-UP kg |
| 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 tentacles |
| 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. |
| Appearance | The product is well preserved, with normal appearance. No dehydration in more than 10%, no foreign matter or gelatinous alterations affecting more than 5% by weight. |
| Parasites | Absence of visible parasites and their cysts. |
| Odor | Normal, characteristic of the species. No abnormal aromas, 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 of the National Fisheries Service. Freezing in plate tunnel (max 3.5h) or static with forced air (max 18h). Storage at -25°C. FIFO dispatch in 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 strict temperature control.
4.2. Filleting, Cutting, and Washing
During this stage, the giant squid is cut, filleted, and separated to obtain sub-products such as fillets, nape, tentacles (arms), wings (fins), and reproductive tentacles. These are washed and placed in bins with ice water at a maximum temperature of 10°C. Fillets must be clean and free of any ink stains.
4.3. Panning and Weighing
Clean fillets are weighed and calibrated on scales to reach a target weight between 10.2 and 10.5 kg. Occasionally, to meet the weight specification, fillets may be cut into two parts depending on their size. Finally, the fillets are placed in stainless steel or PVC trays 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 the specific capacity of each tunnel.
4.5. Packaging
Once the required time and temperature are reached, 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 palletized and stored in cold storage chambers at a constant temperature of -25°C.
4.7. Dispatch
This involves the loading and shipping of the finished product based on the FIFO (First-In, First-Out) criteria, using refrigerated trucks for transport to the final destination.