(A) PHYSICAL PARAMETERS: | |||
Appearance | Green, Fresh | ||
Frozen Storage Condition | -18 | C | |
Melting Temperature | 0 | C | |
Freezing Temperature | -18 | C | |
Freeze Damage | Minimal | ||
Thawing Properties | Good Texture | ||
Viscosity | 6 | cP | |
Density | 0.9 | g/cmï | |
Uniformity | Uniform | ||
Consistency | Smooth | ||
Particle Size | < 5 mm | ||
Moisture Content | 80 | % | |
Color | Green | ||
Odor | Characteristic | ||
(B) CHEMICAL PARAMETERS: | |||
Antioxidant Content | 3 | mg/100g | |
Total Soluble Solids (TSS) | 10 | % | |
pH | 5.8 | ||
Acidity | 0.5 | % | |
Protein Content | 1.5 | g/100g | |
Fat Content | 0.2 | g/100g | |
Carbohydrate Content | 7 | g/100g | |
Fiber Content | 2.5 | g/100g | |
Energy Value | 75 | 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 | ||
Protein | 1.5 | g/100g | |
Fat | 0.2 | g/100g | |
Saturated Fat | 0.1 | g/100g | |
Trans Fat | 0 | g/100g | |
Carbohydrates | 7 | g/100g | |
Sugars | 5 | g/100g | |
Dietary Fiber | 2.5 | g/100g | |
Sodium | 3 | mg/100g | |
Vitamin C | 20.1 | mg/100g | |
Vitamin A | 706 | IU | |
(C) MICROBIOLOGICAL ANALYSIS: | |||
Total Plate Count | 50 | CFU/g | |
Yeasts and Molds | 20 | CFU/g | |
E. coli | Not Detected | CFU/g | |
Salmonella | Not Detected | ||
Staphylococcus aureus | 5 | CFU/g | |
Coliforms | 2 | CFU/g | |
Listeria monocytogenes | Not Detected |