fresh frozen romano beans, cut, grade A.
Table 1: Organoleptical parameters
|
Parameters
|
Characteristics
|
|
Appearance
|
In frozen condition
Vegetables are ripe and clean.
|
|
Flavor and taste
|
In unfrozen condition
Typical for these vegetables without foreign flavors and taste
|
|
Consistence
|
In unfrozen condition
Similar to consistence of fresh vegetables
|
|
Color
|
In frozen condition
Smooth color, typical for these vegetables
|
Table 2: Physical parameters
|
Parameters
|
Characteristics, %
|
|
Mineral foreign materials, not more than
|
Not allowed
|
|
Foreign materials of vegetable origin, not more than
|
1 per 10kgs
|
|
Foreign materials
|
Not allowed
|
|
Blocks, not more than
|
3%
|
|
Vegetable injured by insects, snails, rodents
|
Not allowed
|
|
Defects such as discolored,Mechanically damaged, not more than
|
3%
|
|
Vegetables not unit in size and form
|
5%
|
|
Temperature, °C, not more than
|
Minus 18° C
|
Table 3: Microbiological parameters – blanched vegetables
|
QMAFAnM
KOE/g,
not more than
|
Yeast
KOE/g, not more than
|
Mold
KOE/g, not mote than
|
Mass in that doesn’t allowed
|
|
Coliforms
|
Pathogens microorganisms including salmonella
|
L.monocytogenes
|
|
1*104
|
5*102
|
5*102
|
<1000/g
|
negative/25g
|
negatitve/25g
|
