| ≥1 piece |
| Specifications of our products | |||
| Raw material: | Tilapia scale | Density: | min 0.20g/ml |
| Manufacturing procedure: | Enzymatic decomposition | Heavy metals: | max 50ppm |
| Sensory characteristics | Lead: | max 1ppm | |
| Color: | White powder | Arsenic: | max 0.5ppm |
| Odor: | No fishy-smell | Mercury: | max 0.1ppm |
| Looseness: | Normal | Hydroxyproline: | min 9% |
| Taste: | Neutral | Average molecular weight: | max 3000D |
| Physico-chemical characteristics | Microbiological characteristics | ||
| PH: | 5.5 – 7.5 | Micro-organisms: | max 1000cfu/g |
| Moisture: | < 8% | Coliforms: | max 30MPN/100g |
| Ash: | < 2% | Mildew and microzyme: | max 50cfu/g |
| Total Nitrogen: | min 16.50% | Staphylococcus aureus: | ND |
| Protein: | min 90% | Salmonella: | ND |
| Shelf life: | 24 months | ||