MTR -79 AURA BARTER COMPANY LIMITED

Transcription

1 MTR -79 AURA BARTER COMPANY LIMITED 21/61 3 rd Floor, Soi Vipavadi 60, Vipavadi Rungsit Rd. Ked Luksi Bangkok Thailand

2 CONTENT DETAILS PAGE 1. Company Introduction 1 Introduction 2. Specification 2 3. Table 1 : -Phosphate 3 Comparison Table 4. Application for Raw Shrimp 4 5. Table 2 : The actual experiment on PTO 5 6. Application for Cooked Shrimp 6 7. Table 3 : The actual experiment on CPTO 7 8. Application for Block Frozen HLSO 8 9. Table 4 : The actual experiment on HLSO Table 5 : The actual experiment on HLSO (2) Weight Checking Table for Headless Freeze Loss Checking Table for Block Frozen Material Safety Data Sheet 13

3 COMPANY INTRODUCTION We are the Food Chemical specialist and manufacturer located in Thailand. With our long experience and our break-through technology in Seafood Processing for more than 15 years, we have developed the Special Seafood Additive which could overcome the obstacles where the Phosphate compound could not. INTRODUCTION After the long intensive research and development, has become the better alternative for all kinds of Seafood Industry Processing. provides the same chemical reaction as polyphosphate in frozen seafood industry, however it gives you the significant advantage concerning about phosphate residue in finished products. Meanwhile, after repeated and thorough trials, the results proved that is far more efficiency than Phosphate compound by Improving taste, Preserving appearance, Preserving color/texture and the most important benefit is Increasing more yield! THE SUCCESSFUL STORY OF has been introduced in Thailand Seafood business since early of year 2000, after only 2 year, has gained the most acceptance by most of Seafood Processors (especially for shrimp processing) in Thailand. Within only 2 years, sales turnover is increased rapidly, are able to caption around 35% market share for domestic consumption. With the unique advantage than phosphate in providing higher yield and more save for human consumption, has become the better solution for all seafood processor s own greater benefit. MAKE A TRIAL, YOU CAN SEE THE DIFFERENCE The Phosphate time should have already been passed, white Non-Phosphate has come to be the close attention by seafood processors. is the best alternative among non-phosphate because could show the benefit difference ; moreover MTR- 79 is provided in very easy and convenient usage application. Page 1

4 SPECIFICATION PRODUCT NAME : MTR 79 SPECIFICATION : Description Appearance Specification White Powder ph (4% Solution) Solubility Heavy Metal, as Pb Arsenic Phosphorous Pentaoxide Total Plate Count Complete 10 ppm max. 3 ppm max. None Less than 10 CFU/g Page 2

5 TABLE 1: COMPARISON TABLE ( / PHOSPHATE COMPOUND) NO. DESCRIPTION PHOSPHATE COMPOUND 1 Increasing Weight 12-14% 10-12% 2 Reduce Cook Loss Good Good 3 Reduce Drip Loss Good Good 4 Reduce Freeze Loss Good Good 5 Taste Natural Bitter Taste 6 Appearance (for cooked item) Look Natural Transparency (look like not ready cooked) 7 Preserving Color Look Natural / Good Moderate 8 Preserving Texture Natural Un-natural (Crispy) 9 EU Import Regulation Passed Not Allowed 10 USFDA Import Regulation Passed Limited P 2 O 5 (not more than 0.5%) Page 3

6 PRODUCT : PREPARATION :: APPLICATION RAW SHRIMP (PD, PUD, PTO) 1. Pour one 4-kgs pouch of into 80 liters of clean water (use entire bag/no partial required). 2. Added 2-3% of salt in accordance with required taste. 3. Stir continuously until completely dissolved. 4. Maintaining the temperature of the solution at about 5-7 Degree Celsius before usage by adding ice kgs. APPLICATION : 1. Proper preparation for solution (see above preparation process) kgs shrimp into the tank : the dipping time is are vary as following : Size Hours 16/20 up / / / / /60 down 2.0 Remark : Since is non-phosphate compound, so please feel free about the P 2 O 5 residue exceeding 0.5% as per Codex Standard limit. You are able to increase more yield by increasing the dipping time to obtain the optimum result. 3. During dipping time, it is recommended to stir the shrimp meat continuously. and must be maintaining the solution temperature at 5-7 Degree Celsius all the dipping time. 4. Recommended : In case of Block Frozen type, to minimizing the Freeze Loss, it is recommended to prepare : 0.5% solution filling into the shrimp block instead of using pure water. BENEFIT : 1. Increasing weight after dipping about 10-15% 2. Minimizing the Freeze Loss (Drip Loss) (Weight loss after defrost) 3. Appearance/Texture/Color : Look Natural (Look better than using Phosphate compound) ANALYSIS : Please uses THE TABLE 2 as the standard analysis method. Page 4

7 TABLE 2 : THE ACTUAL EXPERIMENT ON BLACK TIGER SHRIMP(PEELED TAIL ON) No. Item Treatment Weight Before (Kgs) Weight After (Kgs) Gain Wt. After (%) Bef. Count/lb. Aft. P 2 O 5 Residue (%) Appearance 1 PTO Control Natural 2 PTO Polyphosphate (3 hours) > 0.50 Transparency 3 PTO (3 hours) Look Natural 4 PTO (4 hours) Look Natural Remark : 1. Used 4% of the Chemical plus 1% - 2% of Sodium Chloride, 2. Keep the temperature of Solution : 5-7 degree C. during time ; and continuously Stirred. Page 5

8 APPLICATION COOKED SHRIMP (CPTO, CPD) PRODUCT : PREPARATION :: 1. Pour one 4-kgs pouch of into 80 liters of clean water (use entire bag;no partial required). 2. Added 1-3% of salt in accordance with required taste. 3. Stir continuously until completely dissolved. 4. Maintaining the temperature of the solution at about 5-7 Degree Celsius before usage by adding ice kgs. APPLICATION : 1. Proper preparation for solution (see above preparation process) kgs of shrimp into the tank : the dipping time is are vary as following : Size Hours 16/20 up / / / / /60 down 2.0 Remark : Since is non-phosphate compound, so please feel free about the P 2 O 5 residue exceeding 0.5% as per Codex Standard limit. You are able to increase more yield by increasing the dipping time to obtain the optimum result. 3. During dipping period, it is recommended to stir the shrimp meat continuously. and must be maintaining the solution temperature at 5-7 Degree Celsius to achieve the dipping time. 4. Cooking process : as per your regular cooking process. BENEFIT : 1. Providing the higher yield Reduce Cooked Loss (The after-cooked weight is maintained as same content as the before-dipping weight) 2. Minimizing the Freeze Loss/Drip Loss (Weight loss after defrost) 3. Appearance :Look Natural (not transparency) Texture/Taste : Better than phosphate compound ANALYSIS : Please uses THE TABLE 3 as the standard analysis method. Page 6

9 TABLE 3 : THE ACTUAL EXPERIMENT OF BLACK TIGER SHRIMP (COOKED PEELED TAIL ON) NO. Item Treatment Weight Before (Kgs) Weight After (Kgs) Gain Wt. After (%) Weight After Cooked (Kgs) Bef. Count/lb. Aft. P 2 O 5 Residue (%) Appearance 1 CPTO Control Natural 2 CPTO Polyphosph ate (3 hours) > 0.50 Transparency 3 CPTO (3 hours) Look Natural 4 CPTO (4 hours) Look Natural Remark : 1. Used 4% of the Chemical plus 1% - 2% of Sodium Chloride, 2. Keep the temperature of Solution : 5-7 degree C. during time ; and continuously Stirred. Page 7

10 APPLICATION BLOCK FROZEN HEADLESS SHELL ON PRODUCT : PREPARATION :: 1. Pour one 4-kgs pouch of into 80 liters of clean water (use entire bag;no partial required). 2. Added 1-3% of salt in accordance with required taste. 3. Stir continuously until completely dissolved. 4. Maintaining the temperature of the solution at about 5-7 Degree Celsius before usage by adding ice kgs. APPLICATION : 1. Proper preparation for solution (see above preparation process) kgs of shrimp into the tank : the dipping time is are vary as following : Size Hours 21/ / / / Remark : Since is non-phosphate compound, so please feel free about the P 2 O 5 residue exceeding 0.5% as per Codex Standard limit. You are able to increase more yield by increasing the dipping time to obtain the optimum result. 3. During dipping period, it is recommended to stir the shrimp meat continuously. and must be maintaining the solution temperature at 5-7 Degree Celsius all the dipping time. 4. Recommended : To minimizing the Freeze Loss, it is recommended to prepare : 0.5% solution filling into the shrimp block instead of using pure water. BENEFIT : 1. Increasing weight after dipping about 3-4% 2. Minimizing the Freeze Loss (Drip Loss) (Weight loss after defrost) 3. Appearance look better than not using ANALYSIS : Please uses the Weight Checking Table : and Freeze Loss Checking Table to analyze the result. (see attached sheet) Page 8

11 TABLE 4 : THE ACTUAL EXPERIMENT ON BLACK TIGER SHRIMP (HEADLESS SHELL ON) No. Item Treatment Weight Before (Kgs) Weight After Gain Wt. After (Kgs) (%) Bef. Freeze Weight Aft. Defrost P 2 O 5 Residue (%) Appearance 1 H/L Control Natural 2 H/L Polyphosphate (3 hours) > 0.50 Transparency 3 H/L (3 hours) Better than control 4 H/L (4 hours) Better than control Remark : 1. Used 4% of the Chemical plus 1% - 2% of Sodium Chloride, 2. Keep the temperature of Solution : 5-7 degree C. during time ; and continuously Stirred. Page 9

12 TABLE 5 : THE ACTUAL EXPERIMENT ON BLACK FROZEN HEADLESS SHELL ON FOR FREEZE LOSS (DRIP LOSS) CONTROL Block No. Weight Bef. Freeze Weight After Defrost Block No. Weight Bef. Freeze Weight After Defrost AVERAGE 1796 AVERAGE 1816 Remark : 1. Used 4% of +2% of Sodium Chloride, 2. time : 3-4 hours 3. Keeping the temperature of Solution 5-7 degree C. during dipping time and continuously stirred Page 10

13 TABLE : WEIGHT CHECKING TABLE (FOR LOT NO. ) No. Item Size Treatment Time (hours) Weight Before (Kgs) Weight After (Kgs) Gain Wt. After (Kgs) Gain Wt. After (%) 1 HEADLESS Control None 2 HEADLESS Remark : 1. Used 4% of + 2% of Sodium Chloride, 2. Keeping the temperature of Solution : 5-7 degree C. during dipping time ; and continuously stirred TABLE : WEIGHT CHECKING TABLE (FOR LOT NO. ) No. Item Size Treatment Time (hours) Weight Before (Kgs) Weight After (Kgs) Gain Wt. After (Kgs) Gain Wt. After (%) 1 HEADLESS Control None 2 HEADLESS Remark : 1. Used 4% of + 2% of Sodium Chloride, 2. Keeping the temperature of Solution : 5-7 degree C. during dipping time ; and continuously stirred Page 11

14 TABLE : FREEZE LOSS (DRIP LOSS) CHECKING TABLE (FOR BLOCK FROZEN) CONTROL Block No. Weight Bef. Freeze Weight Afer Defrost Block No. Weight Bef. Freeze Weight Afer Defrost AVERAGE AVERAGE Page 12

15 MATERIAL SAFETY DATA SHEET PRODUCT NAME : HAZARDS : No known hazards FIRST AID MEASURES : Flush affected parts with plenty of water FIRE-FIGHTING MEASURES : All types of extinguisher can be used ACCIDENTAL RELEASE MEASURES : After spillage collect solids and flush with water. HANDLING : Minimize dust formation STORAGE : Protect from contamination. Store in original, unopened packages in clean, cool, dry place. Store one pallet high to avoid compaction. PERSONAL PROTECTION : Respiratory Protection : Dust Mask Eye Protection : Goggles of safety glasses Hand Protection : Gloves Page 13