| Product Description |
Individually Quick Frozen Indian Cut Okra |
| Origin |
India |
| General Description |
IQF Indian Cut Okra is produced from Okra fruit which are sorted, washed, cut, blanched and frozen to give a free flowing product and stored at -18° C |
| Physical parameters |
| Product Size |
15-20 mm width and diameter of 15mm. |
| Defects |
Limits (Average per 1000gm)-Frozen |
| Foreign Matter |
Nil |
| F.E.V.M |
Nil |
| E.V.M |
Nil |
| Clumps |
< 5% |
| Over size |
5%. Width of the cut okra less than 12mm is unacceptable. |
| Under size |
5%. Width of the cut okra > 25mm or more than 17mm in diameter is unacceptable. |
| Blemished Slices |
10 pcs |
| Insect Injury |
2 pcs |
| Damaged Slices |
5 pcs |
| Fibre/Tough |
4 pcs |
| Total Defectives |
20 pcs |
| Sensory Analysis |
| Color |
Uniform Bright to dark green. |
| Appearance |
Typical of Okra, free flowing product free from defects. |
| Flavor |
Natural, Characteristic flavor. |
| Texture |
Tender. |
| Microbiological Values |
|
m |
M |
| Aerobic plate count |
500,000/g |
1,500,000/g |
| Total Coliforms |
1000/g |
10,000/g |
| E.Coli |
10/g |
100/g |
| Yeast and Moulds |
1,000/g |
5,000/g |
| Staphylococcus Aureaus |
10/g |
100/g |
| Salmonella(25 g) |
Absent/25g |
Absent/25g |
m = the microbiological limit which separates good quality from marginally acceptable quality
M = the microbiological limit which separates marginally acceptable quality from defective quality
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