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Food and Agroindustry
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Industry
 
  INASSA
  Av. La Marina N° 3035,
San Miguel, Lima - Peru
   
 
 
Home/Analyses/Hydrobiological
 
Analyses
 

HYDROBIOLOGICAL

 
    Fish Meal

    Physical Chemical Analysis:

  • Protein
  • Fat
  • Humidity
  • Ash
  • Basic volatile nitrogen
  • Free fatty acids
  • Histamines
  • Chlorides
  • Antioxidant residue
  • Phosphorus
  • Calcium
  • Sand
  • Pepsin digestibility
  • Granule size
  • Heavy metals: As, Cd, Pb, Hg
 

    Microbiological Analysis:

  • E. Coli detection
  • Clostridium Perfringens count
  • Yeast and Mould count
  • Enter bacteria count
  • Salmonella detection
  • Shigella detection
 

    Special Analyses:

  • Bio-toxicology score
  • Biogenic amines
  • Components of animal origin
  • Others
 
    Fish Oil

    Physical Chemical Analysis:

  • Humidity and volatile material
  • Acidity
  • Insoluble impurities
  • Iodine index
  • Saponification index
  • Non saponifiable material
  • Anisidine
  • Peroxides
 

    Microbiological Analysis:

  • Lipolytic microorganism count
  • Others
    Canned Fish

    Physical Analysis:

  • Sensory Evaluation

    Chemical Analysis:

  • Metals

    Microbiological Analysis:

  • Determination of Commercial Sterility
  • Others
    Bivalve Mollusks

    Microbiological Analysis:

  • E. Coli countsi
  • Salmonella detection
  • Vibrium Cholera Detection
  • Determination of Biotoxins; DSP, PSP, ASP
  • Control of breeding grounds
  • Export batches
    Frozen

    Physical Analysis:

  • Sensory Evaluation

    Chemical Analysis:

  • Basic Volatile Nitrogen
 
    Other Special Analyses:
  • Cis and Trans Fatty Acid Analysis
  • Organ chlorine and organ phosphorous pesticide analysis
  • Composition of fatty acids
  • Preparation of Nutritional Labeling
  • Metal identification
  • Cholesterol
  • Water: heavy metals
  • Analysis for Sanitary Registration
  • Microbiological monitoring of surfaces, food handlers and environments
       Sector Fishing / Hydrobiological
 
         
     
  Return Analyses 
 
     
 
 
 
 
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