No

Test items

Method

Results

1

Total fat (%)

AOAC (1997): 948.22

1.42

2

Protein (N.6.25) (%)

AOAC (1997): 991.30

8.25

3

Mineral (%)

AOAC (1997): 920.100

2.29

4

Starch content (%)

Bertrand

70.22

5

NaCl content (%)

Mohz

1.87

6

Moisture content (%)

AOAC (1997): 925.10

14.06

7

Kilo Joules/ 100 g

3 QTTN 50: 1987

1470

8

Kilo calories/ 100g

3 QTTN 50: 1987

352

9

Total place count at 30^OC/ 72 h/g

NFV 08 - 011

2,5.10¹

10

Total Coliform 30^OC/ 72 h/g

NFV 08 – 015

<10

11

Coliform focalis 44^OC/ 24 h/g

NFV 08 – 017

<10

12

E.Coli/g

NFV 08 – 017

(-)

13

Staph, aurues/g

NFV 08 – 014

(-)

14

Anacrobicmicro organism producing H₂S/g

3 QTTN 140 – 91

<1

15

Salmonella/ 25g

NFV 08 – 052

(-)

16

Total yeast 25^OC/ 72 h/g

TCVN 4993 - 89

<10

17

Total mould 25^OC/ 72 h/g

TCVN 4993 – 89

<10

18

Glucide content (% as glucose)

Bertrand

78.02