National Fisheries Research & Development Institute Tender

Description Laboratory Services For The Physico-chemial And Microbiologal Analyses In Fresh And Smoked Fish Samples Including Sample Preparation 1 Parameters For Physicochemical Analyses 1 Lot 235,000.00 Number Of Fresh Samples: 9 Number Of Smoked Fish Samples: 45 Proximate Analysis A. Ash B. Fat C. Protein D. Moisture E. Total Carbohydrates F. Calories From Fat G. Calories From Protein H. Calories From Carbohydrates I. Total Calories 2 Parameters For Microbiological Analyses 1 Lot 465,000.00 Number Of Fresh Samples: 9 Number Of Smoked Fish Samples: 45 1. Total Plate Count/ Aerobic Plate Count 2. Salmonella 3. Escherichia Coli 4. Staphylococcus Aureus 5. Vibrio Parahaemolyticus 3 Laboratory Services For The Accelerated Shelflife Analysis Of Smoked Fish Sample Including Sample Preparation 1 Lot 120,000.00 To Determine The Shelf-life Of Vacuum-packed Smoked Fish Product Under Frozen Storage Conditions (-18 °c) Sample: Smoked Fish Number Of Smoked Fish Sample: 1 Tests Required: "sensory Evaluation: 1. Appearance 2. Odor 3. Taste 4. Texture 5. Flavor Physico Chemical : 1. Ph 2. Free Fatty Acids 3. Water Activity 4. Peroxide Value Etc. Microbiological Tests Required: 1. Escherichia Coli 2. Staphylococcus Aureus 3. Vibrio Parahaemolyticus 4. Salmonella 5. Aerobic Plate Count" Note: *testing Lab Should Be Iso/iec 17025:2017 Accredited. *report Of Analysis / Certificate Of Analysis Should Be Issued Within 10-15 Working Days Upon Submission Of Samples. *all Results Should Be Expressed In Numerical Values. *testing Lab Should Provide A Proof Of Their Calculated Detection Limit. *sample Size To Be Submitted Per Sample: 2000 Grams For Fresh Fish And 1,500 Grams For Smoked Fish *all Raw Data Should Be Provided By The Service Provider *delivery Area: Nfrdi ─ Central Office Total 820,000.00