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Fried mackerel fillets with skin in marinade with sugar and sweeteners - Seko - 310 g (przed odsączeniem 800 g)

Filety z makreli smażone w zalewie octowej - Product

Fried mackerel fillets with skin in marinade with sugar and sweeteners - Seko - 310 g (przed odsączeniem 800 g)

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Barcode: 5902353006102 (EAN / EAN-13)

Quantity: 310 g (przed odsączeniem 800 g)

Packaging: pl:GL, pl:Słoik

Brands: Seko

Categories: Seafood, Fishes and their products, Fishes, pl:Mięso

Manufacturing or processing places: PL 89-620, Chojnice, Polska

Traceability code: PL 22021804 WE

Countries where sold: Germany, Poland, United Kingdom

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Health

Ingredients

34 ingredients

marinade 61% (water, spirit vinegar, burnedsuar sugar, salt, acidity regulator: lactic acid; preservative: sodium benzoate; sweeteners: saccharins, acesulfame K; coriander extract, flavourings), fried mackerel fillets with skin 38% [mackerel filts (Scomber scombrus), wheat flour, rapeseed oil, marinated onion (onion, water, salt, acidity requlator: àcetic acid, tartaric acid, malic acid; antioxidants: ascorbic acid, citric acid). Product may contain: eggs, mustard seeds, soybeans, milk and celery.

Allergens: Fish, Gluten, pl:makreli

Traces: Celery, Eggs, Milk, Mustard, Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E950 - Acesulfame k

Additive: E954 - Saccharin and its salts

Ingredient: Flavouring

Ingredient: Sweetener
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E211 - Sodium benzoate

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
Source: Wikipedia

E260 - Acetic acid

Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E296 - Malic acid

Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
Source: Wikipedia

E300 - Ascorbic acid

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E334 - L(+)-tartaric acid

Tartaric acid: Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt, potassium bitartrate, commonly known as cream of tartar, develops naturally in the process of winemaking. It is commonly mixed with sodium bicarbonate and is sold as baking powder used as a leavening agent in food preparation. The acid itself is added to foods as an antioxidant and to impart its distinctive sour taste. Tartaric is an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics, and is a dihydroxyl derivative of succinic acid.
Source: Wikipedia

E950 - Acesulfame k

Acesulfame potassium: Acesulfame potassium - AY-see-SUL-faym-, also known as acesulfame K -K is the symbol for potassium- or Ace K, is a calorie-free sugar substitute -artificial sweetener- often marketed under the trade names Sunett and Sweet One. In the European Union, it is known under the E number -additive code- E950. It was discovered accidentally in 1967 by German chemist Karl Clauss at Hoechst AG -now Nutrinova-. In chemical structure, acesulfame potassium is the potassium salt of 6-methyl-1‚2,3-oxathiazine-4-3H--one 2‚2-dioxide. It is a white crystalline powder with molecular formula C4H4KNO4S and a molecular weight of 201.24 g/mol.
Source: Wikipedia

E954 - Saccharin and its salts

Saccharin: Sodium saccharin -benzoic sulfimide- is an artificial sweetener with effectively no food energy. It is about 300–400 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations. Saccharin is used to sweeten products such as drinks, candies, cookies, and medicines.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: pl:zalewa-octowa, pl:cukier-palony, pl:filety-z-makreli-ze-skórą-smażone-38-filet-makreli
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Non-vegan
Non-vegan ingredients: Atlantic mackerel, Milk
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Non-vegetarian
Non-vegetarian ingredients: Atlantic mackerel
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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: Zalewa octowa 61% (woda, ocet spirytusowy, cukier palony, cukier, sól, regulator kwasowości (kwas mlekowy), substancja konserwująca (benzoesan sodu), substancje słodzące (sacharyny), acesulfam K, kolendry, aromaty), filety z _makreli_ ze skórą smażone 38% filet makreli (Scomber scombrus), mąka _pszenna_, olej rzepakowy, cebula (cebula, woda, sól, regulator kwasowości (kwas octowy), kwas winowy, kwas jabłkowy, przeciwutleniacze (kwas askorbinowy), kwas cytrynowy), gorczycę, soję, mleko, seler
Zalewa octowa -> pl:zalewa-octowa - percent_min: 61 - percent: 61 - percent_max: 61

woda -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 5.54545454545455 - percent_max: 61

ocet spirytusowy -> en:spirit-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 30.5

cukier palony -> pl:cukier-palony - percent_min: 0 - percent_max: 20.3333333333333

cukier -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.7

sól -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6

regulator kwasowości -> en:acidity-regulator - percent_min: 0 - percent_max: 1.6

kwas mlekowy -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

substancja konserwująca -> en:preservative - percent_min: 0 - percent_max: 1.6

benzoesan sodu -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

substancje słodzące -> en:sweetener - percent_min: 0 - percent_max: 1.6

sacharyny -> en:e954 - vegan: yes - vegetarian: yes - ciqual_food_code: 31064 - percent_min: 0 - percent_max: 1.6

acesulfam K -> en:e950 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

kolendry -> en:coriander - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

aromaty -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.6

filety z _makreli_ ze skórą smażone 38% filet makreli -> pl:filety-z-makreli-ze-skórą-smażone-38-filet-makreli - percent_min: 4.875 - percent_max: 39

Scomber scombrus -> en:atlantic-mackerel - vegan: no - vegetarian: no - ciqual_food_code: 26051 - percent_min: 4.875 - percent_max: 39

mąka _pszenna_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333

olej rzepakowy -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 17.0625

cebula -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 11.375

cebula -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 11.375

woda -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5.6875

sól -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6

regulator kwasowości -> en:acidity-regulator - percent_min: 0 - percent_max: 1.6

kwas octowy -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

kwas winowy -> en:e334 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

kwas jabłkowy -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

przeciwutleniacze -> en:antioxidant - percent_min: 0 - percent_max: 1.6

kwas askorbinowy -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

kwas cytrynowy -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.421875

gorczycę -> en:mustard-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11013 - percent_min: 0 - percent_max: 8.53125

soję -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.825

mleko -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 5.6875

seler -> en:celery - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20055 - percent_min: 0 - percent_max: 4.875

Nutrition

Poor nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 6
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 5 / 5 (value: 10, rounded value: 10)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.6650390625, rounded value: 6.7)

Negative points: 14

Energy: 3 / 10 (value: 1151, rounded value: 1151)

Sugars: 0 / 10 (value: 2.7, rounded value: 2.7)

Saturated fat: 4 / 10 (value: 4.2, rounded value: 4.2)

Sodium: 7 / 10 (value: 640, rounded value: 640)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (14 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in high quantity (22%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (4.2%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (2.7%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (1.6%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (310g)	Compared to: Fishes
Energy	1,151 kj (275 kcal)	3,570 kj (852 kcal)	+49%
Fat	22 g	68.2 g	+136%
Saturated fat	4.2 g	13 g	+141%
Carbohydrates	8 g	24.8 g	+107%
Sugars	2.7 g	8.37 g	+316%
Fiber	?	?
Proteins	10 g	31 g	-49%
Salt	1.6 g	4.96 g	+38%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	6.665 %	6.665 %

Serving size: 310g

Environment

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Origins of ingredients
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Product added on May 2, 2019, 9:56:42 PM CEST by pyrka
Last edit of product page on August 28, 2020, 2:44:00 PM CEST by wojciech-dopieralski-op-pl.
Product page also edited by openfoodfacts-contributors.

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Fried mackerel fillets with skin in marinade with sugar and sweeteners - Seko - 310 g (przed odsączeniem 800 g)