volunteer_activism Donate

Open Food Facts is a collaborative project built by tens of thousands of volunteers and managed by a non-profit organization with 8 employees. We need your donations to fund the Open Food Facts 2023 budget and to continue to develop the project.

Thank you! favorite


Burger de la mer - Saumon - L'assiette bleue - 130 g

Burger de la mer - Saumon - L'assiette bleue - 130 g

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 3551610006700 (EAN / EAN-13)

Common name: Préparation à base de Saumon haché cuit, pain spécial, sauce fromage fondu

Quantity: 130 g

Packaging: fr:Barquette Plastique, fr:Etui Carton, fr:Film Plastique

Brands: L'assiette bleue

Categories: Sandwiches, Hamburgers, fr:Préparation

EMB code: FR 85.182.007 CE - Pouzauges (Vendée, France)

Countries where sold: France

Matching with your preferences



  • icon

    91 ingredients

    French: Pain spécial (43,1%) : farine de blé, eau, levure, dextrose, huile de colza, sucre, graines de sésame, gluten de blé, sel, farine de fève, émulsifiants: E471-E472e, conservateur: E282, vinaigre, agent de traitement de la farine: E300. Haché au saumon (38,5%) : saumon 81,5% (saumon Atlantique 50% minimum - saumon Pacifique), huile de tournesol, crème, farine de blé, eau, échalote, concentré de tomate, flocon de pomme de terre (émulsifiant: E471, extrait d'épice), ciboulette, fumet de poisson (sel, protéines de lait, arôme, poisson déshydraté, huile de tournesol, poudre d'oignon, extraits d'épices), gélifiant : carraghénanes, sel, dextrose. Sauce (9,2%) : eau, cornichon, crème fraîche, gélatine bovine, amidon modifié de maïs, câpres, oignon, vinaigre d'alcool, sucre, graine de moutarde, sel, antioxydant: E224, acidifiant : E330, persil, jaune d'œuf, épaississants : E415-E466, conservateur : E202. Fromage fondu (9,2%) : fromage, amidon modifié de pomme de terre et de maïs, lactosérum, sels de fonte: E331-E339, sel, gélifiant: E417, acidifiant: acide lactique, arôme naturel, colorants : béta carotène - paprika. Allergènes : poisson, lait, blé, sésame, moutarde, œuf.
    Allergens: Eggs, Gluten, Milk, Mustard, Sesame seeds
    Traces: Crustaceans, Eggs, Fish, Gluten, Milk, Molluscs, Mustard, Sesame seeds, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E14XX - Modified Starch
    • Additive: E160a - Carotene
    • Additive: E407 - Carrageenan
    • Additive: E415 - Xanthan gum
    • Additive: E417 - Tara gum
    • Additive: E428 - Gelatine
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: Milk proteins
    • Ingredient: Thickener
    • Ingredient: Whey

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. 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


  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia
  • E202 - Potassium sorbate

    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    Source: Wikipedia
  • E224 - Potassium metabisulphite

    Potassium metabisulfite: Potassium metabisulfite, K2S2O5, also known as potassium pyrosulfite, is a white crystalline powder with a pungent sulfur odour. The main use for the chemical is as an antioxidant or chemical sterilant. It is a disulfite and is chemically very similar to sodium metabisulfite, with which it is sometimes used interchangeably. Potassium metabisulfite is generally preferred out of the two as it does not contribute sodium to the diet. Potassium metabisulfite has a monoclinic crystal structure which decomposes at 190 °C, yielding potassium sulfite and sulfur dioxide: K2S2O5-s- → K2SO3-s- + SO2-g-
    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
  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia
  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia
  • E407 - Carrageenan

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia
  • E415 - Xanthan gum

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

Ingredients analysis

  • icon


    Non-vegan ingredients: Salmon, Salmon, Atlantic salmon, Chum salmon, Cream, fr:Fumet de poisson, Milk proteins, Fishpowder, Fresh cream, Beef gelatin, Egg yolk, Melted cheese, Cheese, Whey, Milk, Egg
  • icon


    Non-vegetarian ingredients: Salmon, Salmon, Atlantic salmon, Chum salmon, fr:Fumet de poisson, Fishpowder, Beef gelatin
The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    Pain spécial 43.1% (farine de blé), eau, levure, dextrose, huile de colza, sucre, graines de sésame, gluten de blé, sel, farine de fève, émulsifiants (e471), e472e, conservateur (e282), vinaigre, agent de traitement de la farine (e300, au saumon 38.5%), saumon 81.5% (saumon Atlantique 50%, saumon Pacifique), huile de tournesol, crème, farine de blé, eau, échalote, concentré de tomate, flocon de pomme de terre (émulsifiant (e471), extrait d'épice), ciboulette, fumet de poisson (sel, protéines de lait, arôme, poisson déshydraté, huile de tournesol, oignon, extraits d'épices), gélifiant (carraghénanes), sel, dextrose, Sauce 9.2% (eau), cornichon, crème fraîche, gélatine bovine, amidon modifié de maïs, câpres, oignon, vinaigre d'alcool, sucre, graine de moutarde, sel, antioxydant (e224), acidifiant (e330), persil, jaune d'œuf, épaississants (e415), e466, conservateur (e202, Fromage fondu 9.2%), fromage, amidon modifié de pomme de terre, de maïs, lactosérum, sels de fonte (e331), e339, sel, gélifiant (e417), acidifiant (acide lactique), arôme naturel, colorants (béta carotène), paprika, lait, blé, sésame, moutarde, œuf
    1. Pain spécial -> en:special-bread - percent: 43.1
      1. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes
    2. eau -> en:water - vegan: yes - vegetarian: yes
    3. levure -> en:yeast - vegan: yes - vegetarian: yes
    4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes
    5. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    6. sucre -> en:sugar - vegan: yes - vegetarian: yes
    7. graines de sésame -> en:sesame-seeds - vegan: yes - vegetarian: yes
    8. gluten de blé -> en:wheat-gluten - vegan: yes - vegetarian: yes
    9. sel -> en:salt - vegan: yes - vegetarian: yes
    10. farine de fève -> en:broad-bean-flour - vegan: yes - vegetarian: yes
    11. émulsifiants -> en:emulsifier
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    12. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    13. conservateur -> en:preservative
      1. e282 -> en:e282 - vegan: yes - vegetarian: yes
    14. vinaigre -> en:vinegar - vegan: yes - vegetarian: yes
    15. agent de traitement de la farine -> en:flour-treatment-agent
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes
      2. au saumon -> en:salmon - vegan: no - vegetarian: no - percent: 38.5
    16. saumon -> en:salmon - vegan: no - vegetarian: no - percent: 81.5
      1. saumon Atlantique -> en:atlantic-salmon - vegan: no - vegetarian: no - percent: 50
      2. saumon Pacifique -> en:chum-salmon - vegan: no - vegetarian: no
    17. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
    18. crème -> en:cream - vegan: no - vegetarian: yes
    19. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes
    20. eau -> en:water - vegan: yes - vegetarian: yes
    21. échalote -> en:shallot - vegan: yes - vegetarian: yes
    22. concentré de tomate -> en:tomato-concentrate - vegan: yes - vegetarian: yes
    23. flocon de pomme de terre -> en:potato-flakes - vegan: yes - vegetarian: yes
      1. émulsifiant -> en:emulsifier
        1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      2. extrait d'épice -> en:spice-extract - vegan: yes - vegetarian: yes
    24. ciboulette -> en:chives - vegan: yes - vegetarian: yes
    25. fumet de poisson -> fr:fumet-de-poisson - vegan: no - vegetarian: no
      1. sel -> en:salt - vegan: yes - vegetarian: yes
      2. protéines de lait -> en:milk-proteins - vegan: no - vegetarian: yes
      3. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
      4. poisson déshydraté -> en:fishpowder - vegan: no - vegetarian: no
      5. huile de tournesol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
      6. oignon -> en:onion - vegan: yes - vegetarian: yes
      7. extraits d'épices -> en:spice-extract - vegan: yes - vegetarian: yes
    26. gélifiant -> en:gelling-agent
      1. carraghénanes -> en:e407 - vegan: yes - vegetarian: yes
    27. sel -> en:salt - vegan: yes - vegetarian: yes
    28. dextrose -> en:dextrose - vegan: yes - vegetarian: yes
    29. Sauce -> en:sauce - vegan: ignore - vegetarian: ignore - percent: 9.2
      1. eau -> en:water - vegan: yes - vegetarian: yes
    30. cornichon -> en:gherkin - vegan: yes - vegetarian: yes
    31. crème fraîche -> en:fresh-cream - vegan: no - vegetarian: yes
    32. gélatine bovine -> en:beef-gelatin - vegan: no - vegetarian: no
    33. amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes
    34. câpres -> en:capers - vegan: yes - vegetarian: yes
    35. oignon -> en:onion - vegan: yes - vegetarian: yes
    36. vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes
    37. sucre -> en:sugar - vegan: yes - vegetarian: yes
    38. graine de moutarde -> en:mustard-seed - vegan: yes - vegetarian: yes
    39. sel -> en:salt - vegan: yes - vegetarian: yes
    40. antioxydant -> en:antioxidant
      1. e224 -> en:e224 - vegan: yes - vegetarian: yes
    41. acidifiant -> en:acid
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes
    42. persil -> en:parsley - vegan: yes - vegetarian: yes
    43. jaune d'œuf -> en:egg-yolk - vegan: no - vegetarian: yes
    44. épaississants -> en:thickener
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes
    45. e466 -> en:e466 - vegan: yes - vegetarian: yes
    46. conservateur -> en:preservative
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes
      2. Fromage fondu -> en:melted-cheese - vegan: no - vegetarian: maybe - percent: 9.2
    47. fromage -> en:cheese - vegan: no - vegetarian: maybe
    48. amidon modifié de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes
    49. de maïs -> en:corn - vegan: yes - vegetarian: yes
    50. lactosérum -> en:whey - vegan: no - vegetarian: maybe
    51. sels de fonte -> en:emulsifying-salts
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes
    52. e339 -> en:e339 - vegan: yes - vegetarian: yes
    53. sel -> en:salt - vegan: yes - vegetarian: yes
    54. gélifiant -> en:gelling-agent
      1. e417 -> en:e417 - vegan: yes - vegetarian: yes
    55. acidifiant -> en:acid
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes
    56. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    57. colorants -> en:colour
      1. béta carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    58. paprika -> en:paprika - vegan: yes - vegetarian: yes
    59. lait -> en:milk - vegan: no - vegetarian: yes
    60. blé -> en:wheat - vegan: yes - vegetarian: yes
    61. sésame -> en:sesame - vegan: yes - vegetarian: yes
    62. moutarde -> en:mustard - vegan: yes - vegetarian: yes
    63. œuf -> en:egg - vegan: no - vegetarian: yes


  • icon

    Salt in moderate quantity (1.19%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (130 g)
    Compared to: fr:preparation
    Energy 910 kj
    (217 kcal)
    1,180 kj
    (282 kcal)
    Fat 7.5 g 9.75 g -25%
    Saturated fat ? ?
    Carbohydrates 23 g 29.9 g -42%
    Sugars ? ?
    Fiber ? ?
    Proteins 12.9 g 16.8 g +126%
    Salt 1.194 g 1.55 g +5%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
    Carbon footprint from meat or fish 854.75 g 1,110 g
Serving size: 130 g




Data sources

Product added on by shaolan
Last edit of product page on by packbot.
Product page also edited by manu1400, quechoisir, teolemon.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.