Dear Colleagues,
I am interested in the issue of adding nitrite to cold-smoked salmon.
Nitrite added to fish products enhances the risk for production of
nitrosamines, but lowers the risk for growth of pathogens e.g. Cl.
botulinum. Europe and United States seem to weight the two risks
differently. In the European Union it is not permitted (European Parliament
and Council Directive No. 95/2/EC of 20 February 1995). In the United States
it is permitted (FDA Compliance Policy Guides sec. 540.500).
I have two questions.
1. What do regulatory agencies in different countries e.g. Canada, Japan and
Australian, say about nitrite in smoked fish, particularly cold-smoked
salmon? Please, include references to the policies in different countries,
if possible a website.
2. I have not been able to find any published scientific studies on the
effect of nitrite on colour texture or taste of cold-smoked salmon. I know
of many practical experiences from processors producing cold-smoked salmon.
Are any of you aware published studies on the effect of nitrite on sensory
quality of cold-smoked salmon or any other smoked fish.
Regards,
Lasse Vigel Jørgensen, M.Sc. Food Sciences
Danish Insitute for Fisheries Research
Department of Seafood Research
Technical University of Denmark, B221
DK-2800 Kgs. Lyngby
E-mail: lvj@dfu.min.dk
Phone: +45 45 25 25 68
Fax: +45 45 88 47 74
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