Nitrosamine formation is minimal without a source of significant heat such as
frying or baking. It should not be a problem in a cold smoked product. I expect
someone else will provide the specific regulatory citation and promisable
levels.
John French
Lasse Vigel Jørgensen wrote:
> 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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