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Estimation of nitrites in smoked fish and other fish products


Deutsche Lebensmittel Rundschau 88(2): 41-45
Estimation of nitrites in smoked fish and other fish products
Changes in the nitrite content in cured and smoked herring and trout fillets during storage +7 degrees C were studied. The fillets were treated for 15 min with nitrite-containing brine of different concentrations (5, 6, 10, 12 and 20%). No changes in the sodium nitrite content of homogenized samples were found during frozen storage at -30 degrees C, whereas deep frozen fillets showed changes in nitrite content.


Accession: 002373327



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