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Issue 13, 2014
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Seafood nitrogen factors


The determination of nitrogen as a quantitative marker for seafood fat-free protein, allowing the calculation of seafood content of seafood products, is well established, and is the official chemical enforcement method. It is also is widely used by food producers to check the specification and added water of their seafood raw materials. A “nitrogen factor” is the average nitrogen content of seafood tissues, on a fat free basis unless the fat content is low as in white fish. Most seafood is prepared by using wet processes as part of good hygienic practice (GHP). Therefore, in establishing nitrogen factors for seafood, keeping water uptake to a minimum and using good manufacturing practice (GMP) has to be taken into account.

Graphical abstract: Seafood nitrogen factors

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Publication details

The article was received on 29 Apr 2014 and first published on 13 May 2014

Article type: AMC Technical Brief
DOI: 10.1039/C4AY90042A
Citation: Anal. Methods, 2014,6, 4490-4492
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    Seafood nitrogen factors

    Analytical Methods Committee AMCTB No 62, Anal. Methods, 2014, 6, 4490
    DOI: 10.1039/C4AY90042A

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