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.
- This article is part of the themed collection: Analytical Methods Committee Technical Briefs