Abstract
There are considerable variations in the procedures used in the application of sodium nitrite as a preservative for fresh fish fillets. There is a corresponding lack of uniformity in the nitrite content of the treated fillets.The complexity of the problem has been pointed out by showing the number and relative importance of the factors affecting the uptake of nitrite from a solution by fillets.The suggestion is made either to abandon the use of nitrite as a preservative for fish or to standardize the procedures used in its application.
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