On the Effect of Sodium Nitrite in Preserving Fishmeat

Abstract

In the preservation of fresh fish fillets, the effect of NaNO² added has been studied. The following experimental results show that the formation of volatile amine or trimethylamine rapidly occurs when the greater part of the added nitrite disappears (This disappearance of NaNO₂ may be due to the bacterial consumption).
The ratio of NaNO₂ concentration added is nearly proportional to the time of preservation, i. e., the elaption time in which the quantity of volatile base-Natta-ins to 30mg. per 100g. of meat since the blank test shows putrefaction. In the presence of 0.05-0.1% NaNO₂, the growth of bacteria is inhibited about for twenty hours. When the bacterial number attains to about 10⁷, the rapid formation of volatile base occurs and PH gradually increases. While the strong preservative. effect is not observed in the case of the only addition of 0.02% NaNO₂, it is remarkable in the case of the mixed use of 0.02% NaNO₂ and 5% NaCI.