Addition of nitrite to tuna aiming at fresh
reddish looking tuna has resulted in consumption of old tuna products with allergic reactions due to the formation of
histamine. A systematic use of nitrite injections to rejuvenate tuna meat has been identified. Addition of nitrite
can result in formation of carcinogenic nitrosamines also identified in
processed meat. This project aims at studying the chemical changes in nitrite preserved tuna meat by the use of model studies. End points can be change of
color (e.g. LAB-color), residual nitrite (HPLC) and/or formed nitrosamines
(LC-MS). Other relevant parameters identified in the preliminary literature
study can be included depending on the project size.
Statistical experimental set-up and analytical chemistry is an advantage but no requirement for the project.