Project

Quality study of nitrit treated tuna

Publisher

Supervisor

Location

Greater Copenhagen area

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.

Requirements

Statistical experimental set-up and analytical chemistry is an advantage but no requirement for the project.

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Contact

Company / Organization

DTU Fødevareinstituttet

Name

Lene Duedahl-Olesen

Position

Lektor

Mail

lduo@food.dtu.dk

Supervisor info

BSc in Chemistry and Technology

Supervisor

Lene Duedahl-Olesen

ECTS credits

20 - 35

Type

Final project, BSc project, MSc thesis

Bachelor of Engineering, Food Safety and Quality (previously Food Analysis)

Supervisor

Lene Duedahl-Olesen

ECTS credits

20 - 35

Type

Final project, BSc project, MSc thesis

MSc Eng in Applied Chemistry

Supervisor

Lene Duedahl-Olesen

ECTS credits

20 - 35

Type

Final project, BSc project, MSc thesis

MSc in Food Technology

Supervisor

Lene Duedahl-Olesen

ECTS credits

20 - 35

Type

Final project, BSc project, MSc thesis

Technical University of Denmark

For almost two centuries DTU, Technical University of Denmark, has been dedicated to fulfilling the vision of H.C. Ørsted – the father of electromagnetism – who founded the university in 1829 to develop and create value using the natural sciences and the technical sciences to benefit society.


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