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Thread: Preservatives in canned food (meat vs fish)

  1. #1 Preservatives in canned food (meat vs fish) 
    Forum Ph.D. Leszek Luchowski's Avatar
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    Jun 2008
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    Gliwice, Poland
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    Hi;

    I sometimes read the small-print list of ingredients on food I want to buy (which usually helps me save some money and lose some weight).

    I have noticed that meat cans (no matter if it's beef, pork, or poultry) almost invariably contain nitrites and/or nitrates, but canned fish does not, at least if you believe the printed list.

    Why would that be so? Isn't fish at least as perishable as the meat of mammals or birds? Is the seasoning so different?

    TIA for any clues,
    L.


    Leszek. Pronounced [LEH-sheck]. The wondering Slav.
    History teaches us that we don't learn from history.
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  3. #2  
    Forum Cosmic Wizard i_feel_tiredsleepy's Avatar
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    I'll venture a guess that it's in small part because of the colouring effect, people don't expect their fish to be the colour of ham. The larger reason is probably that it's also a great preservative of flavour and helps maintain the characteristic flavours of cured and processed meats that people expect.


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