Nitrogen Factor is used to measure fish content in processed products like coated fish or fish fillet with added water.

When fish is processed under wet conditions under good hygienic practice and good manufacturing practice, there may be some degree of water absorption and loss of soluble nitrogen Nitrogen factors have been established for some fish species under GMP and GHP and interim nitrogen factors are available for some species.

The downloadable Technical Brief provides information on nitrogen factors and methodology to determine the nitrogen factor with a special focus on: Scampi (Nephrops norvegicus), Atlantic cod (Gadus morhua), Atlantic salmon (Salmo salar), Tilapia (Oreochromis nilotica), South Atlantic hake (Merluccius capensis and Merluccius paradoxus), Alaska pollack (Theragra chalcogramma (Pallas)), Pangasius (Pangasius hypophthalmus).