Seafood and Water Management
Seafood is an important food source for many. Consumers should be entitled to an informed choice, and there is growing concern about correct composition labeling of seafood. Due to its high price, it has been shown to be vulnerable to adulteration. In the present study, we focus on moisture levels i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2014-12-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2304-8158/3/4/622 |
| _version_ | 1811193514085580800 |
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| author | Saskia M. van Ruth Erwin Brouwer Alex Koot Michiel Wijtten |
| author_facet | Saskia M. van Ruth Erwin Brouwer Alex Koot Michiel Wijtten |
| author_sort | Saskia M. van Ruth |
| collection | DOAJ |
| description | Seafood is an important food source for many. Consumers should be entitled to an informed choice, and there is growing concern about correct composition labeling of seafood. Due to its high price, it has been shown to be vulnerable to adulteration. In the present study, we focus on moisture levels in seafood. Moisture and crude protein contents of chilled and frozen cod, pangasius, salmon, shrimp and tilapia purchased from various retail outlets in the Netherlands were examined by reference methods and the values of which were compared with the reported data from other studies in literature. Significant differences in proximate composition were determined for different species and between chilled and frozen products of the same species. Pangasius products showed the highest moisture contents in general (86.3 g/100 g), and shrimp products revealed the largest differences between chilled and frozen products. Comparison with literature values and good manufacturing practice (GMP) standards exposed that, generally, chilled pangasius, frozen pangasius and frozen shrimp products presented considerably higher moisture and lower crude protein/nitrogen contents than those found in other studies. From the GMP standards, extraneous water was estimated on average at 26 g/100 g chilled pangasius product, and 25 and 34 g/100 g product for frozen shrimp and pangasius products, respectively. |
| first_indexed | 2024-04-12T00:11:01Z |
| format | Article |
| id | doaj.art-d6890f3081004e409cabd96c1b96d0a0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-12T00:11:01Z |
| publishDate | 2014-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d6890f3081004e409cabd96c1b96d0a02022-12-22T03:55:59ZengMDPI AGFoods2304-81582014-12-013462263110.3390/foods3040622foods3040622Seafood and Water ManagementSaskia M. van Ruth0Erwin Brouwer1Alex Koot2Michiel Wijtten3RIKILT Wageningen UR, P.O. Box 230, 6700 EV Wageningen, The NetherlandsRIKILT Wageningen UR, P.O. Box 230, 6700 EV Wageningen, The NetherlandsRIKILT Wageningen UR, P.O. Box 230, 6700 EV Wageningen, The NetherlandsRIKILT Wageningen UR, P.O. Box 230, 6700 EV Wageningen, The NetherlandsSeafood is an important food source for many. Consumers should be entitled to an informed choice, and there is growing concern about correct composition labeling of seafood. Due to its high price, it has been shown to be vulnerable to adulteration. In the present study, we focus on moisture levels in seafood. Moisture and crude protein contents of chilled and frozen cod, pangasius, salmon, shrimp and tilapia purchased from various retail outlets in the Netherlands were examined by reference methods and the values of which were compared with the reported data from other studies in literature. Significant differences in proximate composition were determined for different species and between chilled and frozen products of the same species. Pangasius products showed the highest moisture contents in general (86.3 g/100 g), and shrimp products revealed the largest differences between chilled and frozen products. Comparison with literature values and good manufacturing practice (GMP) standards exposed that, generally, chilled pangasius, frozen pangasius and frozen shrimp products presented considerably higher moisture and lower crude protein/nitrogen contents than those found in other studies. From the GMP standards, extraneous water was estimated on average at 26 g/100 g chilled pangasius product, and 25 and 34 g/100 g product for frozen shrimp and pangasius products, respectively.http://www.mdpi.com/2304-8158/3/4/622codfishcrude proteinmoisturepangasiussalmonshrimptilapiawater |
| spellingShingle | Saskia M. van Ruth Erwin Brouwer Alex Koot Michiel Wijtten Seafood and Water Management Foods cod fish crude protein moisture pangasius salmon shrimp tilapia water |
| title | Seafood and Water Management |
| title_full | Seafood and Water Management |
| title_fullStr | Seafood and Water Management |
| title_full_unstemmed | Seafood and Water Management |
| title_short | Seafood and Water Management |
| title_sort | seafood and water management |
| topic | cod fish crude protein moisture pangasius salmon shrimp tilapia water |
| url | http://www.mdpi.com/2304-8158/3/4/622 |
| work_keys_str_mv | AT saskiamvanruth seafoodandwatermanagement AT erwinbrouwer seafoodandwatermanagement AT alexkoot seafoodandwatermanagement AT michielwijtten seafoodandwatermanagement |