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Foods 2014, 3(4), 622-631; doi:10.3390/foods3040622

Seafood and Water Management

1
RIKILT Wageningen UR, P.O. Box 230, 6700 EV Wageningen, The Netherlands
2
Food Quality and Design Group, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Received: 25 July 2014 / Revised: 20 November 2014 / Accepted: 24 November 2014 / Published: 5 December 2014
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Abstract

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. View Full-Text
Keywords: cod; fish; crude protein; moisture; pangasius; salmon; shrimp; tilapia; water cod; fish; crude protein; moisture; pangasius; salmon; shrimp; tilapia; water
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

van Ruth, S.M.; Brouwer, E.; Koot, A.; Wijtten, M. Seafood and Water Management. Foods 2014, 3, 622-631.

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