Next Article in Journal
Effect of Food and Vitamin D Supplements on the Serum 25(OH)D3 Concentration in Children during Winter Months
Previous Article in Journal
A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods
Article Menu

Export Article

Open AccessArticle
Foods 2014, 3(4), 622-631;

Seafood and Water Management

RIKILT Wageningen UR, P.O. Box 230, 6700 EV Wageningen, The Netherlands
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
Full-Text   |   PDF [396 KB, uploaded 5 December 2014]   |  


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

Graphical abstract

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).

Share & Cite This Article

MDPI and ACS Style

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

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top