Moisture in fish
Water is the principle component (up to 80%) of the edible portions of seafood.
Usually the oil and water content together total about 80%.
The method of storage as well as further processing, such as freezing determines the final moisture content of the fish flesh.
Considerable moisture, as well as soluble nutrients, may be lost in thaw drip. Water retention is highest in fresh fish.
Finfish moisture contents generally show an inverse relationship to the lipid content.
The average percentage of moisture in raw edible flesh, summarized from various sources, is 77.2 with a range of 64.3 – 82.8%.
Raw shellfish moisture contents fall in the same range as finfish, but average is slightly higher, 80.1%.
About one fourth of the moisture can be lost during cooking, which results in concentration of other components.
Moisture in fish
The Most Popular Post
-
Anethole is primarily extracted from plants like anise, fennel, and star anise through various methods, with steam distillation and solvent...
-
High fructose corn syrup had been invented and had been manufactured for use in processed foods starting in the mid 1970s. It is a thick liq...
-
Navel oranges are not only delicious but also packed with numerous nutritional benefits that contribute to overall health and well-being. T... -
Lipids in general It has been difficult to provide a definition for the lass of substances called lipids. Early definitions were mainly base... -
The term terpene, proposed by Dumas in 1866, originates from the Latin word ‘turpentine’ ( Balsamum terebinthinae ), a liquid extract from p...
