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Bibliographic record number: 892015

Journal

Authors: Krpan, Marina; Mačešić, Kristina; Ajredini, Saša; Hruškar, Mirjana; Marušić Radovčić, Nives; Janči, Tibor
Title: Assessment of added water in seafood products on Croatian market
( Assessment of added water in seafood products on Croatian market )
Source: 46th WEFTA conference „From Local Fish to Global DISH“ / Vidaček, Sanja (ed). - Zagreb : Prehrambeno - biotehnološki fakultet, Sveučilište u Zagrebu , 2016. 15-18 (ISBN: 978-953-6893-10-2).
Meeting: 46th WEFTA conference „From Local Fish to Global DISH“
Location and date: Split, Hrvatska, 12-14.10.2016.
Keywords: seafood, composition, labelling, water addition
( seafood, composition, labelling, water addition )
Abstract:
Seafood is an important source of nutrients in the human diet. There is, however, growing concern regarding the correct composition and labelling of seafood. Chemical composition is commonly categorized in water, protein, lipid and ash. Water is the main component, both in volume and weight, in all seafood products. However, frozen products are often associated with excessively high water content. The addition of polyphosphates improves the water retention during processing and may lead to an unjustified water uptake and increase in weight. The aim of present study was to determine the water, protein, ash, and phosphate content in fresh and frozen seafood samples with reference methods. Fresh and frozen salmon, shrimp, scallop, mackerel, and sea bream samples were purchased on Croatian market and prepared according to standard procedure prior to the analysis. In order to detect an excessive water addition, water to protein ratio was calculated, and determined nitrogen content was compared with the nitrogen factors published in the literature. Proximate composition of analysed samples significantly differed among different seafood species and processing conditions. Water to protein ratio in fresh and frozen seafood samples ranged from 3.57 to 5.16, while phosphate content ranged from 3.67 to 6.56 g per kg. Calculated nitrogen factor for three fresh and two frozen seafood samples was bellow values published in the literature.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Original language: eng
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: Tibor Janči (tjanci@pbf.hr), 15. Ruj. 2017. u 08:48 sati



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