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Related Experiment Video

Updated: Mar 7, 2026

Design and Use of an Apparatus for Quantifying Bivalve Suspension Feeding at Sea

Design and Use of an Apparatus for Quantifying Bivalve Suspension Feeding at Sea

Published on: September 5, 2018

Seafood and Water Management.

Saskia M van Ruth^1,2, Erwin Brouwer³, Alex Koot⁴

¹RIKILT Wageningen UR, P.O. Box 230, 6700 EV Wageningen, The Netherlands. saskia.vanruth@wur.nl.

Foods (Basel, Switzerland)

|February 25, 2017

Summary

Seafood labeling is crucial for consumer choice. This study found high moisture and low protein in some seafood, suggesting potential adulteration with extraneous water, particularly in pangasius and shrimp products.

Keywords:

cod crude protein fish moisture pangasius salmon shrimp tilapia water

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Published on: July 2, 2018

Area of Science:

Food Science
Analytical Chemistry
Seafood Quality

Background:

Seafood is a vital food source, but accurate labeling is a growing concern.
High-value seafood is susceptible to economic adulteration.
Understanding seafood composition, like moisture and protein, is essential for consumers.

Purpose of the Study:

To analyze moisture and crude protein in various chilled and frozen seafood products.
To compare findings with existing literature and Good Manufacturing Practice (GMP) standards.
To identify potential discrepancies in seafood composition labeling.

Main Methods:

Reference methods were used to determine proximate composition (moisture, crude protein).
Analysis included chilled and frozen cod, pangasius, salmon, shrimp, and tilapia.
Results were compared against literature data and GMP standards.

Main Results:

Significant differences in proximate composition were observed across species and between chilled/frozen states.
Pangasius generally exhibited the highest moisture content (86.3 g/100 g).
Shrimp showed the most significant moisture variations between chilled and frozen forms. Chilled pangasius, frozen pangasius, and frozen shrimp had higher moisture and lower protein than literature values.

Conclusions:

Certain seafood products, notably pangasius and shrimp, may contain extraneous water, exceeding GMP standards.
Estimated extraneous water was 26 g/100 g for chilled pangasius, and 25-34 g/100 g for frozen shrimp and pangasius.
Findings highlight potential issues with seafood composition labeling and quality control.