Moisture content in fish

The moisture content of fish is usually expressed on a wet-weight basis – i.e. is the mass of water in a unit mass of the 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%.

Depth and altitude of fish catch can influence the moisture content of fish. Fish from deep water and from northern latitudes have higher moisture and lower fat content.

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.

Salmon 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.

For fish jerky the amount of moisture should be 15 to 20 percent. This low-moisture content is sufficient to inhibit the growth of harmful bacteria without added preservative.

To maintain quality, commercially packaged frozen fishery products should, be placed in the freezer, in their original moisture-vapor-proof wrapper, immediately after purchase. Store in freezer to -18 °C or lower. At the temperature above -18 °C, chemical changes cause the fish to loss color or flavor, texture and nutritive value.
Moisture content in fish

Health benefits of fish

The reason why fish is such an important source of nutrition is that it both provides substances necessary for the human body and also reduces the risk of various diseases.

Fish is a food source comparable to other animal protein foods in nutrient composition. Because of its nutrients denseness, seafood can help the dietary needs for calcium, essential fats, iodine and protein.

In addition, seafood is an important contributor of selenium to the American diet and is unique among animal protein foods as a rich source or omega-3 fatty acids EPA and DHA.

Salmon and sardines, in particular are good sources of moega-3 essential fatty acids, while halibut is a great source of protein.

It is evident that fish contributes more to people’s diet than just the high quality protein they are known for.

The mineral they contain, such as phosphorus, sulphur and vanadium, fish encourages growth and enables tissues to recover.

Fish meat also assists in the formation of healthy teeth and gums, benefits the complexion, makes the hair healthier and contributes to the fight against bacterial infection.

The forms of lipid in fish are triglycerides or triacylglycerols. Triglycerides in pelagic fish contain the long-chain polyunsaturated fatty acid EPA (eicosapentoic acid) and DHA (docosahexanoic acid), which have many health benefits including normal development of the brain and retina in infants and prevention of heart disease in adults.

Research has linked fish consumption with many health benefits, including a lowered risk for arthritis, heart attacks, high blood pressure, prostate cancer in men and strokes.

Most studies that reported a strong association between fish consumption and health benefits emphasized the importance of fatty acids. Consumption of fatty fish was associated with a power risk of total ischemic heart disease death and arrhythmic ischemic heart disease death.

The WHO/FAO in 2003 recommendation on the consumption of fish is that “regular fish consumption (1-2 servings per week) is protective against coronary heart diseases and ischemic stroke and is recommended. The serving should provide an equivalent of 200-500 mg of EPA and DHA.”
Health benefits of fish

Fish protein health benefits

Fish are vastly more efficient sources of protein that another forms of animal proteins. Currently 37 percent of the world grain harvest is being used to produce animal protein. Protein is an important component to a balanced diet and essential in marinating good health and preventing disease.

Fish are a healthy source of protein, particularly lysine not necessarily obtainable elsewhere in such high concentrations.

About 20% of the world’s population derives at least one fifth of its animal protein intake from fish, and protein intakes from fish are crucial in countries where the total protein intake is low.

Fish proteins are a source of energy and essential amino acids, required for growth and maintenance. Protein is part of very cell in the body, and is used to maintain immune function as well as the cells muscles, tendons and ligaments. Skeletal muscle strength and muscle density are maintained by an adequate protein intake.

Protein also used in the formation of important enzymes, hormones, various body fluids and certain chemicals needed for the normal functioning of the brain and nervous system.

Fish proteins also contribute to the physiochemical and sensory properties of various protein-rich foods. The protein in fish is rich in omega-3-fat, the goo fat that protects against heart attacks and strokes.

Fish proteins have health benefits in protection against cardiovascular disease, assist in brain and nervous system development, in fetal and infant development and seem to offer some protection against diabetes, chronic infections and certain types of cancer.

New research has shown that people who eat fish on average at least once a week have about a 50 percent reduction on cardiac death.

The American Heart Association recommends at least two servings of fish per week to help prevent heart disease, lower blood pressure and reduce the risk of heart attacks and strokes.

Proteins also helps maintain the normal acid-base base of human body and body tissues.
 Fish protein health benefits