Moisture

Fish and shellfish have high water content, often ranging from 60% to 85%. This high water content affects the texture and shelf life of these foods.The principle of the thermo-gravimetric method of moisture content determination is defined as the weight loss of mass that occurs as the material is heated. The sample weight is taken prior to heating and again after reaching a steady-state mass subsequent to drying. Determination of moisture is made by drying the sample at elevated temperature. Moisture content/ water content in percentage from the food product can be determined by simple hot air oven drying method by estimating weight difference between weight of the sample before drying and after drying AOAC(2005,ISBN:0-935584-77-3).

Moisture content

The proximate composition analysis is the quantification of main components that constitutes nutritional profile of any food and food products including fish, shellfish, fish feed and their ingredients. Understanding this composition is essential for evaluating their nutritional value and for making informed dietary choices. The primary components typically analyzed include; moisture/ water in foods, crude protein, crude fat/ lipid, total ash, fiber and carbohydrates AOAC(2005,ISBN:0-935584-77-3). In case of fish, shellfish and its products, the proximate composition consists of four primary constituents - water, protein, fat, and ash (mostly minerals). Fish exhibit significant variation in their chemical makeup based on age, sex, environment, and season, both within the same species and between individual fish. There is minimal fluctuation in the content of ash and protein. The lipid concentration varies remarkably and is inversely correlated with the water content. In case of fish, carbohydrates are present in minor quantity so that are quantified by subtracting total of other components from 100 to get percentage of carbohydrates.

Tanuj Misra 

FishProxCompAnalyzer

Proximate Composition Analysis of Fish and Feed Ingredients

Girija Saurabh Behere

Tanuj Misra

Sudhanshu Raman

Ganesh Kumar

Anuj Tyagi

Abhishek Srivastava

Moisture function

<dl><dt>Init_wt_plate_plus_sample</dt>
<dd>Initial weight of petriplate and sample before drying</dd><dt>Final_wt_plate_plus_sample</dt>
<dd>Final weight of petriplate and sample after drying</dd><dt>Empty_plate_wt</dt>
<dd>Weight of empty petriplate</dd></dl>

Arguments

Fish and shellfish have high water content, often ranging from 60% to 85%. This high water content affects the texture and shelf life of these foods.

The principle of the thermo-gravimetric method of moisture content determination is defined as the weight loss of mass that occurs as the material is heated. The sample weight is taken prior to heating and again after reaching a steady-state mass subsequent to drying. Determination of moisture is made by drying the sample at elevated temperature. Moisture content/ water content in percentage from the food product can be determined by simple hot air oven drying method by estimating weight difference between weight of the sample before drying and after drying AOAC(2005,ISBN:0-935584-77-3).

Moisture Content in Percentage — Moisture

<dl>

<dt>Init_wt_plate_plus_sample</dt>
<dd>Initial weight of petriplate and sample before drying</dd>

<dt>Final_wt_plate_plus_sample</dt>
<dd>Final weight of petriplate and sample after drying</dd>

<dt>Empty_plate_wt</dt>
<dd>Weight of empty petriplate</dd>

</dl>

Moisture: Moisture Content in Percentage

Description

Usage

Value

Arguments

References

Examples