Food Biochemistry and Food Processing (2 edition)

BLBS102-c19 BLBS102-Simpson March 21, 2012 13:33 Trim: 276mm X 219mm Printer Name: Yet to Come

19 Biochemistry of Seafood Processing 347

Table 19.3.Distribution of Water, Protein, and Lipid in 100 g of Raw or Cooked Nonfish Seafood

Edible Nonfish Seafood Water (g) Protein (g) Lipid (g) Carbohydrate (g)

Crustacean varieties

Crab (steamed) 77–78 19–20 1.5–1.6 0

Crayfish (steamed) 79–80 16–17 1–2 0

Lobster (steamed) 66–67 26–27 1–2 3–4

Prawn (raw) 79–80 17–18 0.5–0.7 0

Scallops (steamed) 73–74 23–24 1–2 3–4

Shrimp (boiled) 62–63 23–24 2–3 Trace

Mollusk varieties

Clam (steamed) 63–64 25–26 1–2 5–6

Cuttlefish (steamed) 61–62 32–33 1–2 1–2

Mussel (steamed) 61–62 23–24 4–5 7–8

Octopus (steamed) 60–61 29–30 2–3 4–5

Oyster (steamed) 64–65 18–19 4–5 9–10

Whelk (steamed) 32–33 47–48 0.8–0.9 15–16

of shrimp. The cholesterol content of shrimp is of interest to

individuals with cardiovascular disease who are advised to

limit dietary cholesterol to 300–400 mg/day. However, diets

high in total fat and saturated fat also increase the risk for

cardiovascular disease, and both shrimp and prawns contain

negligible amounts of fat.

Health Attributes

In the history of mankind, fish has been considered to have

special health attributes, especially in various ethnic populations.

Recently, scientific research has confirmed certain claims and

raised controversy in relation to others. Seafood is a rich source

of omega-3 fatty acids and may be good for the heart. Fish is

being recommended for people of all ages to prevent a variety

of disorders. Fish is also being promoted for women during

pregnancy, for children at risk for asthma, and in the elderly

to reduce the risk of Alzheimer’s disease. However, pregnant

women and children have been advised to limit fish to prevent the

risk of mercury toxicity. Natural habitats are becoming polluted

with mercury that is taken up and stored in some varieties of

fish. Fish farming is a rapidly growing enterprise and has the

benefit of controlling the food and water supply to avoid possible

contamination of fish with toxic materials.

Fish and shellfish are an important part of a healthy diet. Fish

and shellfish contain high-quality protein and other essential

Table 19.4.Vitamin Content of Fish and Shellfish per 100 g of Edible Fish or Shellfish (Raw Unless Otherwise

Stated)

Vitamins

Seafood A (mg) D (mg) E (mg) B 1 (mg) B 2 (mg) B 6 (mg)

Fish

Cod 1–3 0.5–1 0.2–0.5 0.02–0.05 0.03–0.06 0.15–0.20

Haddock 0.02–0.04 0.02–0.04 0.3–0.5 0.03–0.06 0.05–0.08 0.3–0.5

Herring 39–50 17–21 0.5–0.9 0.0–0.02 0.18–0.30 0.30–0.50

Mackerel 40–50 3–6 0.3–0.6 0.08–0.16 0.22–0.30 0.3–0.5

Salmon (Atlantic) 11–15 6–10 1.7–2.0 0.21–0.30 0.09–0.15 0.6–0.9

Trout (rainbow) 45–55 8–11 0.5–0.9 0.1–0.3 0.05–0.15 0.3–0.5

Tuna 20–30 6–9 Trace 0.05–0.15 0.1–0.2 0.2–0.5

Crustacean

Crab Trace Trace Trace 0.05–0.10 0.7–0.9 0.05–0.20

Lobster (boiled) Trace Trace 1.0–1.6 0.05–0.10 0.5–1.0 0.01–0.10

Prawns Trace Trace 2–3 0.0–0.7 0.05–0.20 0.02–0.07

Shrimp (boiled) Trace Trace Trace Trace Trace 0.05–1.0

Mollusk

Mussel Trace Trace 0.6–0.9 Trace 0.2–0.4 0.00–1.0

Oyster 60–80 0.5–1.5 0.5–1.0 0.1–0.3 0.1–0.3 0.1–0.2