Food Biochemistry and Food Processing

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Table 16.1.Distribution of Water, Protein, and Lipids in 100 g of Raw Edible Fish including
Bones and Cartilage

Fish Water (g) Protein (g) Lipid (g)

Cod 79–81 17–19 0.6–0.8
Herring 78–80 18–20 0.5–0.7
Ling 79–80 17–19 0.6–0.8
Mackerel 63–65 17–19 15–17
Monkfish 82–84 14–16 0.3–0.5
Pilchard/sardine 66–68 19–21 8–10
Plaice 78–80 15–17 1.3–1.5
Saithe/coley 79–81 17–19 0.9–1.1
Salmon 66–68 19–21 10–12
Skate 79–81 14–16 0.3–0.5
Sole 80–82 16–18 1.4–1.6
Sprat 68–70 16–18 9–10
Trout (rainbow) 75–77 18–20 5–6
Tuna 69–71 22–24 4–5
Whiting 79–81 17–19 0.5–0.8

Table 16.2.Distribution of Water, Protein, and Lipid in 100 g of Cooked, Edible fish

Fish Water (g) Protein (g) Lipid (g)

Haddock (smoked) 71–72 23–24 0.8–1.0
Haddock (steamed) 78–79 20–21 0.5–0.7
Herring (grilled) 63–64 20–21 11–12
Mackerel (smoked) 47–48 18–20 30–31
Mackerel (grilled) 58–59 20–21 17–18
Salmon (smoked) 64–65 25–26 4–5
Salmon (steamed) 64–65 21–22 11–12
Salmon (breaded nuggets) 60–61 12–13 11–12
Tuna (canned in water) 75–76 25–26 0.9–0.9
Tuna (canned in oil) 64–65 26–27 0.8–0.9
Tuna (raw, fresh, or frozen) 70–71 23–24 4–5

Table 16.3.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