Food Chemistry and Fish in Nutrition ( 2+1)

7.3.3.Water-Holding Capacity (WHC)

The ability of many foods to retain water is affected by the involvement of proteins in different structures. In meat and fish tissues, the state of water depends on interactions of water structures with proteins and other solutes. Furthermore, because of the fibrous nature and compartmentalization of the muscle, water is also held in the meat by physical entrapment. Alterations in the spatial arrangement of the proteins and in the integrity of tissue structures caused by biochemical and processing factors are responsible for shrinking or swelling of the material, and thus for retention or exudation of water.

WHC has a large impact on the texture and juiciness of meat and fish products. A decrease in WHC brings about excessive cooking loss and thawing drip. Changes in WHC may also be used for evaluating the effect of processing on the structure of proteins and on the quality of muscle foods.