Тип публикации: статья из журнала
Год издания: 2007
Идентификатор DOI: 10.1016/j.foodchem.2006.04.029
Ключевые слова: essential polyunsaturated fatty acids; trout; herring; sole; cod
Аннотация: Frozen samples of common fish species, sea trout (Salmo trutta), from Norway and Siberia, herring (Clupea harengus pallasi), rock sole (Lepidopsetta bilineata) and cod (Gadus morhita maris-albi), collected from a wholesale market in Krasnoyarsk city (Siberia, Russia) were analyzed. Special attention was paid to long-chain essentialПоказать полностьюpolyunsaturated fatty acids: eicosapentaenoic, 20:5 omega 3 (EPA) and docosahexaenoic, 22:6 omega 3 (DHA). Heat-treatment (cooking and frying) did not in general significantly decrease the contents of EPA and DHA compared to raw fish species, except for a modest reduction in Norwegian trout during frying. Boiled trout appeared to be a more valuable fish dish for obtaining the officially recommended appropriate daily intake of EPA + DHA for humans. Herring and sole had intermediate values, while boiled cod had a comparatively low value. (c) 2006 Elsevier Ltd. All rights reserved.
Журнал: FOOD CHEMISTRY
Выпуск журнала: Vol. 101, Is. 4
Номера страниц: 1694-1700
ISSN журнала: 03088146
Место издания: OXFORD
Издатель: ELSEVIER SCI LTD