Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species


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.

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Выпуск журнала: Vol. 101, Is. 4

Номера страниц: 1694-1700

ISSN журнала: 03088146

Место издания: OXFORD



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