Article

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

2007-01-01

Abstract excerpt

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 morhua maris-albi), collected from a wholesale market in Krasnoyarsk city (Siberia, Russia) were analyzed. Special attention was paid to long-chain essential polyunsaturated fatty acids: eicosapentaenoic, 20:5ω3 (EPA) and docosahexaenoic, 22:...

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Literature Corpus work: 75a8639a-e139-5ba3-aaa8-9f2bd518ea2f
DOI: 10.1016/j.foodchem.2006.04.029

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