title: [The fat and fatty acids content in selected sea fish].
abstract: The fat content as well as fatty acids in baltic herring, mackerel and salmon from Norway has been determined. The fat content was 7%, 11.6% and 13.2% respectively. Both fat extracted from mackerel and salmon contained much more of polyunsaturated fatty acids in comparison to that extracted from herring. PUFA content in herring fat was 15% whereas mackerel and salmon 29% and 25% respectively. PUFA represented mostly of omega-3 family.
authors.affiliation: Samodzielna Pracownia Technologii Zywności, Instytut Zywności i Zywienia, 02-903 Warszawa. u.l. Powsinska 61/63
authors.forename: J
authors.initials: J
authors.lastname: Balas
authors.forename: M
authors.initials: M
authors.lastname: Pawlicka
authors.forename: B
authors.initials: B
authors.lastname: Jacórzyński
authors.forename: A
authors.initials: A
authors.lastname: Filipek
authors.forename: P
authors.initials: P
authors.lastname: Domina
authors.forename: E
authors.initials: E
authors.lastname: Mielniczuk
authors.forename: M
authors.initials: M
authors.lastname: Daniewski
mesh_terms: D000818:Animals; D002849:Chromatography, Gas; D015525:Fatty Acids, Omega-3 / Q000032:analysis* / Q000737:chemistry; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005399:Fishes; D009664:Norway; D010473:Perciformes; D011044:Poland; D012474:Salmon
chemical_list: D015525:Fatty Acids, Omega-3; D005231:Fatty Acids, Unsaturated