[Influence of different methods of cooking of hunchback salmon on contents of polyunsaturatedfatty acids].
Composition and contents of fatty acids in hunchback, fresh, boiled, fried, roasted and boiled in a small amount of water were determined. It was found, that absolute contents of essential polyunsaturated fatty acids--eicosapentaenoic (EPA) and docosahexaenoic (DHA) decreased significantly only in the process of frying. Sum ratio of omega3/omega6 acids was dietetically more favorable in the roasted and fried fish.
Gladyshev
M I
MI
Gubanenko
G A
GA
Sushchik
N N
NN
Demirchieva
S M
SM
Kalacheva
G S
GS
D000818:Animals; D003296:Cooking / Q000379:methods; D004281:Docosahexaenoic Acids / Q000032:analysis*; D015118:Eicosapentaenoic Acid / Q000032:analysis*; D005396:Fish Products / Q000032:analysis*; D006358:Hot Temperature; D012474:Salmon
D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid