title: [Influence of different methods of cooking of hunchback salmon on contents of polyunsaturatedfatty acids].
abstract: 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.
authors.forename: M I
authors.initials: MI
authors.lastname: Gladyshev
authors.forename: G A
authors.initials: GA
authors.lastname: Gubanenko
authors.forename: N N
authors.initials: NN
authors.lastname: Sushchik
authors.forename: S M
authors.initials: SM
authors.lastname: Demirchieva
authors.forename: G S
authors.initials: GS
authors.lastname: Kalacheva
mesh_terms: 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
chemical_list: D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid