Related Experiment Videos
[The fat and fatty acids content in selected sea fish]
J Balas1, M Pawlicka, B Jacórzyński
1Samodzielna Pracownia Technologii Zywności, Instytut Zywności i Zywienia, 02-903 Warszawa. u.l. Powsinska 61/63
Roczniki Panstwowego Zakladu Higieny
|March 7, 2002
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.