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Effects of cooking on the fatty acid profiles of selected seafoods



Effects of cooking on the fatty acid profiles of selected seafoods



Health effects of polyunsaturated fatty acids in seafoods: 431-450



Sample-to-sample variability was high in the 6 seafoods studied, with marked seasonal variability in Atlantic mackerel. Flounder, shrimp, Alaska pollock and Pacific whiting were relatively low in total lipid content. Salmon and mackerel were higher in fat content, about 6 and 9%, respectively. Of the species studied, only shrimp contained more than 100 mg cholesterol per 100 g.

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Accession: 001580204

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