ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effects of spawning migration and extrusion cooking on o-3 polyunsaturated fatty acids (PUFAs) in chum salmon muscle were studied. Total lipid content in the muscle of the fish during spawning migration was lower than that during feeding migration. However, the content increased to double those in the raw materials by pretreatment of extrusion cooking. Lipids of muscle and outer layer during spawning migration contained higher percentages of docosahexaenoic acid (22:6) than those during feeding migration. Moreover, PUFAs were not lost by extrusion cooking and its pretreatment. These results suggest that production of foods containing a rich amount of W-3 PUFAs is possible by extrusion cooking of the muscle of chum salmon during spawning migration.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07809.x
