Hake roe lipids: composition and changes following cooking

Mendez, E.; Fernández, M.; Pazo, G.; Grompone, M.A.

Hake roe lipids: composition and changes following cooking

1992

Mendez, E. | Fernández, M. | Pazo, G. | Grompone, M.A.

Lipid content and composition of raw and cooked Southwest Atlantic hake (Merluccius hubbsi) roe were studied. Raw hake roe was high in lipids (6.6% on a dry weight basis). The major lipids were waxes (27.6%), triacylglycerols (42.0%), cholesterol (5.7%) and phospholipids (14.0%). Cooking roes in water does not change these values significantly. The fatty acid composition is characteristic of marine oils with a total amount of 45% of polyunsaturated fatty acids (PUFA). Hake roes constitute a valid alternative to enrich PUFA in the normal diet.

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AGROVOC Keywords

cholesterol cooking fatty acids fish oils fish roe food composition lipids raw foods water content

Bibliographic information

Published in

Food chemistry

Volume 45 Issue 3 Pagination 179 - 181 ISSN 0308-8146

Publisher

Springer Berlin Heidelberg

Other Subjects

Nutrient content; Hake

Language

English

Note

2019-12-04

Type

Journal Article; Text

In AGRIS since: 2024-02-27

Format: MODS

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Hake roe lipids: composition and changes following cooking

1992

AGROVOC Keywords

Bibliographic information