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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