Effects of cooking and of frozen storage on the cholesterol content of selected shellfish.
Krishnamoorthy R.V. | Venkataramiah A. | Lakshmi G.J. | Biesiot Patricia
Extract: The effects of heat (cooking) and of frozen storage on the cholesterol content of oyster, blue crab, and shrimp meats were determined. Cooking decreased the cholesterol content of crab meat, but brought about no significant change in shrimp or oyster meat levels. Freezing and thawing of raw tissue increased the cholesterol content of oyster and shrimp meat, but did not affect the level in crab meat.
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