Polyunsaturated fatty acids in fillets of Uruguayan fishes
1993
Rodriguez, Alejandra | Jachmanian, Ivan | Amaya, Alejandro | Grompone, Maria A.
In the present research the content and composition of oils extracted from fillets (raw and cooked in oven) were studied. The five fishes studied were chosen among those whose consumption is the highest one in Uruguay: hake (Merluccius hubbsi), soapfish shark (Galeorhinus vitaminicus), King weakfish (Macrodon ancylodon), weakfish (Cynoscion striatus) and white croaker (Micropogon opercularis). In conclusion these fillets are sources rich in fatty acids from omega-3 family (especially EPA and DHA). However, since the fishes are lean, their total lipidic content is low. Content and composition of the oil were not affected by cooking in oven, therefore the values determined in raw fillets can be used as approximate indexes of the prepared food
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