Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout (Oncorhynchus mykiss)

The aim of this study was to investigate the effect of various cooking techniques on the fatty acid and oxylipin content of farmed rainbow trout. Rainbow trout is an excellent source of long‐chain omega‐3 (n‐3) polyunsaturated fatty acids (PUFA) which have beneficial health effects. Fillets of 2‐yea...

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Detalles Bibliográficos
Autores principales: Flaskerud, Katrina, Bukowski, Michael, Golovko, Mikhail, Johnson, LuAnn, Brose, Stephen, Ali, Ashrifa, Cleveland, Beth, Picklo, Matthew, Raatz, Susan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5694869/
https://www.ncbi.nlm.nih.gov/pubmed/29188048
http://dx.doi.org/10.1002/fsn3.512

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5694869/
https://www.ncbi.nlm.nih.gov/pubmed/29188048
http://dx.doi.org/10.1002/fsn3.512

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