A review on fish lipid : composition and changes during cooking methods.

• Main Authors: Moradi, Yazdan, Bakar, Jamilah, Motalebi, A. A., Syed Muhammad, S. H., Che Man, Yaakob
• Format: Article
• Language: English; English
• Published: Taylor & Francis 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/24107/1/A%20review%20on%20fish%20lipid.pdf; http://psasir.upm.edu.my/id/eprint/24107/

Fish lipids are known to be beneficial for human health since they are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This benefit can be affected by some processing or cooking methods. The effects of different cooking methods on lipid content and fatty acid composition of diffe...