Comparison of protein, total fat, and omega-3 fatty acids content in yellowtail catfish (Pangasius pangasius) and long tail shad (Hilsa (clupea) macrura) in raw and pressurized fish

• Main Authors: Rahmat, Asmah, Raja Shaikh Alauddin, Siti Sumaiyah, Ramli, Nurul Shazini
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/40826/1/13%20IFRJ%2021%20%2806%29%202014%20Asmah%20107.pdf; http://psasir.upm.edu.my/id/eprint/40826/; http://www.ifrj.upm.edu.my/21%20%2806%29%202014/13%20IFRJ%2021%20%2806%29%202014%20Asmah%20107.pdf

Omega-3 fatty acids have been shown to reduce the risk of chronic diseases like cardiovascular disease and cancer as well as promote brain development among infants and children. This study was carried out to compare total protein, fat and omega-3 fatty acids content of raw and pressurized fish of P...