1.
Rocz Panstw Zakl Hig
; 52(4): 277-84, 2001.
Article
in Polish
| MEDLINE
| ID: mdl-11878009
ABSTRACT
The fat content as well as fatty acids in baltic herring, mackerel and salmon from Norway has been determined. The fat content was 7%, 11.6% and 13.2% respectively. Both fat extracted from mackerel and salmon contained much more of polyunsaturated fatty acids in comparison to that extracted from herring. PUFA content in herring fat was 15% whereas mackerel and salmon 29% and 25% respectively. PUFA represented mostly of omega-3 family.