EFFECTS OF COOKING AND OF FROZEN STORAGE ON CHOLESTEROL CONTENT OF SELECTED SHELLFISH

被引：11

作者：

KRISHNAMOORTHY, RV

VENKATARAMIAH, A

LAKSHMI, GJ

BIESIOT, P

机构：

[1] Gulf Coast Research Laboratory, Ocean Springs, Mississippi

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb10077.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of heat (cooking) and of frozen storage on the cholesterol content of oyster, blue crab, and shrimp meats was determined. Cooking decreased the cholesterol content of crab meat but brought about no significant change in shrimp or oyster meat levels (p > 0.05). Freezing and thawing of raw tissue increased the cholesterol content of oyster and shrimp meat but did not affect the level in crab meat. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：314 / 315

页数：2

共 9 条

[1]

FREELEY RM, 1972, J AM DIET ASSOC, V61, P134

[2] LIPID CHANGES IN FROZEN STORED CHANNEL CATFISH GROWN BY TANK CULTURE - EFFECTS OF DIETARY-FAT, FREEZING METHOD, AND STORAGE TEMPERATURE [J].