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Main Title Proximate composition and fatty acid and cholesterol content of 22 species of Northwest Atlantic finfish /
Author Krzynowek, Judith.
Other Authors
Author Title of a Work
Krzynowek, Judith.
Publisher United States Government Printing Office,
Year Published 1989
OCLC Number 20041958
Subjects Sebastes marinus ; Atlantic mackerel ; Wolffishes ; Yellowfin tuna ; Chalk ; Silver hake ; Stromateidae ; Atlantic herring ; Bluefin tuna ; Fish as food--Analysis ; Marine fishes--North Atlantic Ocean--Composition ; Marine fishes--Composition ; Marine fishes--North Atlantic Ocean--Fat content ; Marine fishes--North Atlantic Ocean--Cholesterol content
Library Call Number Additional Info Location Last
EKCM  SK362.A2C2 74 CEMM/GEMMD Library/Gulf Breeze,FL 05/04/1990
Collation iii, 35 pages : chiefly tablies ; 28 cm.
"May 1989." Includes bibliographical references (pages 4-5).
Contents Notes
The moisture, fat, ash, fatty acid profile, and cholesterol content are reported for cooked and raw fillets from 22 species of finfish found in the Northwest Atlantic. All but nine species had 1% or less fat. Ocean perch and a spring sampling of mackerel and wolffish had about 2% fat, followed by yellowfin tuna, whiting, silver hake, butterfish, and a summer sampling of mackerel and wolffish with a range of 3-7% fat. Herring had a range of 5-12% fat representing a winter sampling on the low end and summer sampling on the high end of the range. Bluefin tuna (a summer sampling) contained the most fat with a high of 23% fat. Omega-3 fatty acids were present in excess of omega-6 fatty acids. The fattier fish supplied the most omega-3 fatty acids per gram of tissue. The mean cholesterol content for all species was 57 « 16 mg/100 g raw tissue. Finfish from the Nortwest [sic] Atlantic would appear to fit into the regime for a healthy heart, being low in fat and cholesterol and rich in omega-3 fatty acids.