ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The sterol composition of several varieties of seafood was assayed by gas-liquid chromatography. Cholesterol is the major sterol (over 90%) in haddock, pollock, salmon, shrimp, and lobster. The predominant sterols in oyster are cholesterol (41%) and 24.methylenecholesterol (26%), and in crab the major sterols are cholesterol (57%) and brassicasterol (37%). Scallop and clam contain a large number of sterols, the predominant one being cholesterol (26 and 37%, respectively). The sterols other than cholesterol give different chromogens in the calorimetric analysis for sterols, which may account in part for the variability in the “cholesterol” values found in the literature.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1967.tb01959.x
