Fatty Acid Composition of Three Different Marine Fish Under Different Culinary Process

Perera SBST; Jayasinghe GDTM; De Silva MSW; Jinadasa BKKK*

Fatty Acid Composition of Three Different Marine Fish Under Different Culinary Process

Research Article Volume 2 Issue 2

Perera SBST, Jayasinghe GDTM, De Silva MSW and Jinadasa BKKK^*

Corresponding Author: Jinadasa BKKK

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Abstract

The aim of this study was to compare the effect of three different culinary treatments (Chili curry, Coconut milk curry and Ambulthial) on the content of main Poly-Unsaturated Fatty Acids (PUFA) of three marine fish species namely, yellowfin tuna (Thunnusalbacares), swordfish (Xiphias gladius)

Article Information

Journal	SF Journal of Nutrition and Food Science
Article Type	Research Article
Volume	2
Issue	2