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EFFECTS OF COOKING AND OF FROZEN STORAGE ON THE CHOLESTEROL CONTENT OF SELECTED SHELLFISH
Author(s) -
KRISHNAMOORTHY R.V.,
VENKATARAMIAH A.,
LAKSHMI G.J.,
BIESIOT PATRICIA
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb10077.x
Subject(s) - oyster , shrimp , food science , shellfish , fishery , white meat , cholesterol , chemistry , fish <actinopterygii> , biology , aquatic animal , biochemistry
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.