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Seafood lipids

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Seafoods: Chemistry, Processing Technology and Quality

Abstract

A new food that possibly contains as much as 15% fat, usually with a third of the fatty acids in the fat occurring as saturated acids, and always contains 50–100 mg of cholesterol per 100 g, would be rejected out of hand by the marketing division of any modern food corporation as a certain flop. The fact is that contemporary US consumers increased per capita consumption of this food from 5.8 kg in 1980 to 6.9 kg in 1988 (Holliday and O’Bannon, 1990).

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Authors
  1. R. G. Ackman
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Editors and Affiliations

  1. Departments of Biochemistry and Chemistry, Memorial University of Newfoundland, Canada

    Fereidoon Shahidi

  2. Canada Department of Fisheries and Oceans, Inspection Branch, Canada

    J. Richard Botta

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Ackman, R.G. (1994). Seafood lipids. In: Shahidi, F., Botta, J.R. (eds) Seafoods: Chemistry, Processing Technology and Quality. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2181-5_4

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  • DOI: https://doi.org/10.1007/978-1-4615-2181-5_4

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5913-5

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