The Oil Content and Composition of Australian Commercial Fishes, Shellfishes and Crustaceans
PD Nichols
Fisheries R & D Corporation
P Virtue
CSIRO
BD Mooney
NG Elliott
GK Yearsley
Illustrations
200 pages
Publisher:
FRDC
Australians increased their seafood intake during the 1990s, encouraged by nutritionists and medical authorities keen to promote the high levels of nutritionally important omega-3 polyunsaturated fatty acids (PUFA) contained in seafood oils.
Seafood the Good Food outlines the oil content and composition of 189 Australian seafood species. Each species page lists the common name, scientific name and an image. There is a summary box of oils, oil class and fatty acids, as well as fatty acid nomenclature and portion.
Seafood the Good Food II expands on the first volume by examining factors that may influence the good oils that are present in seafood including how seafood is produced and how it is prepared for consumption. It also outlines the oil content and composition of an additional 79 seafood species not covered in Volume I.
These two volumes together provide a comprehensive reference of the oil profiles for Australian seafood, and will be an important resource for nutritionists, professionals in the seafood industry, food science researchers and students.
Please note that this book is spiral-bound.
Health professionals, researchers and nutritionists.
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