CHANGES IN FATTY ACID COMPOSITION OF WILD AND REARED SEA BASS (DICENTRARCHUS LABRAX) DUE TO STEAM-COOKED PROCESS

机译：由于蒸汽煮熟的工艺，野生脂肪酸组成（Dicentrarchus Labrax）的脂肪酸组成的变化

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In general, the fatty acid composition differs between reared and wild fishes. Diet has been identified as the main reason, but other physiological and environmental factors may also (Alasalvar et al. 2002). Moreover, cooking might produce different changes in fatty acid composition of flesh (Garcia-Arias et al. 2003). The aim of this study has been to evaluate the effect of steam-cooking on fatty acid of wild and reared sea bass.

机译：通常，脂肪酸组成在饲养和野生鱼之间不同。饮食已被确定为主要原因，但其他生理和环境因素也可能（Alasalvar等，2002）。此外，烹饪可能产生肉体脂肪酸组成的不同变化（Garcia-Arias等，2003）。本研究的目的是评估蒸汽烹饪对野生和饲养脂肪酸脂肪酸的影响。

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《International Conference of the European Aquaculture Society》|2004年||共2页
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Martinez C.; Periago M.J.; Martinez R.; Abdel I.; Andreu E.; Garcia-Alcazar A.; Ros G.;
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CHANGES IN FATTY ACID COMPOSITION OF WILD AND REARED SEA BASS (DICENTRARCHUS LABRAX) DUE TO STEAM-COOKED PROCESS

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