Re: sardine and anchovy PUFA content

From: Richard Mateles (rmateles_at_earthlink.net)
Date: 08/28/04 

Date: Sat, 28 Aug 2004 15:02:14 GMT

Canning is unlikely to change significantly the concentration of PUFA's
except insofar as the removal of bones or skin changes the relative
composition. Also, keep in mind that the exact type of fish, where it's
grown, and what it has been feeding upon also affect composition.

The bottom line is that the differences between fresh and canned fish depend
on many thinsg other than the heat process.

Rich Mateles

"The Sceptical Chymist" <polyzoni@otenet.invalid> wrote in message
news:cgno2g$r59$1@usenet.otenet.gr...
> I'm looking to compare the PUFA content of sardines and anchovies. I found
> the info I needed on ancovies in the USDA database but for sardines they
> only list canned ones.
> Anyone knows where I can find the FFA profile of raw sardines.
>
> Cheers
>
> Kostas PolyzonisAnyone who believes that the laws of physics are mere
social
> conventions is invited to try transgressing those conventions from the
> windows of my 7th floor apartment.
> Alan D. Sokal
>
> To reply by private e-mail type replace invalid with gr
>