Abstract
Research has been conducted to establish the positive effect of canned Far Eastern mackerel on the human body. The composition of fatty acids in canned mackerel natural and with the addition of oil was studied and nutritional quality indices of lipids were determined. It has been established that the group of polyunsaturated fatty acids predominates in the lipids of canned food. Canned Far Eastern mackerel are sources of eicosapentaenoic and docosahexaenoic acids. Based on food lipid quality indices, the potential ability of canned food to reduce cholesterol levels in human blood, as well as the intensity of blood clot formation in blood vessels, is substantiated.
Published Version
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