The Analytical Data of the Traditional Foods in Korea: I. A Cholesterol Content of Fishes and Shell Fishes

C.J. Kim, Y.A. Ham, J.Y. Kand, N.E. Sung

Corresponding author: N.E. Sung. College of Medicine, Ewha Womans University, Korea.

Copyright ⓒ 1978. Ewha Womans University School of Medicine. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jul 24, 2015

Abstract

Total cholesterol content of fishes and shellfishes, which bought in the local market, was estimated in part (head, muscle, skin, egg, and roe). and also, the general analytical data(water, protein, fat, and ash) were examined in the parts. The results of cholesterol content are as follows;

1) In the fresh water fishes, the cholesterol content was highest in trout and watereel.

2) In the marine fishes, it was high in makerel, Spanish makerel, horse makerel, and hickory sard and low in sea-cucumber and thormbock stingray.

3) Cholesterol content of the parts in both fresh water fishes and marine fishes was highest in roe, and the next egg, skin, head, and muscle in the ordet named.

4) Cholesterol content of the shell fishes was 100mg~200mg/100g.

5) Generally, the cholesterol content also was high in the sample that fat content was high.