Sterols of Cultured Mussels and their Processed Products

R. P. Kandyuk

doi:10.1615/HydrobJ.v38.i3.140

Hydrobiological Journal

Editor-in-Chief: S. A. Afanasyev (open in a new tab)

Deputy Editor-in-Chief: V.I. Yurishinets (open in a new tab)

Editorial Board Executive Secretary: L.I. Kalinina (open in a new tab)

Published 6 issues per year

ISSN Print: 0018-8166

ISSN Online: 1943-5991

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Sterols of Cultured Mussels and their Processed Products

Volume 38, Issue 3, 2002, 8 pages

DOI: 10.1615/HydrobJ.v38.i3.140

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R. P. Kandyuk
Odessa Branch of the Institute of Biology of the Southern Seas National Academy of Sciences of Ukraine Odessa, Ukraine

ABSTRACT

The quantitative and qualitative content of sterols in mollusks (Mytilus) cultivated at experimental-commercial farms in coastal Black Sea regions of Crimea and Odessa, as well as in products of their processing (forcemeat, paste, and broth) were studied. It was demonstrated that cultured mollusks and their processed products, especially forcemeat, contained much more sterols than mussels grown under natural conditions. As a result, they can be recommended for obtaining the biologically active lipids and lipid-like substances for developing the widely used preparations.

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