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• W2083345138 abstract "Journal of Food ScienceVolume 37, Issue 2 p. 300-301 FATTY ACID CONTENT AND PROXIMATE ANALYSIS OF BAY, CALICO, SEA AND WEATHERVANE SCALLOP ADDUCTOR MUSCLE RICHARD A. KRZECZKOWSKI, RICHARD A. KRZECZKOWSKI USDC National Oceanic & Atmospheric Administration National Marine Fisheries Service Fishery Products Technology Lab., P.O. Box 1638, Kodiak, AK 99615Search for more papers by this authorRICHARD D. TENNEY, RICHARD D. TENNEY USDC National Oceanic & Atmospheric Administration National Marine Fisheries Service Fishery Products Technology Lab., P.O. Box 1638, Kodiak, AK 99615Search for more papers by this authorMURRAY L. HAYES, MURRAY L. HAYES USDC National Oceanic & Atmospheric Administration National Marine Fisheries Service Fishery Products Technology Lab., P.O. Box 1638, Kodiak, AK 99615Search for more papers by this author RICHARD A. KRZECZKOWSKI, RICHARD A. KRZECZKOWSKI USDC National Oceanic & Atmospheric Administration National Marine Fisheries Service Fishery Products Technology Lab., P.O. Box 1638, Kodiak, AK 99615Search for more papers by this authorRICHARD D. TENNEY, RICHARD D. TENNEY USDC National Oceanic & Atmospheric Administration National Marine Fisheries Service Fishery Products Technology Lab., P.O. Box 1638, Kodiak, AK 99615Search for more papers by this authorMURRAY L. HAYES, MURRAY L. HAYES USDC National Oceanic & Atmospheric Administration National Marine Fisheries Service Fishery Products Technology Lab., P.O. Box 1638, Kodiak, AK 99615Search for more papers by this author First published: March 1972 https://doi.org/10.1111/j.1365-2621.1972.tb05839.xCitations: 12 Use of trade names is merely to simplify description: no endorsement is implied. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. References Ackman, R.G. and Eaton, C.A. 1970. Biochemical implications of seasonal trends in the iodine values and free fatty acid levels of commercially produced Atlantic Coast herring oils. J. Fisheries Res. Bd. of Canada 27 (10): 1669. AOAC. 1960. “ Official Methods of Analysis.” ed. W. Horwitz Assoc. of Off. Agr. Chemists, Washington , D.C . Bullis, H.R. and Love, T.R. 1961. Application of steaming and vacuum to shucking and cleaning scallops. Commercial Fisheries Review 23(5): 1. Dam, H. and Lund, E. 1962. Fish oils in relation to blood cholesterol and cardiovascular diseases. In “ Fish in Nutrition.” ed. E. Heen and R. Kreuzer, p. 277. Fishing News (Books) Ltd., Ludgate House, London . Farkas, T. and Herodek, S. 1964. The effect of environmental temperature on the fatty acid composition of crustacean plankton. J. Lipid Res. 5: 369. Gruger, E.H. Jr. 1967. Fatty acid composition. In “ Fish Oils.” ed. M.E. Stansby, p. 3. Avi Pub. Co. Inc., Westport . Conn . Idler, D.R., Tamura, T. and Wainai, T. 1964. Seasonal variations in the sterdl fat and unsaponifiable components of scallop muscle. J. Fisheries Res. Bd. of Canada 21: 1035. Igawa, K., Kienio, K. and Tetuuro, I. 1962. General components of adductor muscle of scallops. Chem. Abstr. 59: 1069a. Khalid, Q., Mirza, A.S. and Khan, A.H. 1968. The fatty acid composition of edible marine oils. J. Amer. Oil Chem. Sot. 45: 247. Krzeczkowski, R.A. 1970. Fatty acids in raw and processed Alaska pink shrimp. J. Amer. Oil Chem. Soc. 47: 451. Krzeczkowski, R.A., Tenney, R.D. and Kelley, C.E. 1971. Alaska king crab: Fatty acid composition, carotenoid index and proximate analysis. J. Food Sci. 36: 604. Matsumoto, J.D., Dyer, W.J., Dingle, J.R. and Ellis, D.G. 1967. Protein in extracts of prerigor and postrigor scallop striated muscle. J. Fisheries Res. Bd. of Canada 24 (4): 873. Notevarp, O. and Cyvin, B.N. 1962. Polyunsaturated fatty acids in fish fat. in the diet, and in the blood. In “ Fish in Nutrition.” ed. E. Heen and R. Kreuzer, p. 286. Fishing News (Books) Ltd., Ludgate House, London . Power, H.E., Fraser, D.I., Neal, W., Dyer, W.J., Castell, C.H., Freeman, H.C. and Idler, D.R. 1964. Use of gamma radiation for preservation of scallop meat. J. Fisheries Res. Bd. of Canada 21 (4): 813. Shimma, Y. and Taguchi, H. 1964. A comparative study on fatty acid composition of fish. Bull, of Japan. Soc. of Sci. Fisheries 30(2): 179. Stansby, M.E. 1962. Proximate composition of fish. In “ Fish in Nutrition.” ed. E. Heen and R. Kreuzer Fishing News (Books), Ltd., London . Webb, N.B., Thomas, F.B., Busta, F.F. and Monroe, R.J. 1969. Variations in proximate composition of North Carolina scallop meats. J. Food Sci. 34: 471. Wood, G., Hintz, L. and Salwin, H. 1969. Chemical alterations in fish tissue during storage at low temperatures. J. of the AOAC. 52 (5): 904. Citing Literature Volume37, Issue2March 1972Pages 300-301 ReferencesRelatedInformation" @default.
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