[Influence of different methods of cooking of hunchback salmon on contents of polyunsaturatedfatty acids].

Composition and contents of fatty acids in hunchback, fresh, boiled, fried, roasted and boiled in a small amount of water were determined. It was found, that absolute contents of essential polyunsaturated fatty acids--eicosapentaenoic (EPA) and docosahexaenoic (DHA) decreased significantly only in the process of frying. Sum ratio of omega3/omega6 acids was dietetically more favorable in the roasted and fried fish.