[Change in the fatty acid composition of the lipids of kryl paste "Okean" following culinary preparation].

The fatty acids composition of the lipids in the krill paste "Ocean" subjected to defrosting at temperatures of 4-8 and 18-20 degrees C and subsequent heat treatment, including boiling, frying and baking, was studied by applying partition chromatography. Upon defrosting and heat treating the fatty acids composition of the paste lipids becomes subject to modification. In a paste defrosted at 18-20 degrees C the amount of mono- and polyunsaturated fatty acids diminishes with a relative rise in the sum-total of the saturated ones. Defrosting at 4-8 degrees C leads to an insignificant decline of monounsaturated and to an increase of polyunsaturated acids in the lipids of the paste. On baking the content of mono- and polyunsaturated fatty acids subsides by 2.26 and 11.71% respectively, while that of the saturated ones goes up by 15.00%. Frying results but in a slight drop in the totality of polyunsaturated fatty acids, whereas the level of saturated and monounsaturated ones remains without any substantial changes.