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 watered
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
order named.
4) Cholesterol content of the shell fishes was 100mg-200mg/1008.
5) Generally, the cholesterol content also was " high in the samples that fat content was high.
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