SUMMARY The sterol composition of several varieties of seafood was assayed by gas‐liquid chromatography. Cholesterol is the major sterol (over 90%) in haddock, pollock, salmon, shrimp, and lobster. The predominant sterols in oyster are cholesterol (41%) and 24.methylenecholesterol (26%), and in crab the major sterols are cholesterol (57%) and brassicasterol (37%). Scallop and clam contain a large number of sterols, the predominant one being cholesterol (26 and 37%, respectively). The sterols other than cholesterol give different chromogens in the calorimetric analysis for sterols, which may account in part for the variability in the “cholesterol” values found in the literature.
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Kritchevsky et al. (1967) studied this question.
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