Premium
Fatty acids in raw and processed alaska pink shrimp
Author(s) -
Krzeczkowski Richard A.
Publication year - 1970
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02632965
Subject(s) - shrimp , food science , raw material , chemistry , polyunsaturated fatty acid , fatty acid , raw meat , gas chromatography , chromatography , biochemistry , biology , organic chemistry , fishery
The fatty acid composition of lipids extracted from whole raw shrimp, raw meat, blanched meat, canned meat and peeler waste was determined by gas liquid chromatography. The analyses revealed 29 fatty acids with chain lengths ranging from 12 to 24 carbon atoms and with 0 to 6 double bonds. Commercial processing did not alter the distribution of polyunsaturated fatty acids in the shrimp meat.