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Chlorine Incorporation in Shrimp
Author(s) -
JOHNSTON J. J.,
GHANBARI H. A.,
WHEELER W. B.,
KIRK J. R.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14871.x
Subject(s) - shrimp , trichloroacetic acid , chlorine , chemistry , degree of unsaturation , fraction (chemistry) , food science , chromatography , organic chemistry , biology , fishery
Chlorine incorporation into shrimp was determined following immersion in a 150 mg/L solution of HO 36 Cl. Approximately 2% of the 36 Cl in the original immersion solution was incorporated into the shrimp during the 30‐min immersion period; 75% of which was detected in the edible portion. Approximately 3% of the chlorine associated with the edible portion was detected in the CHCl 3 :CH 3 OH soluble fraction. Data indicated that chlorine incorporation in lipids is directly related to the degree of unsaturation. The trichloroacetic acid (TCA) precipitable protein fraction contained 22% of the 36 Cl associated with the edible portion. Seventy‐three percent of the chlorine associated with the edible shrimp tissue existed as 36 Cl − . Negligible amounts of chlorine were detected in the control fractions.