Fatty acids in raw and processed alaska pink shrimp

descriptionPublicationkeyboard_double_arrow_right Article 01 Nov 1970 English Publisher:WileyJournal:Journal of the American Oil Chemists' Society, volume 47, pages 451-452 (issn: 0003-021X, eissn: 1558-9331,

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Authors: Richard A. Krzeczkowski;

doi: 10.1007/bf02632965

Fatty acids in raw and processed alaska pink shrimp

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Abstract

AbstractThe 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.

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