Abstract
ABSTRACTChlorine incorporation into shrimp was determined following immersion in a 150 mg/L solution of HO36Cl. Approximately 2% of the 36Cl 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 CHCl3:CH3OH 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 36Cl associated with the edible portion. Seventy‐three percent of the chlorine associated with the edible shrimp tissue existed as 36Cl−. Negligible amounts of chlorine were detected in the control fractions.
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