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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