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Characterization of shrimp lipids






Journal of food science 48(1): 33-35

Characterization of shrimp lipids

Lipids of brown shrimp (Penaeus aztecus) were isolated, quantified, and characterized using chromatographic techniques. The results indicated that the edible shrimp tissue contains about 1.2% extractable lipids, with phosphatidyl choline and cholesterol as the predominant phospholipid and neutral lipid, respectively. The sphingomyelin lipid fraction was found to contain the highest concentration of unsaturated fatty acids, while the cholesterol ester lipid fraction contained the highest levels of saturated fatty acids. Isolation and analysis of phosphatidyl choline, ethamolamine, and serine indicated that more highly unsaturated fatty acids are located at the beta linkage position than at at the alpha linkage position. (wz)

Accession: 001053446

DOI: 10.1111/j.1365-2621.1983.tb14782.x

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Related references

Johnston, J.; Ghanbari, H.1; Wheeler, W.1; Kirk, J., 1983: Characterization of shrimp lipids Penaeus aztecus. Journal of food science 48(1): 33-35

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