Effects of cooking and drying methods on the lipid content and neutral lipid composition of shrimp.
1989
Kim H.K. | Hawer W.D. | Shin H.S.
Effects of cooking and drying methods on the lipids content and neutral lipid component of shrimp, Metapenaeus joyneri, were investigated. Total lipid content of the fresh shrimp was 6.0% (dry basis), which was not changed significantly depending on the cooking and drying methods. Lipid of the fresh shrimp was composed of 36.8% of neutral lipids, 21.5% of glycolipids, and 41.7% of phospholipids. Freeze dried shrimp was substantially higher in neutral lipid contents but lower in glycolipid and phospholipid contents than hot air dried one. Main components of the neutral lipids were triglycerides, free sterols, free fatty acids and esterified sterols. Freeze dried shrimp contained higher triglycerides contents than hot air dried shrimp, whereas free fatty acids content in hot air dried shrimp was greater than that of freeze dried one due to the decomposition of triglycerides to free fatty acids during hot air drying. Major fatty acid composition of the total lipid were palmitoleic acid, eicosapentaenoic acid and docosahexaenoic acid, and that of neutral lipid were palmitic acid, palmitoleic acid, oleic acid, eicosapentaenoic acid and docosahexaenoic acid in fresh shrimp.
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