Cholesterol and Fatty Acids in Several Species of Shrimp

• Published in: Journal of Food Science
• Main Authors: KRZYNOWEK, JUDITH, PANUNZIO, LAURIE J.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1989
• Subjects: Pandalus borealis
• Online Access: http://dx.doi.org/10.1111/j.1365-2621.1989.tb03051.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1989.tb03051.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb03051.x/fullpdf

ABSTRACT The cholesterol value for several species of shrimp from several different geographical locations was determined. The overall average for all the samples was 152 ± 15 mg/100g of edible portion of shrimp. Two samples of Pandalus borealis , Gloucester prawns and Canadian prawns, accounted for the low (136 mg/100g) and the high (186 mg/ 100g) limits, respectively, of the range of cholesterol. All shrimp were low in fat at about 1%. Eicosapentaenoic and docosahexaenoic acids were present at about 30% of the total fatty acids, providing about 0.20g/100g in the edible portion.