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- Pongsetkul, Jaksuma, et al. Show all 5 Authors
- European journal of lipid science and technology 2017 v.119 no.11
- Acetes; bycatch; condiments; docosahexaenoic acid; drying; eicosapentaenoic acid; fatty acid composition; fermentation; flavor; free fatty acids; krill; lipid content; lipid peroxidation; lipolysis; monounsaturated fatty acids; nutritive value; odors; oxidation; palmitic acid; peroxide value; phosphatidylcholines; phosphatidylethanolamines; raw materials; salting; shrimp; sterols; thiobarbituric acid-reactive substances; triacylglycerols; Thailand
- ... Changes in lipids of shrimp Acetes vulgaris during production of Kapi (salted shrimp paste of Thailand) were investigated. Shrimp had lipid content of 4.21% (dry weight basis). Lipids mainly consisted of triacylglycerol (TAG) 28.03 g/100 g and sterol (ST) 24.03 g/100 g. Lipid content decreased during salting, drying and the first period of fermentation (p < 0.05). Both TAG and ST gradually decreas ...