Authors
Virginie Treyvaud Amiguet, Kari L Kramp, JinQin Mao, Calum McRae, Andrew Goulah, Linda E Kimpe, Jules M Blais, John T Arnason
Publication date
2012/2/15
Journal
Food Chemistry
Volume
130
Issue
4
Pages
853-858
Publisher
Elsevier
Description
This study investigated the potential of Northern shrimp (Pandelus borealis Kreyer) by-products as a source of omega-3 polyunsaturated fatty acids (ω-3 PUFAs). The by-products (heads, shell and tail) of processing accounted for approximately 50–60% of the catch. Supercritical CO2 extraction (SFE) of the by-products at 35MPa and 40°C generated a deep red oil, rich in ω-3 PUFAs, specifically 7.8±0.06% eicosapentaenoic acid (EPA) and 8.0±0.07 % docosahexaenoic acid (DHA).
Total citations
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Scholar articles
VT Amiguet, KL Kramp, JQ Mao, C McRae, A Goulah… - Food Chemistry, 2012