25.12.2012 Views

4 °C - the National Sea Grant Library

4 °C - the National Sea Grant Library

4 °C - the National Sea Grant Library

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

Table 15. Free fatty acid and fat content of refrigerated<br />

shrimp tissue<br />

days<br />

free fatty acids fat content<br />

fresh frozen fresh frozen<br />

1 3.47a* 3.73a 1.48** 1.48<br />

4 4.09a 3.82a I.15 1.16<br />

7 5.07a 4.89a l-20- 1.29<br />

10 5.16b 6.12a l.i6 _ 1.47<br />

*: (1) ‘n=3; (2) means of free fatty acids in <strong>the</strong> same row with<br />

same letter have no difference (~0.05).<br />

** . No difference (~0.05) on fat content between fresh and<br />

frozen-thawed shrimp during whole refrigerated storage.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!