Chlorine Incorporation in Shrimp

Chlorine incorporation into shrimp was determined following immersion in a 150 mg/L solution of HO 36 Cl. Approximately 2% of the 36 Cl in the original immersion solution was incorporated into the shrimp during the 30‐min immersion period; 75% of which was detected in the edible portion. Approximately 3% of the chlorine associated with the edible portion was detected in the CHCl 3 :CH 3 OH soluble fraction. Data indicated that chlorine incorporation in lipids is directly related to the degree of unsaturation. The trichloroacetic acid (TCA) precipitable protein fraction contained 22% of the 36 Cl associated with the edible portion. Seventy‐three percent of the chlorine associated with the edible shrimp tissue existed as 36 Cl − . Negligible amounts of chlorine were detected in the control fractions.