LOW-CHOLESTEROL SHRIMP AND METHOD OF OBTAINING SAME

摘要

The invention relates to shrimp having a low cholesterol content compared to existing shrimp which contain an excessive level of cholesterol for current food consumption habits. The invention also relates to the method of obtaining said shrimp consisting in dehydrating the shrimp and placing said shrimp in a supercritical extraction device in order to reduce the cholesterol content thereof to the level required in order for same to be considered as food with reduced and low cholesterol in accordance with the nutritional content guidelines set by the US Food and Drug Administration. According to the invention, the shrimp is subsequently rehydrated and cooked. The characteristic high protein content and low fat content of the shrimp remain the same. The shrimp thus obtained is characterised in that it offers the advantage of containing less cholesterol and in that the sensory attributes thereof are acceptable to the consumer.