Possibility of using salmon cannery waste 

 for preparation of hydrolysates 



Suitability of Proteins in Salmon Canr'.ery Waste 



Proteins suitable for the preparation of hydrolysates are present 

 in the fleshy portions of the head, collar, and tail sections and possibly 

 in t:ie roe. Fish flesh proteins have been reported by many investigators 

 to be of high biological value, so that hydrolysates prepared from them 

 should be well balanced nutritionally. Proteins present in the salmon 

 liver and in the digestive tract might also be v^iluable for the preparation 

 of hydrolysates bit the necessity for careful sorting would present a diffi- 

 cult problem. 



Percent Composition of Salmon Cannery Waste 



The composition of salmon Crinnery waste in regi rd to proteins for the 

 subsequent manufacture of hydrolysates has been discus ed in detail under 

 the section on proteins. Average values for the percent protein and for 

 the percent of the part, organ or gland, in the saL'non canner\- waste can 

 be found by referring to Tables 1 and 2. 



Sorting Problems 



In preparing protein hydrolysates for medicinal use from saLmon cannery 

 waste, it is believed that it v^ould be necessary to sort out the tissue 

 desired and to p'trtialiy purify the protein. It would be necessarj- to use 

 material which had not undergone decomposition and the fat content would 

 need to be reduced to a minimujn. As described in a prex-ious paragraph, 

 mechanical sorting could in all probability be arranged to separate the 

 large parts ^nd organs. Hydrolysates for uses other than medicinal such 

 as for microbiological media or animal feeding could most probably be n-ade 

 from the waste without the need for much sorting. 



Manufacturing^ Difficult i 



es 



In addition to the mrinufactaring difficulties due to locr.tion of the 

 raw material discussed in the preceding section under proteins, some 

 problems concerned with the nature of the material itself would be encoun- 

 tered. 



In the preparation of oral hydrolysates, odor and flavor are impor- 

 tant factors to be considered. Protein hydrolysates, in general, possess 

 a disagreeable taste and it is possible th::t use of salmon c.^nnory waste 

 for manufacture of oral hydrolysates might be considered undesirable due 

 to its fishy odor and taste. This same objection, of course, would not be 

 manifested in a hydrolysate intended for parenterril administration. 



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