Table 3. — Amino Acid Values of the Protein from the 

 Edible Portions of Various Species of Salmon 



Pottinger and Baldwin concluded that the distribution of amino acids 

 in fish flesh was similar to that in other high quality proteins such as 

 beef, egg albumin, and casein. 



Sorting Probloiis 



It is possible that very little, if any, sorting would be required 

 in order to isolate amino acids frcm salmon cannery waste. Since the 

 protein must be hydrolyzed before the amino acids can be extracted, it 

 might be possible to digest the entire salmon cannery waste at a suit- 

 able tanperature so that the enzymatic activity of the salmon digestive 

 tract could be utilized in solubilizing the proteins. However, in case 

 it was desired to exploit a rich source of an amino acid such as the salmon 

 roe or milt, then it might be more efficient to separate these organs 

 from the remaining waste. In general, it should be emphasized that, al- 

 though it mi^ht be considered uneconomical to sort the salmon cannery 

 waste for the recovery of only one part or one substance, a combined 

 operation designed to recover a number of materials for subsequent use 

 would reduce the sorting charge against any one item to a relatively low 

 figure. 



Manufacturing Difficulties 



The difficulties to be encountered in extracting and isolating amino 

 acids from salmon cannery waste can only be speculated upon at this time. 

 It is commonly known that a sizeable production of natural-occurring amino 

 acids is at the present time being prepared from other fish wastes. It 

 seems entirely possible that the commercial methods of extraction and 

 isolation now being used with other protein sources could be readily 

 adapted to the processing of salmon cannery waste proteins. Of course, 

 considerable technic?l "know-how" must be available in order to set up 



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