The {±iospholipide fraction after complete ranoval of solvent 

 appeared as a dark brovm greasy solid exhibiting many of the char- 

 acteristics common to commercial lecithin. 



The process of fat and phospholipide purification was appli- 

 ed to solvent extractives from the eggs of each species of salmon. 

 Yields of the separate fractions are given in Table 7. 



Table 7. — Phospholipide Content of Salmon Eggs 1/ 



Species Total Phospholipide ^ Phospholipide i^/Phospholipide ^ 



of Salmon Egg Fat 2/ In Egg in Egg In Fat 



Percent Percent Percent Percent 



Pink 35.0 13.6 11.7 33.4 



Red 43.0 12.3 11.1 25.8 



Chum 26.5 12.9 10.4 39.2 



Coho 38.0 15.3 12.4 32.6 



"ij An values are given on a moisture- free basis. 



2/ Ethyl ether soluble fat. 



^ Halpem (5) selective extraction method, 



y Phosphorous determination, A.O.A.C. V,page 21. 



^ Based on the phosphorous determination. 



A.S indicated in Table 7, the phospholipide fraction constitutes about 

 one-third of the total fat. It appears that recovery and partial puri- 

 fication of the lecithin fraction of the extracted fat would be rela- 

 tively simple. Commercial recovery of the lecithin fraction would ap- 

 pear to be warranted in any process where preparation of a purified 

 glyceride fraction of the fat was considered advantageous. 



Discussion and Summary 



The purpose of this investigation was to determine, if possible, 

 by laboratory experimentation the feasibility of utilizing the salmon 

 eggs from Alaskan salmon cannery waste for the production of cholester- 

 ol, protein and industrial fat. Some of the literature references used 

 in the pireliminary survey (7) held promise that the salmon roe would 

 be an especially valuable source of cholesterol. The reputedly high 

 values for cholesterol have not been confirmed by o^"* findings. As 

 mentioned previously, unless the salmon eggs can be economically pro- 

 cessed for recovery of a high grade protein, along with a high yield of 

 a good quality fat or oil, it appears to be unlikely that salmon eggs 

 could be profitably processed for only their cholesterol content. The 

 protein, fat, and lecithin fractions prepared by the solvent extrac- 

 tion process described in the present report appear to be of high qual- 

 ity. The protein material, judged on its appearance, odor, and pre- 

 liminary nutritional evaluation, would appear to be worthy of further 



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