study. Nutritional evaluation of protein meals prepared from 

 salmon eggs by several different types of processes would provide 

 interesting and valuable information. It is also possible that 

 salmon egg protein may possess special properties found to be desir- 

 able in certain industrial applications such as the sizing of paper, 

 manufacture of plastics, etc. 



The salmon egg fat fractions either combined or separated into 

 glyceride and phospholipide portions seem to be worthy of commercial 

 exploitation. For example, because of the highly unsaturated nature 

 of salmon egg oil (iodine number of about 200), it is believed that 

 either directly or after slight modification, it would be suitable 

 for incorporation into quick drying paints and varnishes. The exist- 

 ing prices for oil, both edible and non-edible, and for commercial 

 lecithin makes the recovery of these two materials from salmon eggs 

 a promising possibility. With the fat ccmtent of saljnon eggs rang- 

 ing from 11 to 14 percait on the raw material basis and the lecithin 

 comprising about one-third of the total fat, the possibility of re- 

 covering these materials along with a high qtxality protein, seems to 

 warrant further Investigation on a pilot plant scale in order to dev- 

 elop cost data upon which a profitable commercial operation might be 

 built . 



Literature Cited 



1. ANNO, KMIKO 



1940. Investigations of the lipides of salmon eggs. I. The 

 acetone soluble fraction. J.A.gr. Ch era. So c. Japan 16.181. 



2. DREKTER, ISAAC J. and CCNRi\D, LESTER I. 



1942. Recovery of desired products from wool greases. U.S. 

 2,302,679 (Nov. 24,1942) (to American Cholesterol 

 Products, Inc.) 



?. COOK, J.H. and MEHLINBACHER, V.C. 



1946. Determination of egg yolk in egg white. 

 Ind.Eng.Chem.; Anal.Ed.l8, 785-88. 



4. GOSS, W.H. 



1947. Edible oil industry in Germany. Part. I. 

 Food Industries 12, No. 2, 108-111. 



5. HALPERN, GEORGE R. 



1945. Extraction of phospholipides in salmon roe.lSTature 1^,110. 



6. HUGOUNE^iG, C. 



1906. An albumin extracted from fish eggs. Comparison with 

 vitellin from hens' eggs. Coinp. rend. 143 . 693-4. 



78 



