Constituent fatty acids of salmon egg fat

• Published in: Journal of the American Oil Chemists' Society
• Main Author: Kyte, R. M.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 1956
• Subjects: Lundberg; Pink salmon
• Online Access: http://dx.doi.org/10.1007/bf02638199; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1007%2FBF02638199; https://onlinelibrary.wiley.com/doi/full/10.1007/BF02638199

Summary and Conclusions 1. The constituent fatty acids determined by the Hilditch method in the fat from the sample of pink salmon eggs are reported. Forty‐five per cent of the fatty acids were 20 and 22 carbon atoms long, with an average unsaturation of 7.3 hydrogen atoms for the C 20 acids and 11.8 hydrogen atoms for the C 22 acids. 2. The Hammond and Lundberg correlation of refractive index, carbon chain length, and unsaturation was used to measure the alteration that occurred in the fatty acid esters of salmon egg fat during the vacuum distillation step of the Hilditch method of analysis. The alteration by heat of the unsaturate fraction in the vacuum distillation was significant even in the first overhead subfractions. Analysis by the Hilditch method resulted in low values for unsaturation and chain length of the constituent fatty acids in the unsaturated fat.