魚體の各部に含有する油脂の性状に就て(第四報)

概要

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The fats obtained by boiling from the orbit, the head and the whole trunk muscle of red salmon, Oncorhynchus nerka (WALB.), and pink salmon, Oncorhynchus gorbuscha (WALB.), caught at south Kishika of Kamchatka, and from the muscle and the viscera of domestic carp, Cyprinus carpio (LINN), were examined. The results as given in Table 1 for salmon oils and in Table 2 for carp oils show that there are few differences among the various bodily parts in this respect. The fatty acids separated by TWITCHELL method from visceral oil of carp have higher iodine value and are richer in liquid constituents than those from muscular oil (Tables 3 to 5).