Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates

• Published in: Marine Drugs
• Main Authors: Zhang, Yi, Spitzer, Lea, Rui, Xin, Fernandes, Susana C.M., Vaugeois, Romy, Simpson, Benjamin
• Other Authors: Institut des sciences analytiques et de physico-chimie pour l'environnement et les materiaux (IPREM), Université de Pau et des Pays de l'Adour (UPPA)-Institut de Chimie - CNRS Chimie (INC-CNRS)-Centre National de la Recherche Scientifique (CNRS), Nanjing Agricultural University (NAU), McGill University = Université McGill Montréal, Canada
• Format: Article in Journal/Newspaper
• Language: English
• Published: HAL CCSD 2022
• Subjects: harp seal; hydrolysates; digestion; bioprocessing; [CHIM.MATE]Chemical Sciences/Material chemistry; [CHIM.POLY]Chemical Sciences/Polymers; [CHIM.THEO]Chemical Sciences/Theoretical and/or physical chemistry; [CHIM.ANAL]Chemical Sciences/Analytical chemistry; Harp Seal
• Online Access: https://univ-pau.hal.science/hal-03640508; https://univ-pau.hal.science/hal-03640508/document; https://univ-pau.hal.science/hal-03640508/file/marinedrugs-20-00204-v2.pdf; https://doi.org/10.3390/md20030204

International audience Seal meat is of high nutritive value but is not highly exploited for human food due to ethical issues, undesirable flavors, and loss of nutrients during the processing/cooking step. In this work, commercially available processed seal meat was treated with its hydrolysates as preservatives with the aim of improving nutrient bioavailability. The contents of the nutrients were analyzed after digestion using a simulated dynamic digestion model, and the effects of different processing conditions, i.e., low-temperature processing and storage (25 °C) and high-temperature cooking (100 °C), of seal meat were investigated. Hydrolysates with antioxidant activity decreased the amounts of the less desirable Fe3+ ions in the seal meat digests. After treatment with hydrolysates at room temperature, a much higher total Fe content of 781.99 mg/kg was observed compared to other treatment conditions. The release of amino acids increased with temperature and was 520.54 mg/g for the hydrolysate-treated sample versus 413.12 mg/g for the control seal meat sample treated in buffer. Overall, this study provides useful data on the potential use of seal meat as a food product with high nutritive value and seal meat hydrolysates with antioxidant activity as preservatives to control oxidation in food