Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates
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 a...
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ftmdpi:oai:mdpi.com:/1660-3397/20/3/204/ 2023-08-20T04:07:03+02:00 Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates Yi Zhang Lea Spitzer Xin Rui Susana C. M. Fernandes Romy Vaugeois Benjamin K. Simpson agris 2022-03-10 application/pdf https://doi.org/10.3390/md20030204 EN eng Multidisciplinary Digital Publishing Institute https://dx.doi.org/10.3390/md20030204 https://creativecommons.org/licenses/by/4.0/ Marine Drugs; Volume 20; Issue 3; Pages: 204 seal meat harp seal hydrolysates digestion bioprocessing Text 2022 ftmdpi https://doi.org/10.3390/md20030204 2023-08-01T04:25:29Z 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. Text Harp Seal MDPI Open Access Publishing Marine Drugs 20 3 204 |
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seal meat harp seal hydrolysates digestion bioprocessing |
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seal meat harp seal hydrolysates digestion bioprocessing Yi Zhang Lea Spitzer Xin Rui Susana C. M. Fernandes Romy Vaugeois Benjamin K. Simpson Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates |
topic_facet |
seal meat harp seal hydrolysates digestion bioprocessing |
description |
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. |
format |
Text |
author |
Yi Zhang Lea Spitzer Xin Rui Susana C. M. Fernandes Romy Vaugeois Benjamin K. Simpson |
author_facet |
Yi Zhang Lea Spitzer Xin Rui Susana C. M. Fernandes Romy Vaugeois Benjamin K. Simpson |
author_sort |
Yi Zhang |
title |
Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates |
title_short |
Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates |
title_full |
Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates |
title_fullStr |
Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates |
title_full_unstemmed |
Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates |
title_sort |
evaluation of the preservation and digestion of seal meat processed with heating and antioxidant seal meat hydrolysates |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2022 |
url |
https://doi.org/10.3390/md20030204 |
op_coverage |
agris |
genre |
Harp Seal |
genre_facet |
Harp Seal |
op_source |
Marine Drugs; Volume 20; Issue 3; Pages: 204 |
op_relation |
https://dx.doi.org/10.3390/md20030204 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/md20030204 |
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Marine Drugs |
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20 |
container_issue |
3 |
container_start_page |
204 |
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1774718461878992896 |