Omega-3 fatty acid composition and stability of seal lipids
1994
Shahidi, F. | Synowiecki, J. | Amarowicz, R. | Wanasundara, U.
Blubber and intramuscular lipids of seal meat contain a large proportion of highly unsaturated fatty acids (HUFA) of omega-3 type. The content of docosapentaenoic acid (EPA, 20:5), docosapentaenoic acid (DPA, 22:5) and docosahexaneoic acid (DHA, 22:6) in mechanically separated seal meat (MSSM) was 6.9, 5.6 and 10.1%, respectively. Corresponding values for seal blubber prepared by a low-temperature rendering process were approximately 6.5, 4.3 and 8.8%, respectively. While the content of polar lipids in seal blubber was 1.1%, its content in MSSM was 21.2%. The ratio of omega-3 to omega-6 fatty acids was approximately 9.8 for blubber and 7.4 for meat lipids. Prolonged heat processing of seal blubber brought about degradation and/or isomerization of the sensitive HUFA. However, seal blubber oil was more stable to oxidative changes than fish oil as evidenced by weight gain data, conjugated dien and peroxide values. Preservation of omega-3 fatty acids by other a low-temperature processing or controlled rendering may be required to prevent their quality deterioration and formation of undesirable flavors.
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