Titre du document / Document title

Nutritional composition of blubber and meat of hooded seal (Cystophora cristata) and harp seal (Phagophilus groenfandicus) from Greenland

Auteur(s) / Author(s)

BRUNBORG Linn Anne ⁽¹⁾ ; JULSHAMN Kare ⁽¹⁾ ; NORTVEDT Ragnar ^{(1 2)} ; FRØYLAND Livar ⁽¹⁾ ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

⁽¹⁾ National Institute of Nutrition and Seafood Research (NIFES), P.O. Box 2029 Nordnes, 5817 Bergen, NORVEGE
⁽²⁾ Section of Applied and Industrial Biology, Department of Biology, University of Bergen Thormehlensgate 55, 5020 Bergen, NORVEGE

Résumé / Abstract

Seal blubber and skin are widely used, but the utilisation of blubber and meat for human consumption is limited. The aim of this study was to evaluate the nutritional composition of seal blubber and meat. The fatty acid composition, selected minerals and trace-elements, vitamins, amino acids and proximal composition of blubber and meat from hooded seal (Cystophora cristata) and harp seal (Phagophilus groenlandicus) from the "West Ice" near Greenland were analysed. The results showed that seal blubber is an excellent source of long- and very long-chain (VLC) n - 3 polyunsaturated fatty acids (PUFAs), in addition to long- and VLC monounsaturated fatty acids (MUFAs). Eicosapentaenoic acid (EPA) content contributed to a clear separation between blubber and meat from the two species. The blubber of harp seal showed the highest EPA (9.2%), whereas the muscle of harp seal showed the lowest EPA (3%) content. Seal meat is lean with less than 2% total fat, mainly composed of MUFAs, long- and VLC n - 3 PUFAs. In addition, the meat contains a high amount of proteins with a well-balanced amino acid composition. The trace-element content of seal meat is very high, particularly iron (379 μg/g muscle in hooded seal) and zinc (30 μg/g muscle in harp seal), as also is the vitamin content, especially vitamins A, D₃ and B₁₂. The seals included in this study varied greatly in age and size, which in turn may be the principal reason for the great individual variation observed in nutritional composition. On average, however, consumption of only 40 g seal meat covers the recommended daily intakes of iron and vitamin B₁₂ for young women. In conclusion, as long as the products fulfil the amending legislations regarding contaminants, both seal blubber and meat, from the present species, represent high quality food regarding nutrients and bioactive components beneficial for human health.

Revue / Journal Title

Food chemistry    ISSN  0308-8146   CODEN FOCHDJ 

Source / Source

2006, vol. 96, n^o4, pp. 524-531 [8 page(s) (article)] (1 p.1/4)

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Kidlington, ROYAUME-UNI  (1976) (Revue)

Mots-clés anglais / English Keywords

Lipids

;

Meat product

;

Trace element

;

Inorganic element

;

Fatty acids

;

Nutrition

;

Human

;

Seal

;

Meat

;

Chemical composition

;

Mots-clés français / French Keywords

Lipide

;

Produit carné

;

Elément trace

;

Elément minéral

;

Acide gras

;

Nutrition

;

Homme

;

Joint étanchéité

;

Viande

;

Composition chimique

;

Mots-clés espagnols / Spanish Keywords

Lípido

;

Producto de carne

;

Elemento traza

;

Elemento inorgánico

;

Acido graso

;

Nutrición

;

Hombre

;

Soldadura estanqueidad

;

Carne

;

Composición química

;

Mots-clés d'auteur / Author Keywords

Hooded seal; Harp seal; Seal blubber; Seal meat; Human nutrition; n

;

3 Fatty acids; EPA; DPA; DHA; Minerals; Trace-elements; Essential amino acids

;

Localisation / Location

INIST-CNRS, Cote INIST : 17810, 35400013462289.0040