Flavor and Chemistry of Uncured and Cured Meat of Harp Seal (Phoca Groenlendica)

Abstract

Seal meat is an excellent source of high quality protein for human consumption. Its intramuscular lipids are also composed of high proportions of omega-3 polyunsaturated fatty acids. In this study, the flavor volatiles of uncured and nitrite-cured seal meat were isolated by a continuous steam distillation extraction (SDE) technique. Aroma concentrates were prepared using a Likens-Nickerson extraction procedure and subjected to GC-MS analysis. Samples were cured with 50, 150 and 500 ppm sodium nitrite in the presence of 550 ppm sodium ascorbate and 1.5% sodium chloride. The uncured sample gave rise to 86 components while samples cured with 50, ISO and 500 ppm sodium nitrite contained 72, 45 and 27 components, respectively. The volatile components were composed of aldehydes, ketones, alcohols, hydrocarbons and miscellaneous compounds. The major contributors to seal meat flavor were (E,Z)-2,6nonadienal and its breakdown product (Z)-4-heptenal, both of which are degradation products of omega-3 polyunsaturated fatty acids; 2-octenal, a breakdown product of omega-6 fatty acids was also present. Benzaldehyde was another important volatile present in both cured and uncured seal meat.