Abstract
ABSTRACT Effects of washing on the amino acid composition and connective tissue content of mechanically separated seal meat (MSSM) was studied. Aqueous washing of MSSM resulted in a considerable decrease in histidine, and to a lesser extent, leucine, lysine, phenylalanine, taurine and valine content of the samples. However, the concentration of glycine, proline, hydroxyproline and hydroxylysine, and dominant components of connective tissues, was increased. Thus, the predicted PER values of washed meats decreased by up to 11.7%, and the content of connective tissues in the final product was increased by a factor of approximately four. The lipid and hemoprotein content of washed seal meat was decreased by 30% and 68%, respectively.
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