{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,27]],"date-time":"2025-11-27T16:16:59Z","timestamp":1764260219118,"version":"build-2065373602"},"reference-count":34,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,3,10]],"date-time":"2022-03-10T00:00:00Z","timestamp":1646870400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000038","name":"Natural Sciences and Engineering Research Council","doi-asserted-by":"publisher","award":["Engage program"],"award-info":[{"award-number":["Engage program"]}],"id":[{"id":"10.13039\/501100000038","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Marine Drugs"],"abstract":"<jats:p>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 \u00b0C) and high-temperature cooking (100 \u00b0C), 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.<\/jats:p>","DOI":"10.3390\/md20030204","type":"journal-article","created":{"date-parts":[[2022,3,10]],"date-time":"2022-03-10T20:19:10Z","timestamp":1646943550000},"page":"204","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates"],"prefix":"10.3390","volume":"20","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1780-0963","authenticated-orcid":false,"given":"Yi","family":"Zhang","sequence":"first","affiliation":[{"name":"Department of Food and Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada"},{"name":"E2S UPPA, CNRS, IPREM, Universit\u00e9 de Pau et des Pays de l\u2019Adour, 64000 Pau, France"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0530-1262","authenticated-orcid":false,"given":"Lea","family":"Spitzer","sequence":"additional","affiliation":[{"name":"E2S UPPA, CNRS, IPREM, Universit\u00e9 de Pau et des Pays de l\u2019Adour, 64000 Pau, France"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xin","family":"Rui","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Susana C. M.","family":"Fernandes","sequence":"additional","affiliation":[{"name":"E2S UPPA, CNRS, IPREM, Universit\u00e9 de Pau et des Pays de l\u2019Adour, 64000 Pau, France"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Romy","family":"Vaugeois","sequence":"additional","affiliation":[{"name":"Les Entreprises SeaDNA Canada Inc., Sainte-Brigitte-de-Laval, QC G0A 3K0, Canada"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Benjamin K.","family":"Simpson","sequence":"additional","affiliation":[{"name":"Department of Food and Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,3,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1080\/87559129609541082","article-title":"Seal meat: A unique source of muscle food for health and nutrition","volume":"12","author":"Shahidi","year":"1996","journal-title":"Food Rev. 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