Nutritional and biological value for natural canned meat of bearded seal Erignathus barbatus

   Nutritional and biological value is investigated for frozen and canned meat of bearded seal. The two types of canned products contained 84–88 % meat with addition of vegetable oil, onions, and spices and were sterilized using standard modes ensured sterility and storage ability. Chemical composition was considered in detail for these canned products. The content of protein exceeded 20 %, with the summary content of essential amino acids 43 g/100 g of protein. The limiting amino acids were sulfur-containing ones, as usual for marine fish and fish products. Triacylglycerols dominated in the fat with the total amount of 86.7 %. The portion of monounsaturated fatty acids was 58,2 % of the total fatty acids. The PUFA content was 22.17 %, mainly omega-3 PUFAs (18.57 % or 1.42 g PUFA per 100 g of canned food), with the sum of EPA and DHA at least 1.0 g/100 g that corresponded to the recommended intake of essential fatty acids for adults. By the indices of lipid quality determined as the ratio of saturated and unsaturated fatty acids, these canned products are able to reduce the cholesterol level in blood and the rate of thrombus formation in blood vessels of human. Besides, the canned meat contains large amount of iron and selenium, so it can be recommended for reducing the deficiency of these elements.

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