LIPID AND PIGMENT EXTRACTION FROM MECHANICALLY SEPARATED SEAL MEAT

Mechanically separated seal meat (MSSM) was washed 3 x with water. Total hemoprotein pigment content of MSSM was reduced by 49.5% after the first washing, 65.1% after the second, and 67.5% after the third. Hunter L value (lightness) was increased from 14.8 to 32.4 after three washings. Hunter L values correlated (r = -0.990) well with total hemoprotein content of the meat. The total lipid content of the meat was also reduced by 30.7 to 57.5%, depending on the original fat content of the sample after washings. The yield of meat protein after the second washing was increased from 32% to 70.5% when a centrifugation instead of filtration method was employed.