Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods

Abstract

Proximate composition, color and nutritional profile of raw and cooked goose breast and leg meats were investigated. Water, pH, L* value, total saturated fatty acid (SFA), total polyunsaturated fatty acid (PUFA), Ca, K, Mg, P and Zn contents of leg meat were higher than those of breast meat, while protein, fat, a* value, b* value, total monounsaturated fatty acid (MUFA), Na and Fe contents of breast meat were higher than those of leg meat. pH of breast meat increased with cooking, whereas pH of leg meat decreased. L* and a* values of the samples decreased with cooking, while b* values increased. Cooking caused a decrease in total MUFA content of breast meat, whereas total PUFA content increased. On the other hand, total SFA content of leg meat decreased with cooking, while total MUFA content increased. Cooking caused an increase Ca, Mg, P, Fe and Zn contents of breast meat, while only Fe content of cooked leg meat increased. PRACTICAL APPLICATIONSThere is limited information about goose meat in the literature. In addition, to the best of our knowledge, there are no reports on some quality properties of goose meat including fatty acid composition and mineral content and the effect of different cooking methods on them. Therefore, in the present study, we aim to explore some chemical composition (water, crude protein and crude fat), physicochemical properties (pH and color), fatty acid composition and mineral contents of raw and cooked goose meat with different cooking methods.

The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines

“…However, water is not the only compound lost during the cooking process. There are various components such as myofibrillar and sarcoplasmic proteins, collagen, lipids, salt, polyphosphates and flavour compounds that are also lost together with the water (Oz & Celik, 2015). In the present study, as a result of grilling at different temperatures, cooking losses of the meatballs varied between 40.75 and 49.09% (Table 1).…”

“…It was previously declared that the increase in pH values by cooking could be attributed to the cleavage of bonds involving imidazole, sulfhydryl and hydroxyl groups (Oz & Celik, 2015). While it was observed that CLA concentrations and temperature had a very significant effect (p < 0.01) on the pH values of the samples, the interaction between concentration and temperature had no significant effect (p > 0.05) on pH values.…”

Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

“…In a previous study on chicken meat, it was seen that L * and a * values were decreased, and b * values were increased. A dry heat method such as grilling results in dark colour with a decrease in L * value (Oz & Celik, ). The infrared grilled lamb patties also showed the same decline, which was lesser than for charcoal grilling.…”

The effects of different cooking methods on the formation of heterocyclic aromatic amines in turkey meat

“…Liao, Wang, Xu, and Zhou () reported that the 74.42% water content of raw chicken breast decreased in cooked samples to 53.77 to 69.52% and 76.50% water content of raw duck breast decreased to 52.66 to 69.44% following the cooking process. Oz and Çelik () reported that water contents in raw breast and raw leg meat were 66.38% and 72.43% and after cooking process these values varied between 53.87 to 62.92% and 51.38 to 64.17%, respectively for the corresponding cooked samples depending on cooking methods.…”

“…Liao, Wang, Xu, and Zhou (2010) reported that the 74.42% water content of raw chicken breast decreased in cooked samples to 53.77 to 69.52% and 76.50% water content of raw duck breast decreased to 52.66 to 69.44% following the cooking process. Oz and Çelik (2015) reported that water contents in raw breast and raw leg n is the number of samples analyzed. The pH value of the leg meat was found to be higher than that of the breast meat.…”