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

Journal of Food Processing and PreservationVolume 39, Issue 6 p. 2442-2454 Original Article Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods F. Oz, Corresponding Author F. Oz Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, 25240 TurkeyCorresponding author. TEL: +90-442-2312644; FAX: +90-442-2315878; EMAIL: [email protected]Search for more papers by this authorT. Celik, T. Celik Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, 25240 TurkeySearch for more papers by this author F. Oz, Corresponding Author F. Oz Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, 25240 TurkeyCorresponding author. TEL: +90-442-2312644; FAX: +90-442-2315878; EMAIL: [email protected]Search for more papers by this authorT. Celik, T. Celik Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, 25240 TurkeySearch for more papers by this author First published: 21 April 2015 https://doi.org/10.1111/jfpp.12494Citations: 37Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat 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 Applications There 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. References Aberle, E.D., Forrest, J.C., Gerrard, D.E., Mills, E.W., Hedrick, H.B., Judge, M.D. and Merkel, R.A. 2001. Structure and composition of animal tissues. Princ. Meat Sci. 9–45. Aksu, M.I. and Kaya, M. 2010. Poultry meat and products. The quality controls of meat and meat products (In Turkish). Anadolu University, web-ofset, pp 78–105, Eskişehir, Turkey. Anonymous. 2013a. Nutrition. http://www.geese.cc/pages/nutrition.html (accessed January 09, 2013). Anonymous. 2013b. 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