Effect of cooking methods on sensory and lipid quality of mallard duck meat

Krempa*, A.; Czerniejewska‐Surma, B.; Surma, O.; Plust, Dominika; Zapletal, P.

doi:10.1399/eps.2019.261

Cited by 3 publications

(7 citation statements)

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“…Söderquist et al [12] reported lower fat contents in farmed and wild mallards than in the present study (2.7-3.47% vs. 3.99%, respectively). The most similar fat content in the breast muscle of wild ducks to that of the present study was determined by Cobos et al [8] (3.99% vs. 3.39%, respectively) and Krempa et al [11] (3.99% vs. 3.69%, respectively). The observed differences in fat content can be attributed to age, diet, hunting season and habitat.…”

Section: Discussionsupporting

confidence: 87%

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Carcass Characteristics and Meat Quality of Wild-Living Mallard (Anas platyrhynchos L.) Originating from Croatia

Kelava Ugarković,

Bedeković,

Greiner

et al. 2024

Foods

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The aim of this study was to determine the effects of sex and hunting location on carcass characteristics and meat quality of wild-living mallard (Anas platyrhynchos) from Croatia. Twenty-eight mallards (14 ♂; 14 ♀) were hunted at two hunting locations (HL I = 8 ♂, 8 ♀; HL II = 6 ♂, 6 ♀) in the Croatian lowlands. The carcasses were eviscerated, dressed, and dissected, and the individual internal organs and carcass parts were weighed. The breast muscle (m. pectoralis major) was sampled and used to determine color, pH, drip loss, cooking loss, shear force, and proximate chemical and fatty acid composition. Sex and HL had a significant effect on the majority of carcass characteristics analyzed, but they had no effect on the physical meat parameters. The protein and ash content of mallard meat was significantly higher in HL II (23.16 %vs. 22.67%; 1.45% vs. 1.36%, respectively) and the moisture content in females (72.40% vs. 71.59%). HL had a significant effect on SFA (II 33.96% vs. I 29.91%), PUFA n-3 (II 3.55% vs. I 2.69%), PUFA/SFA and n-6/n-3 ratios, and all lipid indices. Females had a significantly higher C22:6n-3 content, a higher PI index and a lower n-6/n-3 ratio. The data presented in this study contribute to a better understanding of game-bird meat quality originating from different regions.

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Section: Discussionsupporting

confidence: 87%

“…In addition, sexual dimorphism makes it easy to distinguish males from females, and the effect of sex may be important for meat quality. To date, several studies have presented data on the meat quality of mallards [7][8][9][10][11] from different parts of the world.…”

Section: Introductionmentioning

confidence: 99%

Carcass Characteristics and Meat Quality of Wild-Living Mallard (Anas platyrhynchos L.) Originating from Croatia

Kelava Ugarković,

Bedeković,

Greiner

et al. 2024

Foods

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“…The effects of cooking on the meat fatty acid composition are controversial in the literature and vary among studies involving different animal species, meat cuts or products, techniques of heat treatment ( Dal Bosco et al., 2001 ; Scheeder et al., 2001 ; Badiani et al., 2002 , 2010 ; Maranesi et al., 2005 ; Nuernberg et al., 2006 ; Gerber et al., 2009 ; Janiszewski et al., 2016 ; Krempa et al., 2019 ). The fatty acid composition of lipids may change during meat cooking as a result of chemical reactions, such as oxidation, hydrolysis and polymerization.…”

Section: Discussionmentioning

confidence: 99%

“…In raw and cooked meat, they stated the same proportion of individual FAs and Ʃ SFA, Ʃ MUFA and Ʃ PUFA. Krempa et al. (2019) stated that the fatty acid profile in the examined mallard duck meat was dependent on the used heat treatment technique.…”

Section: Discussionmentioning

confidence: 99%

Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment

et al. 2021

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The effect of water bath cooking ( WBC ), oven convection roasting ( OCR ), grilling ( G ), pan-frying ( PF ) on the fatty acid profile and health lipid indices of goose meat was investigated in this study. The experimental material covered 80 breast muscles (40 with skin and subcutaneous fat and 40 without skin) cut from carcasses of 17-week-old “Polish oat geese”. The fatty acid profile of meat was determined by gas chromatography and health lipid indices were calculated. It was stated that the kind of heat treatment as well as the type of goose meat (muscles with and without skin) affected the fatty acid profile and health lipid indices. The sum of SFA was significantly higher in cooked samples for both kinds of meat than in raw ones. The cooked samples with skin had a lower increase in Ʃ SFA than the skinless meat. Boiling (meat without skin) and pan-frying (both kinds of meat) caused a slight decrease, while grilling and oven convection roasting (both kinds of meat) caused an increase of Ʃ MUFA in comparison to raw samples. Moreover, meat with skin is characterized by a higher value of Ʃ MUFA than meat without skin for all cooking methods. The Ʃ PUFA was lower in all cooked samples than in raw meat, wherein this decline was usually higher for skinned meat. The G meat was the lowest and PF the highest in Σ PUFA for both kinds of meat after heat treatment. The highest loss showed C20:4 n-6 in OCR samples and the lowest C18:2 n-6 in PF (both kinds of meat). Heat treatment caused an increase in the Σ PUFA n-6/n-3 ratio, wherein the lowest value was shown by the WBC samples without skin, and the highest by OCR with skin. Water bath cooking of meat was more beneficial for consumers in terms of AI, TI, Σ DFA/Σ OFA, Σ PUFA/Σ SFA, Σ UFA/Σ SFA indexes and Σ SFA, Σ OFA values than the remaining methods.

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“…At the same time, the addition of oregano to burgers as a natural antioxidant significantly reduced lipid oxidation and maintained the content of ω-6 PUFA [43]. Scientists [44] showed that the cooking method (boiling in water, roasting with fat and without fat) provided a significant influence on the composition of fatty acids in the ready-to-eat products from mallard duck meat. The most favorable ratio ω-6/ω-3 was found in oilfried products.…”

Section: Lipid Oxidationmentioning

confidence: 99%

The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products

Aslanova

Derevitskaya

Dydykin

et al. 2023

Teor. prakt. pererab. mâsa (Print)

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In this study the influence of heat treatment type on the change in the fatty acid composition, indices and parameters of fat oxidation, the level of heterocyclic amines formation in the chopped poultry ready-to-eat products enriched with ω‑3 fatty acids and an antioxidant complex were studied. The composition of ingredients and recipes of ready-to-eat products are developed with consideration of the medical and biological requirements for the diets of oncological patients. These ready-to-eat products feature some antioxidant substances in their composition that can bind free radicals, and provide for a reduction in the risk of carcinogens formation during the manufacturing process. The heat treatment was run in several ways, also called as modes — cooking in a microwave oven (MW), cooking in a convection oven in the “convection” mode with preliminary short-term roasting, steam cooking. For comparison, the conventional, i. e. not enriched food sample was used as a control one. The introduction of ω‑3 fatty acids into the food formulation made it possible to change the fatty acid composition towards increasing the proportion of polyunsaturated fatty acids (PUFAs). It was found that the profile of fatty acids was influenced by both the ingredients of the product and the type of its heat treatment. The joint use of a PUFA source and a complex of antioxidants made it possible to obtain a ready-to-eat product with a high level of ω‑3; and to ensure the ratio of ω‑6 group acids: ω‑3 ratio amounts to 1–2:1. Heat treatment of enriched semi-finished products by microwave cooking and by steam cooking showed a lesser effect on the change in the content and composition of polyunsaturated fatty acids — the loss of fatty acids was 1.2% and 2.8%, respectively, while in the “convection” cooking mode with preliminary roasting this loss was equal to 3.5%. It was found that the antioxidant complex in the composition of the food product and gentle heat treatment methods cause less lipid peroxidation and the formation of carcinogenic heterocyclic aromatic amines (HAA) during the food manufacturing process.

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Effect of cooking methods on sensory and lipid quality of mallard duck meat

Cited by 3 publications

References 0 publications

Carcass Characteristics and Meat Quality of Wild-Living Mallard (Anas platyrhynchos L.) Originating from Croatia

Carcass Characteristics and Meat Quality of Wild-Living Mallard (Anas platyrhynchos L.) Originating from Croatia

Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment

The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products

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