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

Abstract

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.

Novel Insights into the Differences in Nutrition Value, Gene Regulation and Network Organization between Muscles from Pasture-Fed and Barn-Fed Goats

“…The fat was then saponified and the fatty acid was methylated; the fatty acid was finally determined by gas chromatography (Shimadzu, GC-2010, Kyoto, Japan). The calculation of Health Lipid Indices refers to the previous studies [24]: NVI (Nutritive Value Index); AI (Atherogenic Index); TI (Thrombogenic Index); OFA (undesirable fatty acids); DFA (dietary fatty acids). Serum biochemical indexes were measured by the automatic animal biochemical analyzer (URIT, U-8020, Guilin, China).…”

Temperature effects on the nutritional quality in Pacific oysters (Crassostrea gigas) during ultraviolet depuration

“…The PUFA/SFA ratio is a relevant nutritional indicator used to judge the meat nutritional value and the healthiness of meat fat for human consumption, and a higher ratio in the human diet can prevent the development of cardiovascular disease and some other diseases, including cancer, [29][30][31] and there was a significant effect of different depuration temperatures on the ratio (P < 0.05). It could be observed from Table 2 that PUFA/SFA was lowest at 25 °C, except at 48 h, indicating that the amount of unsaturated fatty acids may decrease at higher temperatures, leading to a decline in the edible quality of C. gigas.…”

Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage

“…From a nutritional point of view, goose meat is rich in protein; its protein content is as high as 22.3%. It contains all the essential amino acids that needed for human body [ 2 ]. The fat content of goose meat is 3–4% and it is mainly composed by unsaturated fatty acid, in which the linolenic acid shows higher content when compared with other meat varieties [ 3 , 4 ].…”