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.
Eser Adı (dc.title) | Proximate composition, color and nutritional profile of raw and cooked goose meat with different methods |
Yazar (dc.contributor.author) | Tuğba KILIÇ |
Yayın Yılı (dc.date.issued) | 2015 |
Kurum Dışı Yazarlar (dc.contributor.other) | Fatih ÖZ |
Yayıncı (dc.publisher) | Wiley Periodicals Inc |
Tür (dc.type) | Özgün Makale |
Özet (dc.description.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. |
Kayıt Giriş Tarihi (dc.date.accessioned) | 2024-05-21 |
Açık Erişim Tarihi (dc.date.available) | 2024-05-21 |
Yayın Dili (dc.language.iso) | TR |
Konu Başlıkları (dc.subject) | Gıda |
Atıf için Künye (dc.identifier.citation) | F. ÖZ And T. CELIK, "Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods," Journal of Food Processing and Preservation , vol.39, no.6, pp.2442-2454, 2015 |
ISSN (dc.identifier.issn) | 1745-4549 |
ISSN (dc.identifier.issn) | 0145-8892 |
Dergi (dc.relation.journal) | Journal of Food Processing and Preservation |
Dergi Sayısı (dc.identifier.issue) | 6 |
Dergi Cilt (dc.identifier.volume) | 39 |
Tek Biçim Adres (dc.identifier.uri) | https://hdl.handle.net/20.500.11784/2337 |
DOI Numarası (dc.identifier.doi) | 10.1111/jfpp.12494 |
İndex Türü (dc.source.platform) | Wos |