Cargando…

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

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...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wereńska, M., Haraf, G., Wołoszyn, J., Goluch, Z., Okruszek, A., Teleszko, M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	PROCESSING AND PRODUCT
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8255233/ https://www.ncbi.nlm.nih.gov/pubmed/34198099 http://dx.doi.org/10.1016/j.psj.2021.101237

Ejemplares similares

The selected goose meat quality traits in relation to various types of heat treatment
por: Wołoszyn, J., et al.
Publicado: (2020)

Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties
por: Wołoszyn, Janina, et al.
Publicado: (2019)

Impact of various types of heat processing on the energy and nutritional values of goose breast meat
por: Goluch, Zuzanna, et al.
Publicado: (2021)

Impact of frozen storage on oxidation changes of some components in goose meat
por: Wereńska, M., et al.
Publicado: (2021)

The protein and fat quality of thigh muscles from Polish goose varieties
por: Haraf, Gabriela, et al.
Publicado: (2021)

The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices
por: Wereńska, Monika, et al.
Publicado: (2022)

Technological properties, chemical composition, texture profile, and sensory evaluation of goose muscles from Polish native breeds
por: Haraf, Gabriela, et al.
Publicado: (2022)

Impact of frozen storage on fatty acid profile in goose meat
por: Wereńska, M., et al.
Publicado: (2022)

Impact of frozen storage on some functional properties and sensory evaluation of goose meat
por: Wereńska, M., et al.
Publicado: (2023)

Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat
por: Wereńska, M.
Publicado: (2023)

The Energy and Nutritional Value of Meat of Broiler Chickens Fed with Various Addition of Wheat Germ Expeller
por: Goluch, Zuzanna, et al.
Publicado: (2023)

The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat
por: Wereńska, Monika, et al.
Publicado: (2022)

The effect of various protein sources in goose diets on meat quality, fatty acid composition, and cholesterol and collagen content in breast muscles
por: Biesek, Jakub, et al.
Publicado: (2020)

Research Note: Effect of packaging atmosphere on the fatty acid profile of intramuscular, subcutaneous fat, and odor of goose meat
por: Orkusz, Agnieszka, et al.
Publicado: (2019)

Comparison of the composition and sensory characteristics of goose fatty liver obtained by overfeeding and spontaneous fattening()
por: Fernandez, X, et al.
Publicado: (2019)

Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities
por: Xiong, Qiang, et al.
Publicado: (2020)

Microbiological properties and volatile compounds of salted-dried goose
por: Kaban, G., et al.
Publicado: (2020)

Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced
por: Toomer, Ondulla T., et al.
Publicado: (2020)

Postmortem role of calpain in Chinese and Wuzong goose muscles
por: Chang, Ya-Shiou, et al.
Publicado: (2019)

Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo
por: Villegas-Cayllahua, Erick Alonso, et al.
Publicado: (2023)

Assessment of meat quality attributes of four commercial broiler strains processed at various market weights
por: Mueller, A.J., et al.
Publicado: (2023)

Effects of stepwise chilling with calcium incubation on proteolysis and tenderization in postmortem goose muscle
por: Chang, Ya-Shiou
Publicado: (2023)

Effect of galactooligosaccharides delivered in ovo on meat quality traits of broiler chickens exposed to heat stress
por: Tavaniello, S., et al.
Publicado: (2019)

Performance and meat quality traits of slow-growing chickens stimulated in ovo with galactooligosaccharides and exposed to heat stress
por: Tavaniello, S., et al.
Publicado: (2022)

Goose Meat as a Source of Dietary Manganese—A Systematic Review
por: Goluch, Zuzanna, et al.
Publicado: (2023)

Meat quality and Raman spectroscopic characterization of Korat hybrid chicken obtained from various rearing periods
por: Katemala, Sasikan, et al.
Publicado: (2020)

Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains
por: Cartoni Mancinelli, A., et al.
Publicado: (2020)

Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens
por: Katemala, Sasikan, et al.
Publicado: (2023)

Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming
por: Jantaranikorn, Matthanee, et al.
Publicado: (2022)

Independent and combined effects of Satureja khuzistanica essential oils and dietary acetic acid on fatty acid profile in thigh meat in male broiler chicken
por: Omidi, Mohsen, et al.
Publicado: (2020)

Partial replacement of soybean meal with Chlorella vulgaris in broiler diets influences performance and improves breast meat quality and fatty acid composition
por: Boskovic Cabrol, Marija, et al.
Publicado: (2022)

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat
por: Park, C.H., et al.
Publicado: (2020)

Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality
por: Tasoniero, Giulia, et al.
Publicado: (2020)

Physicochemical characteristics of meat from capons derived from the crossing of conserved breed hens and meat roosters
por: Calik, J., et al.
Publicado: (2023)

The composition of the lipid, protein and mineral fractions of quail breast meat obtained from wild and farmed specimens of Common quail (Coturnix coturnix) and farmed Japanese quail (Coturnix japonica domestica)
por: Quaresma, M.A.G., et al.
Publicado: (2021)

Research Note: Comparison of histochemical characteristics, chicken meat quality, and heat shock protein expressions between PSE-like condition and white-stripping features of pectoralis major muscle
por: Lee, Boin, et al.
Publicado: (2021)

Texture and quality of chicken sausage formulated with woody breast meat
por: Rigdon, Macc, et al.
Publicado: (2020)

Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature
por: Sun, Xiao, et al.
Publicado: (2021)

Sensory characteristics and consumer preference for meat from guinea fowl fed hevea seed meal or cashew nut meal supplemented diets
por: Koné, G.A., et al.
Publicado: (2022)

Quality of turkeys breast meat affected by white striping myopathy
por: Carvalho, Larissa Tátero, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_i5r10fu3d7v5nouu5n3ud0rr78