Version 1
: Received: 10 January 2024 / Approved: 10 January 2024 / Online: 10 January 2024 (14:54:17 CET)
How to cite:
Goluch, Z.; Bąkowska, M.; Haraf, G.; Pilarczyk, B. Impact of Various Types of Heat Processing on the Selenium Content of Goose Breast Meat. Preprints2024, 2024010844. https://doi.org/10.20944/preprints202401.0844.v1
Goluch, Z.; Bąkowska, M.; Haraf, G.; Pilarczyk, B. Impact of Various Types of Heat Processing on the Selenium Content of Goose Breast Meat. Preprints 2024, 2024010844. https://doi.org/10.20944/preprints202401.0844.v1
Goluch, Z.; Bąkowska, M.; Haraf, G.; Pilarczyk, B. Impact of Various Types of Heat Processing on the Selenium Content of Goose Breast Meat. Preprints2024, 2024010844. https://doi.org/10.20944/preprints202401.0844.v1
APA Style
Goluch, Z., Bąkowska, M., Haraf, G., & Pilarczyk, B. (2024). Impact of Various Types of Heat Processing on the Selenium Content of Goose Breast Meat. Preprints. https://doi.org/10.20944/preprints202401.0844.v1
Chicago/Turabian Style
Goluch, Z., Gabriela Haraf and Bogumiła Pilarczyk. 2024 "Impact of Various Types of Heat Processing on the Selenium Content of Goose Breast Meat" Preprints. https://doi.org/10.20944/preprints202401.0844.v1
Abstract
The purpose of this study was to 1) examine the impact of various types of heat processing used by consumers (water bath cooking WBC, oven convection roasting OCR, grilling G, pan frying PF) on the selenium content and its retention in goose breast meat (with and without skin); 2) Estimation of coverage of this element's daily requirement in adults after consuming 100 g of goose breast meat. The material used in the study comprised 36 breast muscles cut from carcasses of 17-week-old White Koluda geese. The moisture, ash, and selenium were determined in both raw and thermally processed muscles. It has been concluded that various methods of heat processing significantly impact cooking loss, moisture, ash and selenium content of meat. The heat processing increased the selenium content of the muscle regardless of the presence of skin, which affects the possibility of covering adults' Nutrient Reference Values-Requirements (NRV-R) for this element in the range of 33.3-44.8%. Goose breast meat can be a valuable component of a diversified diet. It provides many nutrients. It is also a safe source of selenium. It is unlikely that adult consumers, even those who eat goose regularly, will exceed this element's upper tolerable intake level.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
