Variability in nutritional value of traditional goose meat product

摘要

The aim of this paper was to determine the composition of fatty acids, contents of cholesterol, vitamin E and mineral composition of a goose breast product. The study was carried out on 21 samples of Polish traditional dry cured product made from meat of White Koluda goose originating from three different regions/producers. The sensory quality and chemical composition (fatty acids, cholesterol, vitamin E and mineral composition) were determined. In the tested goose breast samples palmitic acid (C16:0), oleic acid (C18:1 cis-9) and linolenic acid n-6 C18:2 (all-cis-9-12) were the most abundant among saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), respectively. All goose breast samples were characterised by a high ratio of n-6-3 acids (from 16.1 to 21.4). Statistically significant differences (p≤0.05) in fat contents were observed between the studied groups. Total cholesterol content in the tested samples of cold meats was significantly different (p ≤ 0.05) and ranged between 53.0 mg/100g (Producer 1) and 63.0 mg/100g (Producer 2). Αlpha-tocopherol was the only vitamin E homologue detected in the breast meat at amounts ranging between 3.0 and 3.4 μg/g per sample and it did not depend on the producer (p ≤ 0.05). In terms of the mineral composition of the studied product phosphorus was the most abundant mineral (175.0-237.8 mg/100g) followed by magnesium (15-18.8 mg/100g), calcium (6.25-7.9 mg/100g), iron (2.3-2.8 mg/100g) and zinc (0.9-1.2 mg/100g). Significant differences between producers were also indicated for P and Mg levels. This study showed significant variability of fat composition, cholesterol level and sensory quality, which could be related to different regions/ producers. The results also indicated that this traditional product could be a good source of vitamin E (α-tocopherol).