Abstract
The study was conducted to determine the effect of various cooking methods - grilling, deep frying, pan frying and roasting on quality attributes of Muscovy drake meat. A total of one hundred and eighty (180) Muscovy drakes fillets weighing between 118-130 g were used in a completely randomized design. Cooked samples were analyzed for proximate composition and physical characteristics. Organoleptic characteristics were evaluated using a nine-point hedonic scale. Deep fried meat samples had the highest (P<0.05) cooking loss (52.37%), while pan and deep fried meat samples had the highest shear force values of 4.10 and 3.91 kg/cm3, respectively in comparison to values of 2.68 and 2.64 kg/cm3 for roasted and grilled samples. The water holding capacity (WHC) of the meat was not affected significantly (P>0.05). The moisture content varied from 71.64% in the raw meat to 35.57% in deep fried fillets. Protein and ash content increased across the treatments after cooking. Pan fried (13.95%) and roasted duck fillets (13.92%) had higher fat than the raw sample (12.92%). Except for colour, other organoleptic parameters were not affected significantly. The use of deep frying method should be minimized since it resulted into meat with the least nutrient composition. Key words: Muscovy drake, cooking method, organoleptic characteristics, physical attribute.
Highlights
INTRODUCTIONDuck meat has been reported to be uniquely tasty and nutritious (Omojola, 2007)
Over the years, duck meat has been reported to be uniquely tasty and nutritious (Omojola, 2007)
In North America, parts of Europe, Australia and in many areas of the world roasted duck meat are a popular item in the menus of restaurants
Summary
Duck meat has been reported to be uniquely tasty and nutritious (Omojola, 2007). The heating profile affects the sequence and extent of meat protein denaturation in the cooking process and, the physical and sensory properties of the final product (Riva and Schiraldi, 1994). This can lead to undesirable modifications, such as a decrease in the nutritional value, mainly due to vitamin and mineral losses, and changes in the fatty acid composition associated with lipid oxidation (RodriguezEstrada et al, 1997). The objective of the present work, was to determine the influence of commonly used cooking methods of - grilling, deep frying, pan frying and roasting on nutritional value and eating qualities of Muscovy drake meat. Once fillets reached the desired internal temperature endpoint, they were cooled to room temperature for a minimum of two hours at which time an average of six 1.0 cm diameter cores were removed for shear force (tenderness) measurement using a Warner- Bratzler attachment to an Instron Universal Testing Machine
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