Effect of Different Cooking Methods on Nutritional Quality, Nutrients Retention, and Lipid Oxidation of Quail Meat

The present study aimed to assess the effects of various cooking methods (frying with and without oil, microwave cooking, steaming, and roasting) on the proximate composition, fatty acid profile, and lipid oxidation of quail meat. The retention values of nutrients were also determined in order to identify the optimal cooking method. Cooking resulted in moisture loss, and the highest reduction was observed in the steaming and microwave methods. On the other hand, the most significant increase in the protein content was observed in microwave cooking, steaming, and frying with oil, while the highest level of total lipids was denoted in frying with oil. In terms of the fatty acid profile, C18:1 n-9 increased in all the cooking methods, while C18:2 n-6 only increased in frying with oil. In addition, C18:3 n-3 increased in frying with oil and decreased in microwave cooking and steaming. The fried samples absorbed the major fatty acids of the cooking oil. The total amount of saturated fatty acids increased in steaming and decreased in the other methods. The total amount of monounsaturated fatty acids increased in all the cooking methods, and the amount of polyunsaturated fatty acids (PUFAs) also increased in frying with oil, while it decreased in the other methods. The ratio of n-6/n-3 significantly reduced in frying with oil and roasting, and the residual level of PUFAs was higher in the frying methods and roasting compared to the other methods. Furthermore, the studied cooking methods increased lipid oxidation in the cooked samples compared to raw meat, and the highest level of lipid oxidation was reported in frying with oil. With regard to the retention values, frying without oil and roasting were considered the healthiest cooking methods. 

Keywords:

Quail , Fatty acid profile , Proximate composition , Retention value , Lipid oxidation