Nutrient composition and influence of cooking methods on organoleptic properties of Muscovy duck meat
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Abstract
This study was conducted to determine the proximate and mineral contents of intensively raised Muscovy ducks as well as the influence of cooking methods (boiling, microwaving and oven-drying) on the organoleptic properties of duck meat. Sixty adult ducks aged 18 months (30 males and 30
females were used for the study. Raw meat samples from thigh and breast muscles were analyzed for proximate and mineral composition. Sensory properties such as flavour, colour, tenderness, juiciness, number of chews and remains after chewing were also determined. Data collected were
subjected to analysis of variance. Results showed that crude protein (83.57%), nitrogen-free extract (10.27%) and moisture content (67.21%) in the breast muscle of drake were significantly higher than that of thigh muscle. Fat content was however, highest in the thigh muscles of female ducks. Analysis of mineral content revealed that breast muscles had the highest levels of calcium, magnesium and potassium, while sodium, zinc and iron were higher in the thigh muscles of female ducks and male breast muscles, respectively. Except for colour and number of chews in drake muscles, cooking methods significantly affected all other sensory properties (flavour, tenderness, juiciness, remains after chewing) of the meat. Muscovy ducks’ high proximate and mineral contents, and sensory evaluation values indicated overall acceptability by the panelists for boiling and oven-drying methods. Based on these findings, it is recommended that breast meat of male ducks can serve as a veritable source of protein and minerals in human diet; boiling and oven-drying as alternative cooking methods of Muscovy duck meat.
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