What the study found
Heat treatment changed the content and retention of selected B vitamins in goose breast meat, and no single cooking method produced the greatest retention for all individual vitamins.
Why the authors say this matters
The authors conclude that these findings may help consumers make informed dietary choices and may also help in developing nutrient composition tables, computer programs for nutritionists, food labeling, evaluation, and diet planning.
What the researchers tested
The study examined the effects of water bath cooking, convection oven roasting, grilling, and pan frying on selected B vitamins (B1, B2, B3, B5, B6, and B12) in goose breast muscle. It also assessed how a 100 g portion of goose meat, with and without skin, contributes to adult Nutrient Reference Values-Requirements for these vitamins.
What worked and what didn't
The material included 36 breast muscles from 17-week-old White Koluda® geese, and vitamin contents were measured using liquid chromatography. Skinless meat showed significantly lower thermal losses and had more niacin, nicotinamide, and vitamin B6, while meat with skin had more thiamine monophosphate, nicotinic acid, pyridoxal, pyridoxine, and vitamin B12.
Heat treatment significantly affected the total content of thiamine, riboflavin, nicotinic acid, vitamin B6, pyridoxal, pyridoxamine, and vitamin B12. Significant differences in retention were observed only for niacin, nicotinamide, vitamin B6, and pyridoxine. A 100 g portion covered the most of adult NRV-R for niacin on average (31.7%) and the least for thiamin (0.66%), regardless of skin or cooking method.
What to keep in mind
The abstract does not identify a single heat treatment that consistently gave the greatest retention of individual B vitamins. The summary also does not provide detailed numerical comparisons for each cooking method or vitamin beyond the values noted above.
Key points
- Four cooking methods were tested: water bath cooking, convection oven roasting, grilling, and pan frying.
- Heat treatment changed the total content of several B vitamins in goose breast meat.
- No single heat treatment produced the greatest retention for all individual B vitamins.
- Skinless meat had significantly lower thermal losses and more niacin, nicotinamide, and vitamin B6.
- A 100 g portion supplied the most adult NRV-R for niacin (31.7% on average) and the least for thiamin (0.66%).
Disclosure
- Research title:
- Heat treatment changed B vitamin levels in goose breast meat
- Authors:
- Zuzanna Goluch, Gabriela Haraf, And̀rzej Okruszek, Małgorzata Stryjecka, Monika Wereńska
- Institutions:
- Wroclaw University of Economics and Business, Wrocław University of Science and Technology, State School of Higher Education in Chełm
- Publication date:
- 2026-03-03
- OpenAlex record:
- View
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