Impact of various types of heat treatment on the content of selected B vitamin and their profile in goose breast meat

The objective of this study was to (1) investigate the impact of commonly used heat treatment methods - water bath cooking (WBC), convection oven roasting (OCR), grilling (G), and pan frying (PF) - on the concentrations and retention of various forms of selected B vitamins (B1, B2, B3, B5, B6, and B12) in goose breast muscle, and (2) assess the extent to which a 100 g portion of goose meat, both with and without skin, contributes to meeting the Nutrient Reference Values-Requirements (NRV-R) for these vitamins in the adults. The material used in the study comprised 36 breast muscles of 17-week-old White Koluda® geese. The contents of B vitamins were determined using liquid chromatography. Significantly lower thermal losses were found in skinless meat (P ≤ 0.05). This meat contained significantly (P ≤ 0.05) more niacin, nicotinamide, and vitamin B6. Meat with skin contained more thiamine monophosphate, nicotinic acid, pyridoxal, pyridoxine, and vitamin B12 (P ≤ 0.05). Heat treatment techniques significantly affected the total content of thiamine, riboflavin, nicotinic acid, vitamin B6, pyridoxal, pyridoxamine, and vitamin B12. Significant differences in retention were observed only in niacin, nicotinamide, vitamin B6, and pyridoxine. A portion of 100 g of goose breast meat covers the largest extent NRV-R of an adult for niacin (average 31.7 %) and the smallest for thiamin (0.66 %), regardless of the presence of skin or type of heat treatment. The findings described can be helpful to consumers in making informed dietary choices and in developing nutrient composition tables and computer programs for nutritionists, food labeling, evaluation, and diet planning. However, it is not possible to identify a single heat treatment at which individual B vitamins would achieve the greatest retention.