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

This study was conducted to determine the effects of different cooking methods (i.e., frying with oil, frying 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 best cooking method. Cooking resulted in moisture loss, and the highest reduction was reported for the steaming and microwave methods. The highest increase in protein content was observed in microwave cooking, steaming, and frying with oil; however, the highest amount of total lipid was noticed in the method of frying with oil. Considering the fatty acid profile, C18:1 n-9 increased in all methods; nevertheless, C18:2 n-6 only increased in the method of frying with oil. C18:3 n-3 also increased in frying with oil but decreased in microwave cooking and steaming. The fried samples absorbed the major fatty acids of cooking oil. The total amount of saturated fatty acids increased in steaming but decreased in other methods. The total amount of monounsaturated fatty acids increased in all cooking methods. The amount of polyunsaturated fatty acids (PUFAs) increased in frying with oil; however, it decreased in other methods. The ratios of n-6/n-3 significantly reduced in frying with oil and roasting. The residual level of PUFAs was higher in the frying methods and roasting than those reported for other methods. Cooking methods increased lipid oxidation in the cooked samples, compared to that of the raw meat. Moreover, the highest level of lipid oxidation was reported in the frying with oil method. Based on the result of retention values, the frying without oil and roasting methods are considered the healthiest cooking methods.