Effect of Boiling and Roasting on the Lipids Quality of Pig Meat (Longissimus dorsi muscle) Enriched at Different Concentrations of Allium sativum, Zingiber officinale, Allium cepa, Piper guineense and Ricinodendron heudelotii Powders

Abstract

Inappropriate diet and cooking techniques contribute to the reduction of nutrient quality of food and the rise of diet-related chronic diseases such as obesity. The present study was aimed at assessing the effects of boiling and roasting on the quality of the lipid of an adult Large white pig meat (Longissimus dorsi muscle) enriched with five spices at various concentrations. The proximate composition of uncooked meat was evaluated and the lipid quality was assessed by chemical characterization of oils extracted from the meat. Results revealed that meat had a high level in the water (66.08%); lipids (16.4%); proteins (15.95%); and a low level in ash (1.15%) and carbohydrates (0.42%). It also contains minerals such as magnesium (147.28 g/kg); sodium (2.88 g/kg); phosphorus (1.42 g/kg) and calcium (1.22 g/kg). All the treatments significantly (p<0.05) increased the acid value of fat extracted from pig meat; the values obtained agree with those recommended by the Codex Alimentarius. The treatments: Boiling+Allium sativum (5 g); Boiling+Zingiber officinale (3 g); Boiling+Allium cepa (3 g) and Boiling+mixture together reduced the alteration of double bonds and the formation of hydroperoxides. The principal component analysis reveals a relationship between TBARS value and acidity. Also, it shows that TBARS and peroxide values were more effective to induce lipids oxidation in meat products after cooking. In general, adding spices are more effective at limiting lipids oxidation of meat during cooking treatments compared to the control. Practical applications: Boiling with Allium sativum, Allium cepa and Zingiber officinale powders could be applied in order to preserve the lipid quality of pig meat and health of consumers.