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Longissimus Dorsi Muscle cess Pro ing d o & o T F e c f h Houketchang Serge et al., J Food Process Technol 2019, 10:7 o n l o a l n o r Journal of Food g u y o J Processing & Technology ISSN: 2157-7110 Research Article Open Access 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 1 1,2 1 1 1 Serge Cyrille Ndomou Houketchang , Tonfack Djikeng Fabrice, Tiwo Tsapla Cristelle, Teboukeu Boungo Gires , Dongmo Jean-Roger 1* and Womeni Hilaire M 1Department of Biochemistry, University of Dschang, PO Box 67, Dschang, Cameroon 2School of Agriculture and Natural Resources, Institute of Buea, Catholic University, P.O. Box 563, Buea, Cameroon 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. Keywords: Nutrition; Food technology; Spices; Pig meat spices used in preserving oils and fats oxidation in foods has also been proven by many authors [11,12]. Mairesse et al. [13] showed that Introduction the addition of antioxidants from the vegetable origin in pigs foods, Pig meat represents the world’s most produced and consumed meat, decrease the risk of oxidation of the pig raw coasts and cooked hams. with China occupying the first rank of this classification [1]. The meat However, the antioxidant activities of these compounds depend on constitutes a significant source of essential nutrients. It contains proteins their concentrations and at a certain concentration, they can impart of high quality, fats, vitamins (majorly vitamin B1) and minerals such prooxidant activities [14]. Despite various studies carried out on the as zinc and selenium. Its fatty acid composition varies according to the effect of cooking on fatty acid composition [15-17], as far as we know, pieces [2]. According to habits and traditions, meat is always cooked few data has been reported regarding the effect of different cooking before its consumption. Meat composition, as well as its physicochemical methods on the quality of the lipid of pig meat enriched with various properties, undergo significant changes during heat treatment. It is well amount of recognized antioxidant spices from Cameroon. This work, known that meat composition, especially its fat content, combined with therefore, was aimed at assessing the effects of two cooking methods on a specific cooking methodology are among the factors that mostly affect the quality of the lipid of pig meat enriched with five spices usually used the final quality of meat products [3]. Several authors pointed out that for cooking in West-Cameroon. the cooking process affects the lipid composition of meat, especially the fatty acid content, by changing the nutritional value of cooked products Materials and Methods in relation to raw samples [4,5]. In meat, the cooking process generates Material oxidation reactions of lipids and proteins and also generates free radicals and reactive oxygen species which are implicated in carcinogenesis, Spices like Garlic (Allium sativum), Ginger (Zingiber officinale), mutagenesis, inflammation, aging and cardiovascular diseases [6-8]. High temperature also catalyzes the reaction of Mallard which can lead to *Corresponding author: Womeni Hilaire M, Department of Biochemistry, the formation of heterocyclic aromatic amines which are mutagens and University of Dschang, Dschang, Cameroon, Tel: +237233451381; E-mail: are associated with certain cancers and cardiac damages [9]. In Africa, [email protected] during cooking, spices are commonly used to enhance the organoleptic Received May 08, 2019; Accepted May 14, 2019; Published May 23, 2019 properties of foods. In Cameroon, meat is cooked with various amounts Citation: Houketchang Ndomou SC, Fabrice TD, Cristelle TT, Gires TB,Jean-Roger of aromatic spices and pepper in order to enhance the flavor, odor, and D, et al. (2019) Effect of Boiling and Roasting on the Lipids Quality of Pig Meat taste of the cooked meat according to the consumers demand. They do ( Longissimus dorsi muscle) Enriched at Different Concentrations of Allium sativum, not take into consideration the other properties of these spices. It has Zingiber officinale, Allium cepa, Piper guineense and Ricinodendron heudelotii been proven that spices contain a wide array of antioxidants including Powders. J Food Process Technol 10: 802. some vitamins, flavonoids, terpenoids, carotenoids, phytoestrogens, Copyright: © 2019 Houketchang Ndomou SC, et al. This is an open-access article minerals, etc. which render them or their antioxidant components as distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the preservative agents in food [10]. The antioxidant potential of many original author and source are credited. J Food Process Technol, an open access journal Volume 10 • Issue 7 • 1000802 ISSN: 2157-7110 Citation: Houketchang Ndomou SC, Fabrice TD, Cristelle TT, Gires TB, Jean-Roger D, et al. (2019) 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. J Food Process Technol 10: 802. Page 2 of 8 Onion (Allium cepa), white pepper (Piper guineense) and “Njansang” Lipid extraction: Fats were extracted from cooked and raw pig meat (Ricinodendron heudelotii) (Figure 1) and 5 kg of raw pig meat according to the method described by Bligh and Dyer [19]. About 100 g (Longissimus dorsi muscle) of a Large white race age of only 6 months of meat samples were introduced in a grinding machine (Moulinex) to were purchased at the local market located in Dschang, Menoua which 100 ml of chloroform and 200 ml of methanol were subsequently division, West region, Cameroon. The spices were identified at the added. The mixture was ground for 5 minutes, followed by the addition national herbarium (Yaounde, Cameroon). of 100 ml of chloroform and 100 ml of water. The mixture was ground again for 1 minute and filtered. The final extraction was made by the Methods addition of chloroform, this in order to respect the proportion of 2:2:1.8 Sample preparation: At the laboratory, the hairs and bones of the for chloroform, methanol, and water, respectively. After separating the raw pig meat were removed, the meat was cut into (25 to 50) g pieces different phases in a funnel, the organic phase was collected and dried and washed with water before they were randomly selected, weighed using sodium anhydrous. The organic solvent was then eliminated by and divided into different portions: The first portion was dried in an evaporation on a rotatory evaporator at 45°C under reduced pressure. electric oven for determination of its proximate composition. The The extracted oils were stored in the refrigerator at 4°C for chemical second was used as control (not used for cooking) and the other was analysis. used for cooking (boiling and roasting) with and without spices. All Chemical analysis of the extracted fats: Iodine value, peroxide spices used were dried at 45°C in an oven for 12 hours and crushed in value and an acid value of different oil samples were determined powder before used. according to the AFNOR Official methods NFGA-203 and NFT 60-220 Cooking: [20]. The thiobarbituric acid value was determined using the method recommended by the AOCS official method [21]. Boiling: Meat (100 g) was boiled for 60 minutes at 95°C in 1300 ml of water. The procedure was repeated with other meat pieces by adding Statistical analysis: The tests were performed and results spices at concentrations of 1 g, 3 g and 5 g respectively. Then, samples represented using mean ± standard deviations. All of these results were cooled at room temperature and kept for further analysis. have been submitted to the statistical analysis of variance (ANOVA) at 0.05% probability level. The Dunnett and his students Newmann and Roasting: Meat (100 g) was cut in small pieces (10 to 15) g, and Keuls tests were used to compare mean using the software GraphPad- roasted along with metal support with charcoal as a heating source (200 InStat, 2000.
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