Journal of Food Processing & Technology

Department of Biochemistry, University of Dschang, PO Box 67, Dschang, Cameroon

Biography

Department of Biochemistry, University of Dschang, PO Box 67, Dschang, CameroonEffect 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

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• Research   
  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
  Author(s): Serge Cyrille Houketchang Ndomou, Tonfack Djikeng Fabrice, Tiwo Tsapla Cristelle, Teboukeu Boungo Gires, Dongmo Jean-Roger and Womeni Hilaire M*
  
  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 valu.. View more»
  

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