Pine needle extract from Cedrus deodara: Potential applications on hazardous chemicals and quality of smoked bacon and its mechanism

Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies

In order to elucidate the development of quality properties in the fat portion of Chinese bacon during low-temperature smoking (LTS), raw pork was cured for five days, followed by infusion with smoked liquid and a subsequent ten-day smoking period characterized by alternating high and low-temperature conditions. The physicochemical characteristics and microstructures of the fat portion of the Chinese bacon were examined at three stages: the raw meat stage (Control), the curing stage (C3d and C5d), and the smoking stage (S5d and S10d). The results showed that LTS increased the hardness, transparency, and b* value of bacon fat. The increased contents of neutral lipids and free fatty acids, increased activities of neutral lipase and lipoxygenase, and increased peroxide and thiobarbituric acid reactive substance value indicated significant lipolysis and lipid oxidation of bacon fat during LTS. After the treatment, a decreased melting point and increased β'- and β-type fat crystal formation were observed in the fat portion. Moreover, the treatment led to disruption of the adipocyte membrane structure. Therefore, the destruction of adipocytes after lipolysis and lipid oxidation during low-temperature smoking treatment might contribute to the development of quality properties of bacon fat portions. Precise control of temperature and time enhances the stability of the fat portion of bacon, thereby improving quality characteristics such as texture and appearance.

A novel film based on gluten, pectin, and polyphenols and its potential application in high-fat food

BACKGROUND

A novel film based on some natural ingredients (wheat gluten, pectin, and polyphenols) was used to improve the quality and storage stability of high-fat food due to their good sustainable, mechanical, and edible properties.

RESULTS

With the addition of polyphenols from Cedrus deodara (in the form of pine-needle extract (PNE)), the physicochemical properties (thickness, moisture content, and color), mechanical properties (tensile strength and elongation), barrier properties (water vapor, oil, and oxygen permeability, transmittance), and thermal stability of the composite film were improved. According to the analysis of infrared spectroscopy and molecular docking, the main compounds of PNE interacted with wheat gluten by hydrogen bonds and hydrophobic forces to form a compact and stable structure. In addition, the composite film showed a remarkable antioxidant capability to scavenge free radicals, and the film matrix could effectively protect the antioxidant activity of PNE. Furthermore, using cured meat as a model, the composite film exhibited a fine packaging performance in high-fat food during storage, which could obviously inhibit the excessive oxidation of fat and protein of cured meat and was beneficial in forming its special flavor.

CONCLUSION

Our results suggest that the composite film possessed good properties and had potential for packing of high-fat foods, which could improve the quality and safety of food during processing and storage. © 2023 Society of Chemical Industry.

Antioxidant Activity and Sensory Quality of Bacon

Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked liquid and the quality of bacon was further explored through chemometric analysis. Results showed that liquid smoke prepared from different woods differed in phenolic and carboxyl compounds and antioxidant capacity. Bacon processed with different liquid smoke had different antioxidant capacity, lipid and protein oxidation during storage, and sensory quality. The concentration of phenols was positively highly correlated with the antioxidant capacity of both liquid smoke and fresh bacon, but negatively correlated with lipid and protein oxidation in bacon. Among the five woods, liquid smoke made from Punica granatum L. showed higher antioxidant capacity, but bacon smoked with Armeniaca vulgaris Lam had better overall eating quality. This study reveals that selection of woods to prepare antioxidant fumigant is a feasible approach to retard oxidative spoilage of meat products. Future study is need for the development of composite smoke flavorings to improve both oxidative stability and sensory quality of foods.