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

Abstract

Effect of pine needle extract from Cedrus deodara (PNE) on the quality and safety of Chinese traditional smoked bacon was observed, and its action mechanism was further investigated. With the treatment of PNE, the quality properties of smoked bacon, including moisture content, pH and titratable acidity values, color, texture and volatile compositions, were all ameliorated. Meanwhile, the peroxide value (POV), thiobarbituric acid value (TBARS) and nitrite content of smoked bacon with PNE decreased. In addition, the content of N -nitrosodimethylamine in smoked bacon gradually decreased with the increased concentration of PNE. Moreover, the heavy polycyclic aromatic hydrocarbons (PAHs) were not detected in smoked bacon with PNE, while the types and contents of light PAHs in smoked bacon were both reduced by PNE. With the measurement of fluorescence spectroscopy and circular dichroism spectroscopy, the secondary and tertiary structures of myofibrillar protein in smoked bacon were both changed though the treatment of PNE. Furthermore, according to the analysis of molecular docking, hydrogen bond was the main molecular force between PNE and meat proteins in smoked bacon. All present results suggested that PNE had the potential value to improve the quality and safety of smoked bacon in food industry. • PNE had the ability to improve the quality of smoked bacon. • PNE could decrease the POV, TBARS and nitrite content of smoked bacon. • PNE could reduce the formation of N -nitrosodimethylamine in smoked bacon. • PNE could inhibit the formation of polycyclic aromatic hydrocarbons in smoked bacon. • PNE changed the structure and property of meat proteins by noncovalent interaction.