Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

Abstract

The effect of pine needle extract from Cedrus deodara (PNE) on the quality of salted meat was reported, and its action mechanism was further investigated. With the treatment of PNE, the physicochemical properties of salted meat were improved. The peroxide value decreased from 16.18 to 6.78 mmol O2/kg, while the thiobarbituric acid value decreased from 0.79 to 0.40 mg MDA/kg. Moreover, the salted meat with PNE also had the better texture, color, and volatile compositions. The 0.2% PNE group showed the highest ΔE value (63.16 ± 0.56), hardness (813.5 ± 48.7 g), and volatility (45.86 ± 0.39), while the control group showed the lowest ΔE value (43.92 ± 2.13), hardness (515.8 ± 17.3 g) and volatility (29.97 ± 0.56). In addition, with the analysis of fluorescence and circular dichroism spectroscopy, the spatial structures of myofibrillar protein (MP) in salted meat were obviously changed by PNE. Meanwhile, methylconiferin, 1‐O‐feruloyl‐β‐D‐glucose, nortrachelogenin, secoxyloganin, 1‐O‐(4‐coumaroyl)‐β‐D‐glucose and pelargonidin‐3‐O‐glucoside were identified from PNE. Furthermore, according to the analysis of molecular docking, hydrogen bond, hydrophobic force, and electrostatic force were obtained as the main molecular forces between MP and the phenolic compounds of PNE, while arginine, glutamic acid, and glycine residues were the main binding sites. All results suggested that PNE might be a potential candidate to improve the quality of salted meat in the food industry. Practical Application The quality deterioration of meat may not only affect its further processing and consumption but also may lead to some food safety problems. In present study, PNE exhibited the fine capability to inhibit the oxidation of meat, while it could ameliorate the texture, color, and physicochemical properties of meat due to its tightly interaction with myofibrillar protein. All result suggested that PNE could be potentially utilized to improve the quality of meat in food industry.

Effects of tea polyphenols on the quality of common carp ( Cyprinus carpio ) meat during the freezing process and its action mechanism

“…As shown in Figure 2c, the fluorescence intensity of myofibrillar protein showed an obvious decline with the increasing concentration of (Xu, Zhou, Yu, et al, 2021). In the present study, tea polyphenol was a water-soluble phenolic compound and contained multiple hydroxyl groups, which could change the tertiary structure of a myofibrillar protein and quench its fluorescence intensity.…”

“…Commonly, the tryptophan residues are folded and situated in the core of the protein molecule, which contribute to the high fluorescence intensity of protein. So, the conceivable stacking of the benzene rings in phenols and the exposure of tryptophan to the hydrophilic microenvironment are both likely to contribute to the fluorescence quenching of protein (Xu, Zhou, Yu, et al, 2021). In the present study, tea polyphenol was a water‐soluble phenolic compound and contained multiple hydroxyl groups, which could change the tertiary structure of a myofibrillar protein and quench its fluorescence intensity.…”

Inhibitory effects of pepper (Zanthoxylum bungeanum Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou)

“…Xu et al . (2021) also showed that cedrus deodara extract could induce a decrease in POV of salted meat. Similar inhibitory effects in POV values were found in salted silver carp by ZL extract treatment during the processing (Li et al ., 2015a, 2015b) and raw ground pork with persimmon peel extract during chilled storage (Choe et al ., 2017).…”

“…Similar changes were observed in a study by Xu et al . (2021), where cedrus deodara extract decreased the fluorescence intensity of MP in salted meat. Huang et al .…”

“…(2020), where a decrease in the TBARS values was observed for Chinese traditional smoke‐cured bacon supplemented with grape seed extract and pork sausage adding bilberry and sea buckthorn leaves’ extracts. Moreover, cedrus deodara extract was also reported to show high inhibitory activities on TBARS values on salted meat (Xu et al ., 2021). This phenomenon may be attributed to the polyphenols with the electron delivery capability in the ZL extract, which inhibits oxidation by preventing the generation of lipid radicals or terminating the free radical reactions (Ferysiuk et al ., 2019).…”