Effects of grape seed extract on lipid oxidation, biogenic amine formation and microbiological quality in Chinese traditional smoke‐cured bacon during storage.

Abstract: Grape seed extract (GSE) as a natural antioxidant and antimicrobial was applied in Chinese traditional smoke‐cured bacon during 2 months storage in a natural ventilating room to improve its food quality and safety. Effects of GSE on color, texture, pH, humidity, microbiological quality, lipid oxidation, and biogenic amine formation in smoke‐cured bacon were investigated. These results revealed that the growth of food spoilage and pathogenic bacteria, such as <italic>Enterobacteriaceae</italic>, was completely inhibited during storage. The uses of GSE advanced the redness and lightness of Chinese traditional smoke‐cured bacon. GSE application significantly retarded (<italic>p</italic> < .05) lipid oxidation valuated by formation of thiobarbituric acid reactive substances test (TBARS) and the TBARS value was reduced by 69.8% in GSE‐treated bacon compared to the control after 2 months storage. The levels of tyramine, cadaverine, and putrescine in GSE‐treated samples were significantly lower than that of the control (<italic>p</italic> < .05), showing a reduction of 30.7, 37.1 and 29.4%, respectively. Moreover, the levels of histamine were 11.4 and 43.2 mg/kg in GSE‐treated bacon and the control sample, respectively, showing that the GSE application contributed to histamine reduction in smoke‐cured bacon. These findings suggested that GSE could be applied in Chinese traditional smoke‐cured bacon during storage to improve its quality and safety. Practical applications: High levels of biogenic amine, lipid oxidation, and microbiological quality have been described in Chinese traditional smoke‐cured bacon during storage at room temperature 0–15 °C, which are major problems for public health and food safety. Thus, it is worthwhile to select favorable conditions to strict control biogenic amine accumulation, lipid oxidation, and microbiological quality in smoke‐cured bacon. In this study, in order to improve the food quality and safety of smoke‐cured bacon during storage, grape seed extract (GSE) as a natural antioxidant and antimicrobial was used to extend the shelf life of traditional Chinese smoke‐cured bacon during storage at room temperature for 2 months and effects of GSE on lipid oxidation, biogenic amine formation, and microbiological quality on smoke‐cured bacon were investigated. The GSE as a natural antioxidant and antimicrobial applied into smoke‐cured bacon during storage appears to be beneficial for food safety and quality improvement. [ABSTRACT FROM AUTHOR]