Improving Microbiological Safety and Shelf-Life of Raw Seasoned Minced Pork Products Preserved by Thai-Medicinal Plants
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Abstract
This study aimed to apply three Thai herbs, including mulberry leaf (Morus alba), galangal (Alpinia galanga), and fingerroot (Boesenbergia rotunda) to enhance microbiological safety and extend the shelf life of raw seasoned minced pork product. The samples were vacuum-packaged and stored at 4 oC for 6 days. The effectiveness of the herbs was compared with a control group without herbal addition (formula 1) and a group supplemented with garlic (Allium sativum) (formula 2), which is commonly used as raw meat preservation. The results demonstrated that Thai herbs affected the physical properties, texture, color parameters (L*, a*, b*), chemical properties (pH), and microbiological quality of the raw seasoned minced pork product. The supplemented with mulberry leaves (formula 3) and galangal (formula 4) resulted in a significant increase in firmness of raw seasoned minced pork product, while the supplemented with fingerroot (formula 5) resulted in a significant improvement in elasticity and tenderness. Moreover, supplemented with garlic (formula 2) was less effective in controlling pH, resulting in a significantly rapid decrease in pH after 6 days of storage compared to the samples supplemented with mulberry leaves, galangal, and fingerroot (formulas 3, 4, and 5, respectively). Similarly, in terms of color quality control, the supplemented with fingerroot (Formula 5) maintained stable lightness (L*) and redness (a*) values throughout the 6 days storage period, indicating its effectiveness in preserving the color characteristics of product. It was also able to effectively control the growth of total bacteria (<6 log CFU/g) including pathogens S. aureus and B. cereus (1.89 and 1.93 log CFU/g), and no contamination of Salmonella spp. was detected during the 6 days storage period. Therefore, the use of herbs to improve the physical, microbiological, and color qualities of seasoned minced pork, particularly the addition of fingerroot (formula 5), (Con.)
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