Galangal extract of an antimicrobial model for predicting the reduction in histamine concentration in minced pork

Abstract

Histamine concentration increases in meats, such as fresh pork, when contaminated with some bacteria. Galangal extract, known for its antimicrobial properties, was studied to determine its effects in reducing bacteria in minced pork artificially inoculated with Histamine-Producing Bacteria (HPB) such as Lactobacillus plantarum and to predict the DR value for the Weibull model. Antioxidant activities were determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Galangal extract was prepared by ethanol distillation and used at 10% and 15% dilutions in distilled water. Bacterial inhibition was evaluated at 4 °C and 8 °C using filter papers soaked in the extract and placed on a minced pork surface. The extract at both concentrations effectively inhibited bacterial growth for 5 days. On the 6^th day, the histamine levels detected in food samples stored at 8 °C and exposed to 10% and 15% extract dilutions were 0.9935 and 0.9825 μg/g, respectively. The DR value of the Weibull model, the concentration of galangal extract required for more than 90% reduction in HPB population in minced pork, was determined to be 2.3516 mg/mL (R²= 0.9793). The detected and predicted histamine levels in minced pork were safe. The findings of this study can be used to reduce HPB in food by galangal extract application in packaging and suggest histamine safety levels in pork.

Keywords:
Lactic acid bacteria; Biogenic amine; Weibull model; Risk estimation

HIGHLIGHTS

• We developed a model to predict the DR values required to inactivate HPB in minced pork

• Experimental data and Weibull equations were used in kinetic inactivation modeling

• The findings can be used to reduce HPB in food by galangal extract application