Antimicrobial and antioxidant activity effect of ginger and marjoram on chicken burger | ||||
| المجلة المصرية للدراسات المتخصصة | ||||
| Volume 13, Issue 47.4, July 2025, Page 127-151 PDF (1.31 MB) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/ejos.2025.442015 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
ايمان رمضان مصطفي محمد  1; مني سامي حلبي2; عبد العزيز ندير شحاتة3; فاطمة محمد عبدالله2
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| 1;كلية الاقتصاد المنزلي - جامعة حلوان | ||||
| 2كلية الاقتصاد المنزلي - جامعة حلوان | ||||
| 3المركز القومي للبحوث -الدقي ، القاهرة ، مصر | ||||
| Abstract | ||||
| This study was conducted to evaluate the effect of different natural herbs (Ginger and Marjoram) as antimicrobial and antioxidant activity on chicken Burger. Three levels of ginger (1%, 2 % and 3%) and Marjoram (1.5%, 2.5% and 3.5%) were used in chicken Burger s samples. As results for Total phenolic content and antioxidant activity of herbs it was found that marjoram was higher and stronger than ginger. Results showed highest inhibition ratio of pH value and (Mold and yeast count) found in samples with ginger, but (TBA) and (Total bacterial count) found in samples with Marjoram. | ||||
| Keywords | ||||
| Keywords: chicken Burger; Antimicrobial; Antioxidant; Total phenolic | ||||
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