Evaluation of the antimicrobial and antioxidant activity effect of sumac and thyme on beef burger | ||||
| المجلة المصرية للدراسات المتخصصة | ||||
| Volume 13, Issue 47.4, July 2025, Page 153-176 PDF (1.29 MB) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/ejos.2025.442016 | ||||
 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 antimicrobial and antioxidant effects of sumac and thyme on beef burgers. Three levels of sumac (1, 2.5 and 5%) and thyme (1, 2 and 4%) were used in burger preparation. Results showed that the total phenolic content of thyme was higher than that of sumac. As for the antioxidant activity of both herbs, it was found that the IC50 values were higher in sumac than in thyme. Results revealed that the highest inhibition ratio, pH value, thiobarbituric acid (TBA), total bacterial count and mold and yeast count were found in samples containing thyme. | ||||
| Keywords | ||||
| Keywords: natural herbs; antioxidant; antimicrobial; beef burger; phenolic content | ||||
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