Microbiological Changes in Chicken Burger Formulated With Some Spices and Herbs During Frozen Storage. | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 8, Volume 42, Issue 2, June 2011, Page 136-151 PDF (292.53 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2011.267364 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Rewaa A. A. Mohamed1; M. Al-anwar H. El-Geddawy2; R. Mohamed. B. Khalifa1; Soumia M.I. Darwish2 | ||||
| 1Food Technology Res. Institute, Agric. Res. Center, Giza. | ||||
| 2Food Science and Technology Dept. Fac. Agric. Assiut Uni. | ||||
| Abstract | ||||
| the effect of microbial inhibitor of spices and herbs commonly added to the foods. Spices and herbs were used in this study namely: thyme, rosemary, sage, marjoram and black seeds to study the effect of these spices on the growth of aerobic plate counts, psychrotrophic bacteria, proteolytic bacteria, lipolytic bacteria, yeasts and molds as well as one type of bacteria causing food poisoning, (Staphylococcus aureus) as well as coliform group in order to preserve and improve the microbial quality of chicken burger. Two concentrations of these spices (0.5 and 1%) were employed in chicken burger stored at -18˚C for 6 months. Study indicated that the number of microorganisms decreased with increasing duration of frozen storage in all treated samples compared to that of control. The study revealed that the addition of spices and herbs at level 1% led to reduce the number of microorganisms as much more than the addition at 0.5%. Likewise, the results showed that thyme was the most effective herb on reduction of microorganism followed by sage, rosemary and then marjoram, while black seeds gave less inhibitory effect. Generally, all treatments of chicken burger as well as control were acceptable microbiologically by the end of storage period recording less than 105 cell/gm. | ||||
| Keywords | ||||
| : microbial inhibitor; chicken burger; thyme; sage; rosemary; marjoram; black seeds | ||||
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