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Abdel-Salam, A., El Ghandour, H., Hassan, E. (2014). ANTIOXIDANT ACTIVITY OF THYME AND SAGE AND THEIR ANTIMICROBIAL IMPACT AGAINST Listeria monocytogenes AND Pseudomonas putida IN BEEF BURGER. Journal of Food and Dairy Sciences, 5(1), 15-31. doi: 10.21608/jfds.2014.52722
A. F. Abdel-Salam; Hanan M. A. El Ghandour; Enas A. Hassan. "ANTIOXIDANT ACTIVITY OF THYME AND SAGE AND THEIR ANTIMICROBIAL IMPACT AGAINST Listeria monocytogenes AND Pseudomonas putida IN BEEF BURGER". Journal of Food and Dairy Sciences, 5, 1, 2014, 15-31. doi: 10.21608/jfds.2014.52722
Abdel-Salam, A., El Ghandour, H., Hassan, E. (2014). 'ANTIOXIDANT ACTIVITY OF THYME AND SAGE AND THEIR ANTIMICROBIAL IMPACT AGAINST Listeria monocytogenes AND Pseudomonas putida IN BEEF BURGER', Journal of Food and Dairy Sciences, 5(1), pp. 15-31. doi: 10.21608/jfds.2014.52722
Abdel-Salam, A., El Ghandour, H., Hassan, E. ANTIOXIDANT ACTIVITY OF THYME AND SAGE AND THEIR ANTIMICROBIAL IMPACT AGAINST Listeria monocytogenes AND Pseudomonas putida IN BEEF BURGER. Journal of Food and Dairy Sciences, 2014; 5(1): 15-31. doi: 10.21608/jfds.2014.52722

ANTIOXIDANT ACTIVITY OF THYME AND SAGE AND THEIR ANTIMICROBIAL IMPACT AGAINST Listeria monocytogenes AND Pseudomonas putida IN BEEF BURGER

Article 3, Volume 5, Issue 1, January 2014, Page 15-31  XML PDF (712.4 K)
Document Type: Original Article
DOI: 10.21608/jfds.2014.52722
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Authors
A. F. Abdel-Salam1; Hanan M. A. El Ghandour1; Enas A. Hassan2
1Regional center for Food and Feed (RCFF), Agricultural Research Center, Giza, Egypt.
2Department of Microbiology, Faculty of Agriculture, Ain Shams University
Abstract
The aim of this study was carried to evaluate the role of natural  antioxidant and antimicrobial activity against Listeria monocytogenes and Pseudomonas putida from each  thyme and sage  powders as well as their ethanolic extracts in beef burger to help  factories to extend the shelf-life of their products under storage at -18 ̊C. Results revealed that by using 1.5 % of sage powder and 0.1% of ethanolic extract of thyme represented the optimum concentration for decreasing of  Listeria monocytogenes count but  the ethanolic extract of thyme at 0.1% gave the highest decreases in population of Pseudomonas putida  in beef burger especially after 60 days of freezing storage condition. On the other hand, the results indicated that all treated samples with spices were recorded decreasing in thiobarbituric acid, peroxide and acid values compared with control sample. Moreover, moisture, protein and ash were decreased by increasing storage period. Meanwhile, only fat content was increased.
Keywords
thyme; Sage; Listeria monocytogenes; Pseudomonas putida; thiobarbituric acid; peroxide value – Acid value – beef burger
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