Volume 20, Issue 134 (2023)                   FSCT 2023, 20(134): 193-200 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Matini S, Dorosti V. The Antioxidant and Antibacterial effect of Hawthorn extract on Hamburger. FSCT 2023; 20 (134) :193-200
URL: http://fsct.modares.ac.ir/article-7-67494-en.html
1- Assistant Professor of Food Science Department, Faculty of Agriculture, Islamic Azad University, Khoy Branch, Iran , matinii.sara@gmail.com
2- Antioxidant and Antibacterial effect of Hawthorn extract on Hamburger
Abstract:   (542 Views)
Hamburger is products of meat that has a lot of consumer due to high nutritional value, in addition to good flavor and its easy to use, also due to lack of chemical additives in its production process. Hawthorn medicinal fruit, with the scientific name of Crataegus elbursensis has gained wide fame in herbal medicine. In this research hamburger is mixed with hawthorn extract (at different concentration of 0, 0/5, 1, 1/5). The antimicrobial effect of hawthorn extract (Crataegus elbursensis) on Salmonella enteric and  Staphylococcus aureus bacteria growth, TBA,PV, TVBN and phenolic compounds  is investigated for a period of 45 days periodically at 0,15,30 and 45days. The resulats of microbial assey showed that mixed Hamburger significantly decreased Salmonella enteric and  Staphylococcus aureus bacteria growth during 45 days storage. Samples that mixed with hawthorn extract showed lower TBA, PV and TVBN values compared to control during the storage time. According to the obtained results, Hawthorn extract was able to Antioxidant and antibacterial effect in hamburger.

Full-Text [PDF 449 kb]   (316 Downloads)    
Article Type: Original Research | Subject: Meat and Products Technology
Received: 2023/02/13 | Accepted: 2023/03/14 | Published: 2023/04/7

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.