The Effect of Ginger in the Bacterial Counts and Shelf Life for Beef  Burger

A. Abu-Almaaly, Raffat; S. Al-Temimi, Salim

	The Effect of Ginger in the Bacterial Counts and Shelf Life for Beef Burger
iraq journal of market research and consumer protection
Article 1, Volume 3, Issue 6, 2011, Pages 103-121
Authors
Raffat A. Abu-Almaaly; Salim S. Al-Temimi
Abstract
Abstract This study carried out to explore the effects of Ginger (Zingibar officinale) powder in quality attribute and shelf life of beef burger during freezing. This study used three samples of Iraqi beef and chemically analyzed at the time of arrival to the laboratory, ideal burger mixture was made with other components like fat, water, bread pickings and salt, divided into eleven treatments, 100g for each, ginger was added to 10 of them in a ratio between 0.5- 2.75% and one left without additives and considered a control treatment. A second burger mixture prepared with the same previous mixture and the same ginger ratio، burgers spices added to each treatment of the second mixture including the control treatment in a ratio of 0.5%. Microbiological attribute carried out to these treatments before freezing and the others stored at -18°C to made Microbiological attribute after 60-120 days. The results show a marked gradual decline happened in the Aerobic Total Count, Coliform bacteria, Psycrophillic bacteria and Staphyllococcus bacteria with the extra ginger addition to the treatments. The addition of ginger in a ratio of 2-2.75% was more effective to decrease the counts of the Aerobic Total Count, Coliform bacteria, Psycrophillic bacteria and to conserve them within an accepted limitations for the period of pre and post freezing. While the addition of ginger in a ratio of 1.25-2.75% was more effective to decrease the counts of the Staphyllococcus bacteria to be within an accepted limitations for the period of pre and post freezing.

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