Evaluation of thyme and rosemary oils as antimicrobial and antioxidant agents in beef burger / Amal Taher Hassan Khalafallah ; Supervised Abdeirahman Mohamed Khalaf Allah , Mahmoud Ali Ahmed Bekheit

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Amal Taher Hassan Khalafallah

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TextLanguage: English Publication details: Cairo : Amal Taher Hassan Khalafallah , 2014Description: 107 P. : ; 25cmOther title:

تقييم زيت الزعتر وحصالبان كمضادات للميكروبات والاكسدة فى برجر اللحم [Added title page title]

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Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology Summary: The present study was carried out to evaluate the effect of essential oils of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) at concentrations of 200 and 300 ppm, on the quality of fresh beef burger and during frozen storage at -18{u00BA}C for 4 months. The results indicated that addition of the essential oils under study, to beef burger had no effect on the chemical composition and the pH value of the produced burger, while slightly decrease in water holding capacity and cooking loss was observed compared to control through the storage time

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Item type	Current library	Home library	Call number	Copy number	Status	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.M.Sc.2014.Am.E (Browse shelf(Opens below))		Not for loan	01010110063348000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.07.09.M.Sc.2014.Am.E (Browse shelf(Opens below))	63348.CD	Not for loan	01020110063348000

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Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology

The present study was carried out to evaluate the effect of essential oils of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) at concentrations of 200 and 300 ppm, on the quality of fresh beef burger and during frozen storage at -18{u00BA}C for 4 months. The results indicated that addition of the essential oils under study, to beef burger had no effect on the chemical composition and the pH value of the produced burger, while slightly decrease in water holding capacity and cooking loss was observed compared to control through the storage time

Issued also as CD

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