This study was conducted to evaluate the effect of different natural herbs (Ginger and Marjoram) as antimicrobial and antioxidant activity on chicken Burger. Three levels of ginger (1%, 2 % and 3%) and Marjoram (1.5%, 2.5% and 3.5%) were used in chicken Burger s samples. As results for Total phenolic content and antioxidant activity of herbs it was found that marjoram was higher and stronger than ginger. Results showed highest inhibition ratio of pH value and (Mold and yeast count) found in samples with ginger, but (TBA) and (Total bacterial count) found in samples with Marjoram.
رمضان مصطفي محمد, ايمان, سامي حلبي, مني, ندير شحاتة, عبد العزيز, & محمد عبدالله, فاطمة. (2025). Antimicrobial and antioxidant activity effect of ginger and marjoram on chicken burger. المجلة المصرية للدراسات المتخصصة, 13(47.4), 127-151. doi: 10.21608/ejos.2025.442015
MLA
ايمان رمضان مصطفي محمد; مني سامي حلبي; عبد العزيز ندير شحاتة; فاطمة محمد عبدالله. "Antimicrobial and antioxidant activity effect of ginger and marjoram on chicken burger", المجلة المصرية للدراسات المتخصصة, 13, 47.4, 2025, 127-151. doi: 10.21608/ejos.2025.442015
HARVARD
رمضان مصطفي محمد, ايمان, سامي حلبي, مني, ندير شحاتة, عبد العزيز, محمد عبدالله, فاطمة. (2025). 'Antimicrobial and antioxidant activity effect of ginger and marjoram on chicken burger', المجلة المصرية للدراسات المتخصصة, 13(47.4), pp. 127-151. doi: 10.21608/ejos.2025.442015
VANCOUVER
رمضان مصطفي محمد, ايمان, سامي حلبي, مني, ندير شحاتة, عبد العزيز, محمد عبدالله, فاطمة. Antimicrobial and antioxidant activity effect of ginger and marjoram on chicken burger. المجلة المصرية للدراسات المتخصصة, 2025; 13(47.4): 127-151. doi: 10.21608/ejos.2025.442015
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