This study was conducted to evaluate the antimicrobial and antioxidant effects of sumac and thyme on beef burgers. Three levels of sumac (1, 2.5 and 5%) and thyme (1, 2 and 4%) were used in burger preparation. Results showed that the total phenolic content of thyme was higher than that of sumac. As for the antioxidant activity of both herbs, it was found that the IC50 values were higher in sumac than in thyme. Results revealed that the highest inhibition ratio, pH value, thiobarbituric acid (TBA), total bacterial count and mold and yeast count were found in samples containing thyme.
رمضان مصطفي محمد, ايمان, سامي حلبي, مني, ندير شحاتة, عبد العزيز, & محمد عبدالله, فاطمة. (2025). Evaluation of the antimicrobial and antioxidant activity effect of sumac and thyme on beef burger. المجلة المصرية للدراسات المتخصصة, 13(47.4), 153-176. doi: 10.21608/ejos.2025.442016
MLA
ايمان رمضان مصطفي محمد; مني سامي حلبي; عبد العزيز ندير شحاتة; فاطمة محمد عبدالله. "Evaluation of the antimicrobial and antioxidant activity effect of sumac and thyme on beef burger", المجلة المصرية للدراسات المتخصصة, 13, 47.4, 2025, 153-176. doi: 10.21608/ejos.2025.442016
HARVARD
رمضان مصطفي محمد, ايمان, سامي حلبي, مني, ندير شحاتة, عبد العزيز, محمد عبدالله, فاطمة. (2025). 'Evaluation of the antimicrobial and antioxidant activity effect of sumac and thyme on beef burger', المجلة المصرية للدراسات المتخصصة, 13(47.4), pp. 153-176. doi: 10.21608/ejos.2025.442016
VANCOUVER
رمضان مصطفي محمد, ايمان, سامي حلبي, مني, ندير شحاتة, عبد العزيز, محمد عبدالله, فاطمة. Evaluation of the antimicrobial and antioxidant activity effect of sumac and thyme on beef burger. المجلة المصرية للدراسات المتخصصة, 2025; 13(47.4): 153-176. doi: 10.21608/ejos.2025.442016
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