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4th International Conference on Food Microbiology and Food Market

New York, USA

Ahmed A Aly

Ahmed A Aly

Benha University, Egypt

Title: 10:00-10:40


Biography: Ahmed A Aly


This study was conducted to utilize the pomegranate peel to reduce the growth of microbial load and extend the shelf life of chicken burgers during cold storage (4±1°C). Some chemical properties e.g. acid value, peroxide value and thiobarbituric acid-reactive substances (TBARs) of chicken burger samples prepared from added 0, 10, 20 and 30% of pomegranate peal were studied. Sensory attributes (odor, texture, taste, and appearance) of chicken burgers during cold storage (4±1ºC) were evaluated. Flavonoids and Phenolic compounds were determined by high performance liquid chromatographic method (HPLC) using ultraviolet detector set at 330 nm and 280nm, respectively. Total bacteria count, psychrophilic bacteria, spore-forming bacteria, total molds and yeasts count of the chicken burger was determined during cold storage (4±1°C). The results showed that additive pomegranate peel to chicken burgers samples during its preparation decreased the acid, peroxide and TBARs values of their lipids and inhibited the growth of total molds and yeasts, total bacterial, psychrophilic bacteria and spore-forming bacteria, and which improved its appearance, odor, texture, and taste. It can be concluded that the activity of pomegranate peel as a natural antioxidant and antimicrobial assay to control the microbial load of chicken burgers samples should be conducted further as a food additive to enhance the safety of consumable chicken products