Studying the effect of adding aqueous extracts of lemongrass and bay leaf on the microbial and sensory properties of frozen camel burger

Abstract

The current study aimed to study the effect of adding aqueous extracts of lemongrass and bay leaves at concentrations (1-0.5%) on the microbial and sensory characteristics of camel burgers preserved in freezing at a temperature of (-18°C) and for periods of preservation (0-2-4-6) weeks. The results showed a significant decrease at the level (p<0.05) for the numbers of total bacteria, cold-loving bacteria, and colonic bacteria for camel burgers preserved in freezing (-18°C) and for storage periods of (0-2-4-6) a week, in addition to that when studying the sensory tests. For camel burger preserved in freezing (-18°C) and preservation periods (0-2-4-6) a week, a significant increase was observed at the level (p<0.05) of the studied traits during the preservation period, except for the color trait, as a significant decrease was observed with the increase in the preservation period.