Studying the effect of adding aqueous extracts of lemongrass and bay leaf on the chemical composition and microbial characteristics 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 chemical composition and microbial properties of camel burgers preserved in freezing at (-18°C) and for preservation periods (0-2-4-6) weeks. The results showed that there were no significant differences at the level (p <0.05) when studying the chemical composition of the camel burger preserved in freezing at a temperature of (-18°C) and for periods of preservation (0-2-4-6) a week, as it was noted that the protein content increased In addition to that when studying the microbial tests, a significant decrease was observed at the level (p><0.05) for the numbers of total bacteria, cold-loving bacteria and colon bacteria for camel burgers preserved in freezing (-18°C) and for preservation periods of (0-2-4-6) a week>