Study of Microwave and frying process on hamburger microbial properties

Subject Areas : Food Science and Technology

M.A Torbati ¹ , افشین Javadi ² , حشمت Saderi Oskui ³ , فرزانه Tavakoli ⁴

1 - Deputi of Food and Drug, Tabriz Medical Science University, Tabriz, Iran
2 - Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran
3 - Food and Drug Control Lab, Tabriz Medical Science University, Tabriz, Iran
4 - - Department of food Science and Technology, Faculty of Agriculture, Tabriz Branch, Islamic Azad University, Tabriz, Iran

Received: 2011-01-07 Accepted : 2011-12-16 Published : 2011-11-22

Keywords: Hamburger, Frying, Micro-waving, microbial properties,

Abstract :

  The aim of this study was to determine the effect of microwaving and frying processes on microbial properties of hamburger. Samples were achieved throughout summer of 2010. Experiments were carried out on 30 samples of different hamburger brands achieved from various meat processing establishments around Tabriz. After preparation of the samples, microbial properties were examined while raw as well as after frying (5min in 100ºC) and microwaving (2 min in 10 watt). Microbial properties such as total bacterial count together with yeast and mold count were preformed. Results were statically analyzed with ANOVA test. Although, results showed a significant reduction in microbial count of fried and micro-waved hamburger compared to raw hamburger (P<0.001), the difference of total bacterial count in fried and micro-waved hamburgers were not satistically significant (0.374=P). However, satistically significant (P<0.05) decrement of yeasts and molds count in micro-waved samples were observed comparing with fried samples. According to the results, for cooking of hamburger, microwaving is preferred to frying method. However, the cost of microwaving should be considered.  

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