Assessment of the mcrobiological stability of marinated ginger stored in refrigerated conditions

Authors

  • Anita Kukułowicz Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland, Faculty of Entrepreneurship and Quality Science, Chair of Quality Science and Quality Management https://orcid.org/0000-0002-7520-7992
  • Patrycja Siembida Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland, Faculty of Entrepreneurship and Quality Science, Chair of Quality Science and Quality Management

DOI:

https://doi.org/10.26408/114.04

Keywords:

ginger, lactic acid bacteria, fungi, microbiological stability

Abstract

People use fresh, dried or marinated ginger in cooking, and some take it for their possible health benefits. Ginger may have anti-inflammatory, antibacterial, antiviral, and other healthful properties. Marinated ginger, mostly used for sushi on Polish market, is available in two variant forms: white and pink. Ginger is cut into thin slices, marinated in sweet and vinegar marinade and then undergoes thermal processing. The aim of the study was to assess the microbiological stability of marinated ginger. The best microbiological quality was characterized by ginger that had undergone a sterilization process. Although the initial number of lactic acid bacteria and fungi was the highest in ginger type C, the highest microbiological stability was also found in it.

References

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Published

2020-06-30

How to Cite

Kukułowicz, A., & Siembida, P. (2020). Assessment of the mcrobiological stability of marinated ginger stored in refrigerated conditions. Scientific Journal of Gdynia Maritime University, 1(114), 33–38. https://doi.org/10.26408/114.04

Issue

No. 114 (2020)

Section

Articles

License

Copyright (c) 2020 The Author(s)

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