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

Kafeshani, M., 2015, Ginger, Micro-inflammation and Kidney Disease, Journal of Renal Endocrinology, vol. 1(1).

2. Krzysztofik, B., Dróżdż, T., Sobol, Z., Nawara, P., Wrona, P., 2015, Metody zabezpieczania i utrwa¬lania surowców oraz produktów żywnościowych – studium przypadku, Polskie Towarzystwo Inżynierii Rolniczej, Kraków.

3. Kulczyński, B., Gramza-Michałowska A., 2016, Znaczenie żywieniowe imbiru, Bromatologia i Chemia Toksykologiczna, vol. XLIX, no. 1, pp. 57–63.

4. Lee, S.Y., 2004, Microbial Safety of Pickled Fruits and Vegetables and Hurdle Technology, Internet Journal of Food Safety, no. 4, pp. 21–32.

5. Newerli-Guz, J., Pych, M., 2012, Właściwości przeciwutleniające imbiru, Zeszyty Naukowe AMG, no. 73, pp. 28–33.

6. Rozporządzenie Ministra Zdrowia z dnia 13 stycznia 2003 r. w sprawie maksymalnych poziomów zanieczyszczeń chemicznych i biologicznych, które mogą znajdować się w żywności, składnikach żywności, dozwolonych substancjach dodatkowych, substancjach pomagających w przetwarzaniu albo na powierzchni żywności.

7. Sansuk, P., Punaiy, S., Rungraeng, N., 2016, Sterilization of Pickled Ginger in Retort Pouch, Journal of Food Science and Agricultural Technology, vol. 2, no. 3.

Downloads

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

Section

Articles