abbr. SJ GMU
ISSN 2657-5841 (printed)
ISSN 2657-6988 (online)
DOI: 10.26408
Assessment of the Microbiological Stability of Marinated Ginger Stored in Refrigerated Conditions
https://orcid.org/0000-0002-7520-79921
Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland,
Faculty of Entrepreneurship and Quality Science, Chair of Quality Science and Quality Management,
ORCID 0000-0002-7520-7992, e-mail: a.kukulowicz@wpit.umg.edu.pl,
2
Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland,
Faculty of Entrepreneurship and Quality Science, Chair of Quality Science and Quality Management
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.
Keywords:
ginger, lactic acid bacteria, fungi, microbiological stability
Issue:
Pages:
33
38
Doi:
Submitted:
04.02.2020
Accepted:
16.05.2020
Published:
30.06.2020
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This article is an open access article distributed under a Creative Commoms Attribution (CCBY 4.0) licence
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