الفهرس 
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Abstract
This study was conducted to study the active compounds such as (total phenols, total flavonoides and identification of phenolics compounds) using High Performance Liquid chromatography (HPLC) and spectrophotometer methods of some spices and herbs as powder and oils forms such as cinnamon, cloves, ginger, rosemary and marjoram and its mixtures. Study the inhibitory effect of spices, herbs and its mixtures on some pathogenic microorganisms such as Staph. aureus, Bacillus cereus ,Salmonella sp, E. coli and Mold &Yeasts. Determine the chemical composition of fresh and cooked beef burger. Study the effect of frozen storage at –18oC for 6 months on chemical composition, physical properties and antibacterial activity of spices and herbs mixture as powder and its oils forms in beef burger against some pathogenic microorganisms. Also, evaluate the sensory properties of beef burger during frozen storage at-18oC for 6 months. The obtained results could be summarized in the following: 6. 1. Phenolic compounds of tested spices and herbs: 6.1.1. Total Phenolic compounds and flavonoids of tested spices and herbs: 1. The highest total phenols (TPC) recorded for clove and cinnamon; the mean values were 14.38 and 6.34 g of GAE/100g, respectively. 2. While, the lowest TPC recorded for ginger and marjoram. 3. The highest total flavonoids recorded for cinnamon and rosemary, the mean values were 30.35 and 19.23 mg/100g, respectively. 4. While, the lowest total flavonoids recorded for marjoram and clove. The mean values were 8.14 and 8.37 mg/100g, respectively.