A research on the chemical and microbiological qualities of honeys sold in Istanbul
Autor: | Harun Uran, Dilek Dülger Altiner, Filiz Aksu |
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Rok vydání: | 2017 |
Předmět: |
Aerobic bacteria
lcsh:TX341-641 honey Biology 01 natural sciences Nectar source chemistry.chemical_compound 0404 agricultural biotechnology lcsh:Technology (General) microbiological quality Nectar chemical quality Food science HMF Sugar Moisture fungi 010401 analytical chemistry food and beverages Fructose 04 agricultural and veterinary sciences 040401 food science 0104 chemical sciences chemistry lcsh:T1-995 lcsh:Nutrition. Foods and food supply Hydroxymethylfurfural Food Science Biotechnology Mesophile |
Zdroj: | Food Science and Technology v.37 suppl.1 2017 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 37 Supplement 1, Pages: 30-33, Published: 23 FEB 2017 Food Science and Technology, Iss 0 |
ISSN: | 1678-457X 0101-2061 |
Popis: | Honey, produced by honeybees from nectar in flowers and plants, is an aqueous supersaturated sugar solution, mainly composed of fructose and glucose. The quality and biochemical properties of honey are related to honey maturity, production methods, processing and storage conditions, climatic conditions as well as the nectar source of the honey. In this study, 35 honey samples of different sizes and packaging all of which were sold in Istanbul were examined in terms of some physicochemical and microbiological properties. All samples were floral liquid honey. The physicochemical characterizations were as follows: average moisture (16.31 +/- 1.40%), ash (0.30 +/- 0.29%), hydroxymethylfurfural (HMF) (8.09 +/- 7.63 mg/kg), pH (4.32 +/- 0.34), acidity (30 +/- 9 meq/kg). In addition, total mesophilic aerobic bacteria, Enterobacteriaceae, yeast and mold analyses were performed in these samples. According to the microbiological analyses; the average total number of mesophilic aerobic bacteria was 2.68 log cfu/g. Enterobacteriaceae have not been observed in the samples. However, in three samples, mold-yeasts were detected at the levels between 1.30 and 1.60 log cfu/g. |
Databáze: | OpenAIRE |
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