Characterisation of Bosnia and Herzegovina honeys according to their physico-chemical properties during 2016-2017

Meat Technology

Jelena Ciric¹  Jelena Janjic¹  Marija Boskovic¹  Milica Glisic¹  Milan Z Baltic¹  Drago Sando²  Danka Spiric³ 

[1] Faculty of Veterinary Medicine - Blegrade;Food Safety Agency pf Bosnia nad Nerzegovina;Institute of Meat Hygiene nad Technology;

关键词: honey;    quality;    regulations;    physico-chemical parameters;   

DOI  :  10.18485/meattech.2018.59.1.6

来源: DOAJ

【 摘 要 】

This study evaluated the quality of 78 honeys of six different floral types (Acacia, sage [Salvia officinalis L.], linden, chestnut, honeydew and blossom), mainly from Bosnia and Herzegovina. Reducing sugars, sucrose content, moisture, hydroxymethylfurfural (HMF), free acidity, water-insoluble content, diastase activity, electrical conductivity were analysed. The samples of honey, collected during 2016-2017, were analysed using recommended methods. Results show that in 2016 and 2017, a great number of individual honeys sampled were of insufficient quality to satisfy regulatory requirements. Among the overall determined parameters, hydroxymethylfurfural and diastase activities in some honeys were not acceptable according to national and international regulations. A correlation between free acidity and electrical conductivity was found in both acacia and blossom honeys. HMF content and diastase activity was strongly negatively correlated in both acacia and blossom honeys. The quality of the honeys was varied, based on botanical origins, and presumably, handling and storage conditions.

【 授权许可】

Unknown