A research on the chemical and microbiological qualities of honeys sold in Istanbul


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Uran H., Aksu F. , DÜLGER ALTINER D.

FOOD SCIENCE AND TECHNOLOGY, cilt.37, ss.30-33, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 37
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1590/1678-457x.32016
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.30-33

Özet

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.