Honey characteristics after extraction and half-year storage
<table style="height: 623px;" border="0" cellspacing="0" cellpadding="0" width="657" align="left"><tbody><tr><td height="623" align="left" valign="top"><p>The aim of the study was...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2015-12-01
|
| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/560 |
| _version_ | 1811278835545538560 |
|---|---|
| author | Vladimíra Kňazovická Anna Bačiková Regina Bányiová Jana Tkáčová Margita Čanigová Peter Haščík |
| author_facet | Vladimíra Kňazovická Anna Bačiková Regina Bányiová Jana Tkáčová Margita Čanigová Peter Haščík |
| author_sort | Vladimíra Kňazovická |
| collection | DOAJ |
| description | <table style="height: 623px;" border="0" cellspacing="0" cellpadding="0" width="657" align="left"><tbody><tr><td height="623" align="left" valign="top"><p>The aim of the study was to analyze the fresh honey after extracting and after half-year storage at room temperature. Overall, we analyzed 10 samples of rape (<em>Brassica napus</em>) honey coming from district Vranov nad Toplou located in the eastern Slovakia. The analysis consisted of the evaluation of the physico-chemical parameters (water content, free acidity and electrical conductivity) and microbiological evaluation (total plate count (TPC), counts of coliform bacteria, lactic acid bacteria, sporulating microorganisms and microscopic fungi). Water content, free acidity and electrical conductivity were measured according to IHC (2009), namely these parameters were detected by refractometer, titration and conductometer, respectively. We used dilution plating method for microbiological analysis. Fresh rape honey contained 18.3 ±1.0% of water. Free acidity of fresh rape honey was 12.7 ±2.0 meq.kg<sup>-1</sup> and electrical conductivity was 0.14 mS.cm<sup>-1</sup>. After half a year of storage, water content and electrical conductivity decreased nonsignificantly and free acidity increased nonsignificantly. Stored honey samples meet the requirements of Decree 41/2012 and 106/2012. From microbiological point of view, fresh rape honey showed relatively high microbial counts. Mean values of TPC, sporulating microorganisms, lactic acid bacteria and yeasts exceeded 2.00 log cfu/g. All spotted microbial groups decreased in the stored honey comparing with the fresh honey. We found significant (<em>p</em> ˂0.01) differences of TPC, lactic acid bacteria and yeasts comparing the fresh and stored honey samples. Evaluating microbiological parameters, one sample of stored honey did not meet the requirements of Codex Alimentarius SR (2014). TPC exceeded the limit value. Based on the results we can conclude that all samples meet the requirements for good quality honey. Microbial counts in the honey decreased gradually. Probably, various microorganisms have important role in creation of the honey from the nectar of plants, but non-sporulating microorganisms die in the ripe honey.</p></td></tr></tbody></table> <!--[endif] --> |
| first_indexed | 2024-04-13T00:42:52Z |
| format | Article |
| id | doaj.art-0e08f13623ef4f8eb3db9196335789c7 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-04-13T00:42:52Z |
| publishDate | 2015-12-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-0e08f13623ef4f8eb3db9196335789c72022-12-22T03:10:06ZengHACCP ConsultingPotravinarstvo1337-09602015-12-019154354910.5219/560396Honey characteristics after extraction and half-year storageVladimíra Kňazovická0Anna Bačiková1Regina Bányiová2Jana Tkáčová3Margita Čanigová4Peter Haščík5Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 NitraHotelová akadémia Prešov, Baštova 32, 080 05 PrešovSlovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra<table style="height: 623px;" border="0" cellspacing="0" cellpadding="0" width="657" align="left"><tbody><tr><td height="623" align="left" valign="top"><p>The aim of the study was to analyze the fresh honey after extracting and after half-year storage at room temperature. Overall, we analyzed 10 samples of rape (<em>Brassica napus</em>) honey coming from district Vranov nad Toplou located in the eastern Slovakia. The analysis consisted of the evaluation of the physico-chemical parameters (water content, free acidity and electrical conductivity) and microbiological evaluation (total plate count (TPC), counts of coliform bacteria, lactic acid bacteria, sporulating microorganisms and microscopic fungi). Water content, free acidity and electrical conductivity were measured according to IHC (2009), namely these parameters were detected by refractometer, titration and conductometer, respectively. We used dilution plating method for microbiological analysis. Fresh rape honey contained 18.3 ±1.0% of water. Free acidity of fresh rape honey was 12.7 ±2.0 meq.kg<sup>-1</sup> and electrical conductivity was 0.14 mS.cm<sup>-1</sup>. After half a year of storage, water content and electrical conductivity decreased nonsignificantly and free acidity increased nonsignificantly. Stored honey samples meet the requirements of Decree 41/2012 and 106/2012. From microbiological point of view, fresh rape honey showed relatively high microbial counts. Mean values of TPC, sporulating microorganisms, lactic acid bacteria and yeasts exceeded 2.00 log cfu/g. All spotted microbial groups decreased in the stored honey comparing with the fresh honey. We found significant (<em>p</em> ˂0.01) differences of TPC, lactic acid bacteria and yeasts comparing the fresh and stored honey samples. Evaluating microbiological parameters, one sample of stored honey did not meet the requirements of Codex Alimentarius SR (2014). TPC exceeded the limit value. Based on the results we can conclude that all samples meet the requirements for good quality honey. Microbial counts in the honey decreased gradually. Probably, various microorganisms have important role in creation of the honey from the nectar of plants, but non-sporulating microorganisms die in the ripe honey.</p></td></tr></tbody></table> <!--[endif] -->http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/560honeybeerapemicroorganismelectrical conductivity |
| spellingShingle | Vladimíra Kňazovická Anna Bačiková Regina Bányiová Jana Tkáčová Margita Čanigová Peter Haščík Honey characteristics after extraction and half-year storage Potravinarstvo honeybee rape microorganism electrical conductivity |
| title | Honey characteristics after extraction and half-year storage |
| title_full | Honey characteristics after extraction and half-year storage |
| title_fullStr | Honey characteristics after extraction and half-year storage |
| title_full_unstemmed | Honey characteristics after extraction and half-year storage |
| title_short | Honey characteristics after extraction and half-year storage |
| title_sort | honey characteristics after extraction and half year storage |
| topic | honeybee rape microorganism electrical conductivity |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/560 |
| work_keys_str_mv | AT vladimiraknazovicka honeycharacteristicsafterextractionandhalfyearstorage AT annabacikova honeycharacteristicsafterextractionandhalfyearstorage AT reginabanyiova honeycharacteristicsafterextractionandhalfyearstorage AT janatkacova honeycharacteristicsafterextractionandhalfyearstorage AT margitacanigova honeycharacteristicsafterextractionandhalfyearstorage AT peterhascik honeycharacteristicsafterextractionandhalfyearstorage |