Volume 16, Issue 90 (2019)                   FSCT 2019, 16(90): 27-37 | Back to browse issues page

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Raftani Amiri Z, Belgheisi S. Study of physicochemical and microbial characteristics of honeys with different floral origion in Alborz province . FSCT 2019; 16 (90) :27-37
URL: http://fsct.modares.ac.ir/article-7-25212-en.html
1- Associate Professor, Dept. of Food Science, Sari Agricultural Sciences and Natural Resources University, Sari, Iran , zramiri@gmail.com
2- Instructor, Dept. of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran
Abstract:   (14303 Views)
Identification of standard physicochemical and microbial characteristics in food products is important. Since the chemical composition of honey varies from origins, it is necessary to review and revise its properties in accordance with these factors. In this study, the physicochemical properties and microbial characteristics 30 honey samples were evaluated from different vegetation sources (Milkvetch, Jujube, thymes, Orange blossom and Multi -flower) and compared with the characteristics defined in the International Standard Codex. The results showed that the moisture content of Orange blossom e honey was higher than other herbaceous species and did not conform to the International Codex Standard (maximum 20%). Also, sucrose content in Milkvetch, Jujube, thymes and multi-flower was higher than the International Codex Standard (maximum 5%). Hydroxymethylfurfural in all specimens, with the exception of Orange blossom honey, were higher than the maximum (40 mg/kg). Diastase in Milkvetch, Jujube, thymes and Multi -flower was below the standard (minimum G08). Proline in all specimens, with the exception of Milkvetch, was within the permissible International Codex Standard (minimum 180 mg/kg). The amount of microbial contamination of honey samples is not dependent on plant origin and there is a significant difference between samples (p>0.0).According to the results, it is suggested that the existing standards regarding to the physicochemical characteristics of honey be reviewed and evaluated according to its herbaceous origin, and the plant origin should be considered in determining the acceptable tolerances of each feature.
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Article Type: Original Research | Subject: Food quality control
Received: 2018/09/17 | Accepted: 2018/12/17 | Published: 2019/08/15

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