Öz
This research intends to reveal the effects of different storage temperatures on the HMF amounts and diastase activities of strained flower honey and honeydew honey samples produced by different companies in Turkey. In this context, the initial HMF values and diastase activities of the strained flower honey and honeydew honey samples belonging to five different companies, collected at the date of filling, were examined with defined quality criteria (moisture, sugar, pH, acidity, electrical conductivity and ash). Samples were stored at certain temperatures (10±2 °C, 22±2 °C, 35±2 °C), and were analyzed at the end of each of the threemonth periods (3rd, 6th, 9th and 12th months) regarding HMF and diastase activity. According to the results, average HMF values of the flower honey and honeydew honey samples stored at 10±2 °C and 22±2 °C for one year did not exceed 40 mg/kg, which is given as the limit HMF value in the Turkish Food Codex (TFC) Directive on honey, while it rapidly increased in the samples stored at 35±2 °C, and was determined to be over 40 mg/kg as of 6th month onwards. In addition, average diastase activities of the samples at 10±2 °C and 22±2 °C did not drop below the limit value of 8 in TFC, though it was determined to be below 8 as of 6th month onwards, for the flower honey stored at 35±2 °C. To conclude, decrease in diastase activity shortens the shelf lives set by the firms. By providing proper production and storage conditions, all quality criteria should be ensured to remain consistent with the TFC Directive on honey
Anahtar Kelimeler
Kaynakça
- Ajlouni S, Sujirapinyokul Hydroxymethylfurfuraldehyde and amylase contents in Australian honey. Food Chem, 119, 1000-1005. (2009):
- Belitz HD, Grosch W (1999): Food chemistry (2nd ed.). Berlin: Springer-Verlag, pp. 821-828.
- Bogdanov S (2009): Harmonised methods of the international honey commission. IHC responsible for the methods; Bee Product Science, 9-54.
- Castro Vàzquez L, Díaz Maroto MC, Gonzàlez Vinas MA, et al. (2008): Influence of storage conditions on chemical composition and sensory properties of citrus honey. J Agric Food Chem, 56, 1999-2006.
- Fallico B, Zappalà M, Arena E, et al. (2004): Effects of conditioning on HMF content in unifloral honeys. Food Chem, 85, 305-313.
- Fallico B, Arena E, Zappalà M (2009): Prediction of honey shelf life. J Food Quality, 32, 352-368.
- Moar NT (1985): Pollen analysis of New Zealland honey. J Agr Res, 28, 38-70.
- Morales V, Sanz ML, Martin-Alvarez PJ, et al. (2000): Combined use of HMF and furosine to assess fresh honey quality. J Sci Food Agric, 89, 1332-1338.
- Sahinler N (2007): Effects of heating and storage on hydroxymethylfurfural and diastase activity of different Turkish honeys. J Apicult Res, 46, 34-39.
- Sahinler N, Sahinler S, Gül A (2001): Hatay yöresi ballarının bileşimi ve biyokimyasal analizi. MKÜ Ziraat Fak Derg, 6, 93-108.
- Sancho TM, Muniata S, Huidobro FJ, et al. (1992): Aging of honey. J Agr Food Chem, 40, 134-138.
- Teixido E, Santos FJ, Puignou L, et al. (2006): Analysis of 5-hydroxymethyfurfural in foods by gas chromatography- mass spectrometry. J Chromatogr A, 1135, 85-90.
- Tosi E, Ciappini M, Lucero H (2002): Honey thermal treatment effects on hydroxymethyfurfural content. Food Chem, 77, 71-74.
- Turhan K (2008): Effect of thermal treatment and storage on HMF content and diastase activity of honeys collected from Middle Anatolia in Turkey. 233-239 In: B Sener (Ed.), Innovations in Chemical Biology, Springer, Berlin. 15. Turgay
- Ö (2009): Characteristic properties of Kahramanmaraş honey samples. KSU Doğa Bilimleri Dergisi, 12, 21-24.
- Türk Gıda Kodeksi Bal Tebliği (2012): No: 2012/58, 27/07/2012, Türkiye. http://www.resmigazete.gov.tr/eskiler/2012/07/20120727- 12.htm
- Yılmaz H, Küfrevioğlu İ (2001): Doğu ve Güneydoğu Anadolu bölgelerinden toplanan balların bilesimi ve depolamanın HMF miktarı ve diastaz aktivitesine etkisi. Turk J Agric For, 25, 347-349.
Öz
Bu araştırmada Türkiye’de farklı firmalarca üretilen süzme çiçek ve salgı balı örneklerinin HMF miktarı ve diastaz aktivitesi üzerine farklı muhafaza sıcaklıklarının etkisinin ortaya konulması amaçlandı. Bu kapsamda fabrikalardan dolum tarihlerinde alınarak kalite kriterleri (nem, şeker, pH, asitlik, elektriksel iletkenlik, kül) belirlenen beş farklı firmaya ait süzme çiçek ve çam balı örneklerinin başlangıç HMF değeri ve diastaz aktiviteleri saptandı. Örnekler, belirli sıcaklıklarda (10±2 °C, 22±2 °C, 35±2 °C) muhafaza edilerek üç aylık periyotlar (3, 6, 9 ve 12. ay) sonunda HMF ve diastaz aktivitesi yönünden analiz edildi. Elde edilen bulgulara göre, bir yıl boyunca 10±2 °C ve 22±2 °C’de muhafaza edilen çiçek ve salgı balı örneklerinin ortalama HMF değerleri Türk Gıda Kodeksi (TGK) Bal Tebliği’nde sınır HMF değeri olarak belirtilen 40 mg/kg’ı aşmazken, 35±2 °C’de muhafaza edilen örneklerde hızla artarak 6. aydan itibaren 40 mg/kg’ın üzerinde saptandı. Ayrıca örneklerin 10±2 °C ve 22±2 °C’deki ortalama diastaz aktiviteleri TGK Bal Tebliği’nce belirtilen sınır değer olan 8’in altına düşmezken 35±2 °C’de muhafaza edilen çiçek balları için bu değer 6. aydan itibaren 8’in altında saptandı. Sonuç olarak tüketime sunulan süzme ballarda, gerek üretim sırasında uygulanan ısı işlemi, gerekse muhafaza sıcaklığına bağlı olarak artan HMF değeri ile azalan diastaz aktivitesi firmalarca belirlenen raf ömrünü kısaltmaktadır. Bala ait uygun üretim ve muhafaza koşulları sağlanarak, başta HMF ve diastaz olmak üzere tüm kalite kriterlerinin TGK Bal Tebliği’ne uygunluğu raf ömrünün sonuna kadar sağlanmalıdır
Anahtar Kelimeler
Kaynakça
- Ajlouni S, Sujirapinyokul Hydroxymethylfurfuraldehyde and amylase contents in Australian honey. Food Chem, 119, 1000-1005. (2009):
- Belitz HD, Grosch W (1999): Food chemistry (2nd ed.). Berlin: Springer-Verlag, pp. 821-828.
- Bogdanov S (2009): Harmonised methods of the international honey commission. IHC responsible for the methods; Bee Product Science, 9-54.
- Castro Vàzquez L, Díaz Maroto MC, Gonzàlez Vinas MA, et al. (2008): Influence of storage conditions on chemical composition and sensory properties of citrus honey. J Agric Food Chem, 56, 1999-2006.
- Fallico B, Zappalà M, Arena E, et al. (2004): Effects of conditioning on HMF content in unifloral honeys. Food Chem, 85, 305-313.
- Fallico B, Arena E, Zappalà M (2009): Prediction of honey shelf life. J Food Quality, 32, 352-368.
- Moar NT (1985): Pollen analysis of New Zealland honey. J Agr Res, 28, 38-70.
- Morales V, Sanz ML, Martin-Alvarez PJ, et al. (2000): Combined use of HMF and furosine to assess fresh honey quality. J Sci Food Agric, 89, 1332-1338.
- Sahinler N (2007): Effects of heating and storage on hydroxymethylfurfural and diastase activity of different Turkish honeys. J Apicult Res, 46, 34-39.
- Sahinler N, Sahinler S, Gül A (2001): Hatay yöresi ballarının bileşimi ve biyokimyasal analizi. MKÜ Ziraat Fak Derg, 6, 93-108.
- Sancho TM, Muniata S, Huidobro FJ, et al. (1992): Aging of honey. J Agr Food Chem, 40, 134-138.
- Teixido E, Santos FJ, Puignou L, et al. (2006): Analysis of 5-hydroxymethyfurfural in foods by gas chromatography- mass spectrometry. J Chromatogr A, 1135, 85-90.
- Tosi E, Ciappini M, Lucero H (2002): Honey thermal treatment effects on hydroxymethyfurfural content. Food Chem, 77, 71-74.
- Turhan K (2008): Effect of thermal treatment and storage on HMF content and diastase activity of honeys collected from Middle Anatolia in Turkey. 233-239 In: B Sener (Ed.), Innovations in Chemical Biology, Springer, Berlin. 15. Turgay
- Ö (2009): Characteristic properties of Kahramanmaraş honey samples. KSU Doğa Bilimleri Dergisi, 12, 21-24.
- Türk Gıda Kodeksi Bal Tebliği (2012): No: 2012/58, 27/07/2012, Türkiye. http://www.resmigazete.gov.tr/eskiler/2012/07/20120727- 12.htm
- Yılmaz H, Küfrevioğlu İ (2001): Doğu ve Güneydoğu Anadolu bölgelerinden toplanan balların bilesimi ve depolamanın HMF miktarı ve diastaz aktivitesine etkisi. Turk J Agric For, 25, 347-349.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi |
| Diğer ID | JA76HZ76KT |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Aralık 2017 |
| Yayımlandığı Sayı | Yıl 2017Cilt: 64 Sayı: 4 |