Influence of temperature and packaging type on quality parameters and antimicrobial properties during Yateí honey storage

• Autor(a) principal: MARTÍNEZ,Ramón Alejandro
• Data de Publicação: 2018
• Outros Autores: SCHVEZOV,Natasha, BRUMOVSKY,Luis Alberto, ROMÁN,Amada Beatriz Pucciarelli
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500196
• topic: yatei honey; quality; antimicrobial; container; plastic; glass

Abstract Tetragonisca fiebrigi, is a bee of the subfamily Meliponidae traditionally known as Yateí. Its honey differs from the honey produced by Apis mellifera because it is less viscous, more acidic, has sweetness and particular aromas. It is important to know the behavior of yatei honey in different storage conditions, in order to preserve the characteristics of the honey and ensure the product as harmless. The objective was to determine the influence of temperature, packaging type and storage time of Yateí honey on antimicrobial properties, microbial (Total Mesophilic Aerobic and Mold and Yeast Count) and physicochemical parameters (pH, hydroxymethylfurfural (HMF), acidity, moisture content and diastase), with methodology of national and international standards. The antimicrobial effect was variable against strains of the genus Staphylococcus aureus. The most significant microbiological quality levels were Mold and Yeast counts (> 102 CFU / g). The physicochemical parameters with the most significant values were acidity (to: 42.5 meq acid/kg honey), moisture content (to: 26%) and HMF (to: 3.8mg/kg honey). Storage at refrigeration temperature maintained standard values ​​close to Apis mellifera honey during 180 days; whereas at room temperature it was better to maintain antimicrobial power. No significant difference was found between plastic storage containers vs. glass.