Effect of processing and storage on sage (Salvia officinalis L.) honey quality (CROSBI ID 303826)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Flanjak, Ivana ; Kenjerić, Daniela ; Strelec, Ivica ; Bilić Rajs, Blanka ; Primorac, Ljiljana
engleski
Effect of processing and storage on sage (Salvia officinalis L.) honey quality
The aim of this study was to evaluate the effect of processing (45 °C/48 h and 65 °C/6 h) and two years’ storage on sage (Salvia officinalis L.) honey and to determine the period in which the compliance to the regulations is fulfilled and degradation of nutritive components are minimal. The results showed that processing at higher temperature for shorter period had a greater impact on enzyme activity decrease and increase of color than heating at lower temperature for longer time. Processing had no significant effect on HMF increase, while during storage HMF content increased above maximum prescribed value. Although processing and storage increased phenolic content and antioxidant capacity, at the same time, quality was significantly degraded regarding enzyme activity and HMF content. Therefore, it is recommended to store sage honey for less than two years and if processing is necessary to heat it at as low temperature as possible.
sage honey ; processing ; storage ; quality ; shelf life
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Podaci o izdanju
11 (6)
2022.
3375
6
objavljeno
1338-5178
10.55251/jmbfs.3375
Povezanost rada
Prehrambena tehnologija