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dc.creatorMartínez, Ramón Alejandro
dc.creatorSchvezov, Natasha
dc.creatorBrumovsky, Luis Alberto
dc.creatorPucciarelli Román, Amada Beatriz
dc.date.accessioned2023-01-30T13:20:01Z
dc.date.available2023-01-30T13:20:01Z
dc.date.issued2017-12-21
dc.identifier.citationMartínez, R. A., Schvezov, N., Brumovsky, L. A., y Pucciarelli Román, A. B. (2017). Influence of temperature and packaging type on quality parameters and antimicrobial properties during Yateí honey storage. Food Science and Technology. Campinas SP, Brasil: SBCTA; 38(1), pp. 196-202.es_AR
dc.identifier.issn1678-457X
dc.identifier.otherCCPI-CNyE-A-135
dc.identifier.other9396
dc.identifier.urihttps://hdl.handle.net/20.500.12219/4444
dc.descriptionFil: Martínez, Ramón Alejandro. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales. Módulo de Bioquímica y Farmacia; Argentina.es_AR
dc.descriptionFil: Schvezov, Natasha. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.es_AR
dc.descriptionFil: Brumovsky, Luis Alberto. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.es_AR
dc.descriptionFil: Pucciarelli Román, Amada Beatriz. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales. Laboratorio de Microbiología de Alimentos y Biotecnología “Dr. Fernando O. Benassi”; Argentina.es_AR
dc.description.abstractTetragonisca 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.en
dc.formatapplication/pdf
dc.format.extent959.0 KB
dc.language.isoengen
dc.publisherSociedad Brasilera de Ciencia y Tecnología de Alimentoses_AR
dc.relationinfo:eu-repo/semantics/altIdentifier/urn/https://www.scielo.br/pdf/cta/v38s1/0101-2061-cta-1678-457X17717.pdf
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subjectYatei honeyen
dc.subjectQualityen
dc.subjectAntimicrobialen
dc.subjectContaineren
dc.subjectPlasticen
dc.subjectGlassen
dc.titleInfluence of temperature and packaging type on quality parameters and antimicrobial properties during Yateí honey storageen
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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