Duman Berna AYDIN, ÇİĞDEM SEZER, Bilge Nebahat ORAL

Kars'ta satışa sunulan süzme balların kalite niteliklerinin araştırılması

Bu çalışmada, Kars İli piyasasında perakende satışa sunulan ballar, Türk Standartları (TS 3036) ve Türk Gıda Kodeksi Bal Tebliğine uygunluk bakımından incelenmiştir. Yürütülen analizler sonucunda test edilen 20 örnekten 10'unun ticari glukoz içermesinden, 13'ünün diyastaz sayısı ve Tinin de sahip olduğu Hidroksimetil Furfurol değerinden dolayı uygun özellik taşımadıkları kanaatine varılmıştır. Bunun yanında, örneklerden 19'unun pH değeri, 4'ünün invert şeker ve 4'ünün de sakkaroz miktarının standart ölçütlerinde bildirilen limitlerin dışında olduğu belirlenmiştir. Ayrıca 3 örnekte stafilokok sayısı 1x102 kob/g'dan daha yüksek saptanmıştır. Sonuç olarak analize alınan balların hiçbirinin test edilen parametreler yönünden, kıstas alınan standartlara uygun olmadığı görüldü.

Anahtar Kelimeler:

kimyasal analizler, gıda kalitesi, bal, fizikokimyasal özellikler, kalite kontrolü, standardizasyon, Kars, mikrobiyolojik kalite

Determination of Quality components of strained honey marketed in Kars

In this study, 20 of honey samples from Kars markets were investigated according to Turkish Standard (TS 3036) and Turkish Food Codex. The results indicated that the samples had commercial glucose (n:10), low diastatic index (n:13), high hydroxymethyl furfural level (n:T), high proportion of saccharose (n:4) and low contents of reducing sugars (n: 4). Staphylococci number were higher than 1x102 cfu/g in 3 of 20 samples. The findings obtained in our study showed that any sample tested was in acceptable limits recommended by Turkish Standards.

Keywords:

chemical analysis, food quality, honey, physicochemical properties, quality controls, standardization, Kars, microbiological quality,

PDF

___

1. Anonim: Türk Standartları, Bal, TS 3036. Necatibey Cad, Ankara ,1990.
2. Ahmed J, Prabhu ST, Raghavan GSV, Ngadi M: Physicochemical, rheological, calorimetric and dielectric behavior of selected Indian honey, j Food Engin, 79,1207-1213,2007.
3. Gheldof N, Engeseth NJ: Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of vitro lipoprotein oxidation in human serum samples. J Agric Food Chem, 50, 3050-3055, 2002.
4. Nagai T, Inoue R, Inoue H, Suzuki N: Scavenging capacities of pollen extracts from Cistus ladaniferus on autoxidation, superoxide radicals, hydroxyl radicals and DPPH radicals. Nutrition Res, 22, 519-526, 2002.
5. Tolon B: Muğla ve yöresi çam ballarının biyokimyasal özellikleri üzerine bir araştırma. Doktora tezi, Ege Üniv Fen Bil Enst, s.1.17, 1999.
6. Molan PC: Honey as an antimicrobial agent. International Conference on Bee Product: Properties, Applications and Apitherapy, p.27, 1997.
7. Estupinan S, Sanjuan E: Quality parameters of honey. II. Chemical composition. Alimentaria, 297, 117-122, 1998.
8. Richardson Tr Hyslop D: Quimica de los Alimentos. InO. Acribia SA, Zaragoza, Espana. Fennema. pp. 451-464, 1992.
9. Malan C, Marletto O: Blastomiceti da mieli di diversi origini e provenienze. Annali del' Accademica di Agricoltura di Torino. 116, 1 -18, 1974.
10. Mundo MA, Padilla-Zakour Ol, Worobo RW: Antimicrobial activity of honey against food pathogens and food spoilage microorganisms. Paper presented at the Institute of Food Technolologists annual Meeting, June 15-19, Anaheim, CA, 2002.
11. Mundo MM, Padilla-Zakour Ol, Worobo RW: Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys. Int J Food Microbiol, 97, 1-8, 2004.
12. Muller HG, Tobin G: Nutrition and food Processing, Avi- American edition, The Avi Publishing Company, Inc. Wesport, Connecticut, USA, 302 p,1980.
13.Huidobro JF, Santana FJ, Sanchez MP, Sancho MT, Muniategui S, Simal-Lozano J: Diastase, invertase and Dglukosidase aktivities in fresh honey from North-West Spain. J ApiculturalResch, 3 (1): 39-44,1995.
14. Oddo PL, Baldi E, Accorti M: Diastatic activity in some unifloral honeys. Apidologie, 21, 17-24, 1990.
15. Bogdanov S, Martin P, Lüllman C, Borneck R, Morlot M, Heritier ), Vorwohl G, Russmann H, Persano-Oddo L, Sabatini AG, Marcazzan GL, Marioleas P, Tsigouri A, Kerkvliet J, Ortiz A, Ivanov T: Harmonised Methods of The European Honey Commission. Apidologie, (extra issue), 1-59, 1997.
16. Tosi E, Ciappini M, Re E, Lucero H: Honey thermal treatment effects on hydroxymethylfurfural content. Food Chem, 77, 71-74, 2002.
17. Özcan M, Arslan D, Ceylan DA: Effect of inverted saccharose on some properties of honey. Food Chem, 99, 24-29, 2006.
18. Ramirez Cervantes MA, Gonzales Novelo SA, Sauri Duch E: Effect of the temporary thermic treatment of honey on variation of the quality of the same during storage. Apiacta, 35, 162 - 170, 2000.
19. Anonim: Türk Gıda Kodeksi, Bal Tebliği, 2005.
20. Ünal C, Küplülü Ö: Chemical quality of strained honey consumed in Ankara. Ankara Üniv Vet Fak Derg, 53, 1-4, 2006.
21. Ağırbaş Özmen Ç: Trakya yöresi ballarının bileşimlerinin araştırılması. Yüksek Lisans tezi, İstanbul Üniv Fen Bil Enst, s. 46, 2001.
22. Yılmaz H: Doğu ve Güneydoğu Anadolu Bölgesi ballarının kimyasal bileşimlerinin araştırılması. Doktora tezi, Atatürk Üniv Fen Bil Enst, s. 60, 1994.
23. Singh N, Bath PK: Quality evaluation of different types of Indian honey. Food Chem, 58 (1-2): 129-133, 1997.
24. Mendes E, Brojo Proença E, Ferreira IMPLVO, Ferreira MA: Quality evaluation of Portuguese honey. Carbo Poly, 37,219-223,1998.
25. Ouchemoukh S, Louaileche H, Schweitzer P: Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Contr, 18, 52-58, 2007.
26. Küçük M, Kolaylı S, Karaoğlu Ş, Ulusoy E, Baltacı C, Candan F: Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chem, 100, 526-534, 2007.
27. Serrano S, Villarejo M, Espejo R, Jodral M: Chemical and physical parameters of Andalusian honey: Classification of Citrus and Eucalyptus honeys by discriminant analysis. FoodChem, 87, 619-625, 2004.
28. Rail VLM, Bombo AJ, Lopes TF, Carvalho LR, Silva MG: Honey consumption in the state of Sao Paulo: A risk to human health. Anaerobe, 9 (6): 299-303, 2003.
29. lurlina MO, Fritz R: Characterization of microorganisms in Argentinean honeys from different sources. Int J Food Microbiol, 105, 297- 304, 2005.
30. Bogdanov S, Lüllman C, Martin P, Von Der Ohe W, Russmann H, Vorwohl G, Persano-Oddo L, Sabatini AG, Marcazzan GL, Piro R, Flamini C, Morlot M, Heritier J, Borneck R, Marioleas P, Tsigouri A, Kerkvliet J, Ortiz A, Ivanov T, D'Arcy B, Mossel B, Vit P: Honey quality and international regulatory standards: Review by the international honey commission. Bee World, 80 (2): 61-69,1999.