Effects of different thermal treatments on physico-chemical, microbiological and sensory properties of Sabah honey

Sam, Yee Chang (2010) Effects of different thermal treatments on physico-chemical, microbiological and sensory properties of Sabah honey. Universiti Malaysia Sabah. (Unpublished)

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Abstract

The objective of this study was to evaluate the effects of thermal treatments at 40ºC for 20 min, 60ºC for 10 min and 80ºC for 3 min on Sabah honey throughout four months of storage at room temperature (28±3ºC). Physico-chemical and microbiological analyses were conducted. Sensory analysis was carried out by using hedonic and multiple comparison test at second and fourth month of storage. After four months of storage, honey heated at 80ºC had the lowest free acidity and followed by 60ºC and 40ºC. These indicated honey heated at 80ºC had the lowest rate of fermentation. Hydroxymethylfurfural content in raw and honey heated at 40ºC, 60ºC and 80ºC were 3.20, 10.33, 13.77 and 18.39 meq/ kg respectively. This indicated honey was fresh and no overheating of honey. Colour of honey samples were darker when heating temperature increased However honey heated at 80ºC showed the slowest fate of darkening. Number of microbes and yeasts and moulds decreased as heating temperature increased These showed heating at 80ºC was the most effective In reducing number of microbes and thus prolong shelf life of honey. Each thermal treatments did not cause significant (P<0.05) difference to attributes of honey. In conclusion, honey heated at 80ºC for 3 min gave the best quality honey but heating at 40ºC produced honey that meet local and international regulations for honey.

Item Type: Academic Exercise
Uncontrolled Keywords: thermal treatment, Sabah honey, room temperature, hedonic test, multiple comparison test
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 20 Feb 2014 05:28
Last Modified: 11 Oct 2017 23:56
URI: http://eprints.ums.edu.my/id/eprint/8214

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