Application of conservation and stabilization methods for shelf life extention of Melipona subnitida honey
Visualizações: 48DOI :
https://doi.org/10.31416/rsdv.v13i3.1090Mots-clés :
Cooling, Dehumidification, Pasteurization, StabilizationRésumé
Honey produced by Melipona subnitida has a high moisture content and is susceptible to deterioration process, requiring greater care in its conservation or aplication or conservation methods. Thus, in this work, we tested the effect of dehumidifying carried out in refrigerator, microbiological stabilization carried out in bacteriological incubator, cooling in refrigerator and pasteurization at different temperatures on conservation of physicochemical and microbiological characteristics of Melipona subnitida bee honey. In the end, we concluded that only treatments with heating were effective in reducing microorganisms numbers, but cooling and dehumidification treatments are viable alternatives for conservation of honey in good microbiological condition.
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