Citas bibligráficas
Silva, A., (2021). Caracterización físico-químico, sensorial de la miel de abeja (Apis mellifera L.) Procedentes de dos zonas de vida de la región San Martin [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5440
Silva, A., Caracterización físico-químico, sensorial de la miel de abeja (Apis mellifera L.) Procedentes de dos zonas de vida de la región San Martin []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2021. http://hdl.handle.net/11458/5440
@misc{renati/1057322,
title = "Caracterización físico-químico, sensorial de la miel de abeja (Apis mellifera L.) Procedentes de dos zonas de vida de la región San Martin",
author = "Silva Cruz, Alfredo Alejandro",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2021"
}
A physical-chemical and sensory characterization study of honey bees (Apis mellifera L.) from two life zones (Central Huallaga and Alto Mayo ecosystems) of the San Martin region was carried out. In this work, the general objective was the physical-chemical and sensory characterization of honey bees (Apis mellifera L.) from two life zones (Central Huallaga and Alto Mayo ecosystems) - San Martin, in order to determine the physical and chemical characteristics of the honeys such as density, humidity, ash, pH, Aw, soluble solids, electrical conductivity, diastase index, hydroxymethylfurfural, color and to evaluate the sensory characteristics of the honeys from the 3 provinces of the San Martin Region. This research consists of three stages: the first stage is the physicochemical analysis, the second is the microbiological analysis and the third stage is the sensory analysis, the values obtained from the results of the aforementioned analysis were compared with the Peruvian Technical Standard. The pH of the bee honey samples from the Alto Mayo and Central Huallaga ecosystems were found to be between 3.95 - 4.18, while the acidity was found to be between 5.54 - 23.25 m-eq/kg. In the case of the density of these research samples, they ranged from 1.412-1.424 [g/mL]. For electrical conductivity, the bee honey samples showed a range of 0.354-0.408 [mS/cm] and for mineral (ash) content, the samples also showed values equal to the electrical conductivity of 0.354-0.408%. On the other hand, the samples of bee honey studied presented a humidity with a range of 17.82-19.05% and with a water activity of not more than 0.533. In the diastase index they presented values ranging from 10.54-10.75°Gothe. Hydroxymethylfurfural was found to be between 14.30-15.00 mg/kg. Regarding the microbiological analysis, no aerobic microorganisms were found in the studied samples of bee honey. In the case of sensory analysis, according to the qualification obtained, the bee honey from the Alto Mayo ecosystem showed the best sensory characteristics in terms of the studied attributes of color, flavor, consistency, aroma and acceptability compared to the sample of bee honey from the Central Huallaga ecosystem.
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons