Parameter avaliation of quality and thermal stability of honey produced in Sousa-PB region

Abstract

Much of the honey produced in the city of Sousa-PB, and neighboring towns is sold without nutritional labeling or record, especially in free or informal trade fairs. Facts that increase the risk of tampering and leave consumers unprotected. After harvesting, honey continues to suffer physical, chemical, microbiological and sensory changes. This creates the need to produce it within the highest levels of quality, controlling all stages of processing, so you can guarantee a good quality product. Inserted in this context, this paper aims to physico-chemical, microbiological characterization and thermal stability of honey bee Apis mellifera produced and marketed in the region of Sousa-PB, and compare their physicochemical properties with the standards established by Brazilian legislation and quality control of honey. The physico-chemical and microbiological analyzes were performed at the Federal Institute of Education, Science and Technology of Paraiba Sousa Campus. The results showed that the moisture content ranged from 16 to 20.7%, while respecting the limits required by the Brazilian legislation. In the determination of ash all samples are in agreement with the laws,. Among all averages, the biggest change was highlighted for acidity which had large difference between the minimum and maximum average 27.23 75.93 meq.kg-1. The TG / DTG curves showed five stages of thermal decomposition behaviors similar thermal. The parameters analyzed in this study are mostly within the standards required by Brazilian legislation for honey and according to the microbiological analyzes honey is not contaminated, thus being suitable for consumption.