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Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

Abstract

The physicochemical properties, colour characteristics and dynamic viscosity of fresh rapeseed honey (control, CON) and those stored for 18 months at room temperature (RT) or in freezer (FRO) were compared. The significant decrease of pH after storage was found. Honey stored at RT showed an increase of 5-hydroxymethylfurfural (HMF) (+543.0 %) and decrease of diastase activity (−24.4 %), while in FRO samples the decreasing course (−50.5 and −7.3 %, p > 0.05) were found in comparison with CON samples (3.07 and 28.37 mg kg−1). The negative correlation between HMF content and diastase activity was found. The temperature of storage significantly influenced colour parameters, however, RT differentiated colour of honey to a greater extent (ΔE = 20.37) than FRO (ΔE = 8.07). The lightness (L*), hue (h°), whiteness index (WI) and colour intensity (ABS450) of CON honey samples were similar to honey from FRO. The dynamic viscosity was significantly higher in honey stored in FRO in comparison to CON honey and honey stored at RT. However, in comparison with CON honey, higher (almost twice) viscosity for honey stored at RT was observed.

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Correspondence to Mariusz Florek.

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Kędzierska-Matysek, M., Florek, M., Wolanciuk, A. et al. Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus). J Food Sci Technol 53, 3349–3355 (2016). https://doi.org/10.1007/s13197-016-2313-x

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  • DOI: https://doi.org/10.1007/s13197-016-2313-x

Keywords

  • Honey
  • Storage conditions
  • Viscosity
  • Colour
  • Hydroxymethylfurfural
  • Diastase activity