Avaliação da qualidade sensorial e microbiológica de méis de abelha africanizada (Apis mellífera) do município de Cuité-PB.

Abstract

Honey is a compound produced by bees from nectar and plant exudates that has in its composition mainly carbohydrates such as glucose and fructose, and several other substances, including amino acids, minerals, substances, chemicals, enzymes, only in use. As properties of fit according to a qualified plant were extracted and external factors such as weather conditions. Thus, the present study aimed to evaluate the sensory and microbiological quality of the honeys applied by the aphanized bees (Apis meliferous) heard from different flowers. For this, use three colors of African watermelon of different flowers. Sensory analysis of honeys was performed through the nine point structured hedonic scale. Microbiological analyzes were also performed to count mesophil, psychotrophic, coliform, mold and yeast and presence of Salmonella sp. Given the results of sensory analysis, it can be verified if the attribute is displayed, the honeys receive average scores of 8.1; 7.8 and 7.2, color pair of 7.9; 7.8 and 7.0, aroma 7.4; 6.7 and 6.9, taste 7.7; 5.9 and 6.2, consistency 7.8; 7.5 and 7.4, overall rating 7.9; 6.6 and 6.7 and purchase intention of 4.0; 3.1 and 3.4 for MA1, MA2 and MA3, respectively. For acceptability of the honeys, the index ranges from 66-90%. As for microbiological analysis, all samples applied within what is recommended in the literature, demonstrating that the process of honey processing was performed according to good practices and the product can be considered safe for consumption. Therefore, it concludes that the honey collected in the city of Cuité, has good sensory and hygienic sanitary quality, shows a safe product and great potential in the market.