Calidad fisicoquímica e higiénico-sanitaria de la miel comercializada en la ciudad de Chókwè
DOI:
https://doi.org/10.33448/rsd-v12i7.42360Palabras clave:
Miel; Análisis fisicoquímicos; Control de calidad.Resumen
El presente estudio tuvo como objetivo evaluar las condiciones higiénico-sanitarias y los parámetros físico-químicos de las abejas melíferas. El experimento se realizó en un diseño completamente al azar con 5 muestras, 3 de producción artesanal (A, B y C) y 2 de producción industrial (Youngs honey (D) y Goldcrest (E)). Se realizaron análisis como acidez titulable por titulación con solución de hidróxido de sodio (NaOH) 0,1 N, contenido de sólidos solubles, refractometría, pH, potenciometría, humedad, gravimetría y cenizas por incineración para su caracterización físico-química. La caracterización higiénico-sanitaria se realizó para mohos y levaduras mediante el método Spread Plate. Los datos se evaluaron utilizando el software estadístico RStudio 4.2.1 al 5% de significación de prueba de Tukey. El pH se fijó en el rango de 3.28 a 4.30, sólidos solubles de 76.36 a 77.10 ºBrix, acidez titulable al nivel de 4.14 a 6.10 meq/mL, contenido de humedad de 12.07 a 17.12% y cenizas de 0.29 a 4.34%. La caracterización microbiológica mostró la presencia de mohos en el rango de 1.5x10 a 4.9x10. Por otro lado, se verificó una carga incontable en el conteo de levaduras en las muestras A y B, superando el límite establecido por el Reglamento Técnico de Calidad e Identidad de Miel. En cuanto a las propiedades físico-químicas, no se encontraron diferencias significativas entre la miel artesanal y la industrializada. El nivel de moho en todas las muestras cumplió con los estándares recomendados para la miel y se evidenció el cumplimiento de buenas prácticas de manufactura e higiénico-sanitarias.
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