Süzme ballarda muhafaza sıcaklığının HMF değeri ve diastaz aktivitesi üzerine etkisi

Bu arastirmada Turkiye'de farkli firmalarca uretilen suzme cicek ve salgi bali orneklerinin HMF miktari ve diastaz aktivitesi uzerine farkli muhafaza sicakliklarinin etkisinin ortaya konulmasi amaclanmistir. Ayrica farkli satis noktalarindan orijinal ambalajlarinda alinan suzme ballar, HMF miktari ve diastaz aktivitesi yonunden analiz edilerek Turk Gida Kodeksi (T.G.K.) Bal Tebligi'ne gore uygunluklari degerlendirilmistir.Calisma kapsaminda fabrikalardan dolum tarihlerinde alinan A, B, C, D, E markalarina ait suzme cicek ve salgi bali orneklerinin kalite kriterleri (nem, seker, pH, asitlik, elektriksel iletkenlik, kul) belirlenerek baslangic (0. gun) HMF ve diastaz aktiviteleri saptanmistir. Ornekler, belirli sicakliklarda (10±2 °C , 22±2 °C , 35±2 °C) muhafaza edilerek uc aylik periyotlar (3., 6., 9. ve 12. ay) sonunda HMF ve diastaz aktivitesi yonunden analize alinmistir. Calismanin piyasa taramasi bolumunde, farkli satis noktalarindan alinan 25 cicek ve 25 salgi olmak uzere toplam 50 suzme bal orneginin HMF miktari ve diastaz aktivitesi saptanarak fruktoz, glikoz ve sakkaroz icerikleri ile birlikte degerlendirilmistir. Orneklerin HMF miktarlari Yuksek Performans Sivi Kromatografisi (HPLC), diastaz aktiviteleri UV Spektrofotometre ile belirlenmistir.Elde edilen bulgulara gore, bir yil boyunca 10±2 °C ve 22±2 °C'de muhafaza edilen cicek ve salgi bali orneklerinin ortalama HMF degerleri T.G. K. Bal Tebligi'nde sinir HMF degeri olarak belirtilen 40 mg/kg`i asmazken, 35±2 °C'de muhafaza edilen orneklerde hizla artarak 6. aydan itibaren 40 mg/kg uzerinde saptanmistir. Ayrica orneklerin bir yil boyunca 10±2 °C ve 22±2 °C'deki ortalama diastaz aktiviteleri T.G. K. Bal Tebligi'nce belirtilen sinir deger olan 8'in altina dusmezken 35±2 °C'de muhafaza edilen cicek ballari icin bu deger 6. aydan itibaren 8'in altinda saptanmistir.Yine calisma kapsaminda, farkli satis noktalarindan alinarak HMF degeri ve diastaz aktivitesi belirlenen bal orneklerinin analiz sonuclarina gore; 25 cicek bali orneginden 2'si HMF degeri, 1'i diastaz aktivitesi, 7'si ise HMF degeri ve diastaz aktivitesi yonunden, 25 salgi bali orneginden 4'u HMF degeri, 1'i ise HMF degeri ve diastaz aktivitesi yonunden T.G. K Bal Tebligi'nde sinir HMF degeri olarak belirtilen 40 mg/kg ile en az 8 olmasi gereken diastaz aktivite degerine uygun olmadigi saptanmistir.Sonuc olarak tuketime sunulan suzme ballarda, gerek uretim sirasinda uygulanan isi islemi, gerekse muhafaza sicakligina bagli olarak artan HMF degeri ile azalan diastaz aktivitesi firmalarca belirlenen raf omrunu kisaltmaktadir. Balda olusan HMF'nin gida guvenligi ve halk sagligi yonunden potansiyel risk oldugu bilinmektedir. Bala ait uygun uretim ve muhafaza kosullari saglanarak, basta HMF ve diastaz olmak uzere tum kalite kriterlerinin Turk Gida Kodeksi Bal Tebligi'ne uygunlugu raf omrunun sonuna kadar saglanmalidir.AbstractThis research aims to document the effect of the storage conditions on the HMF value and distase activity of flower and honeydrew honey samples collected from several producers. Besides, jar-packed strained honey samples collected at several markets were also analyzed for HMF value and diastase activity so as to evaluate their suitability to Turkish Food Codex.Strain flower and honeydrew honey samples, which collected from five companies (A, B, C, D, E) after filling proccess, were considered for different quality criteria (pH, acidity, electrical conductivity,mousture, ash, sugar) and their initial HMF values and diastase activities were determined. Honey samples were stored under different temperatures (10, 22, 35 °C) and analyzed per three monthly period in a year (3rd, 6th., 9th and 12th) for HMF value and diastase activity. In order to analyzed the honey samples in market level, 25 flower and 25 honeydrew honey samples were collected various stores and their HMF values and diastase activities were analyzed, considered together with the fructose, glucose, saccarose contents. HMF values and diastase activities of samples were determined by HPLC (High Performance Liquid Chromotography) and U.V. spectrophotometer, respectively.According to the findings, while the average HMF values of strain flower and honeydrew honey samples which were stored at 10±2 °C and 22±2 °C for a year did not exceed the limit value ( 40 mg/kg) recommended in the Turkish Food Codex, the ones stored at 35±2 °C showed a rapid increase in HMF values after six month storage. Furthermore, diastase activities of the above mentioned samples stored at 10±2 °C ve 22±2 °C did not drop below the Turkish Food Contex criteria (8<), whereas the honey samples stored at 35±2 °C was detected to be under 8 after six months.The results of the analyses on honey samples collected from several markets indicate unsuitability for the above-given Turkish Food Codex values in 2 out of 25 strain flower and 4 out of 25 honeydrew samples for HMF value, 1 out of 25 strain flower samples for diastase activity and 7 out of 25 strain flower and 1 out of honeydrew samples for both HMF value and diastase activities.In conclusion, the shelf life of the products remarked by companies reduce with both heat treatment during process and decreasing diastase activity by the reason of increasing HMF value depending on conservation temperature in consumptive strained honeys. It is known that increased HMF value on the honey is a potential threat for food safety and public health. Hence the aim must be providing the optimal production and storage conditions for the honey. Thus the suitability of the all quality criterias in particular HMF and diastase to Turkish Food Codex, Honey Directive should be targeted to the end of shelf life