Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study
The physicochemical characteristics of four distinct types of honey and honey-like products, including two varieties of flower honey, date syrup (Dibs), and glucose concentrate, were evaluated. Subsequent microbiological analysis was conducted to assess their impact on Escherichia coli (E. coli) bacteria in terms of physical and chemical attributes. Additionally, water activity (aw), osmotic pressure (OP), and instrumental color were measured. The results revealed a significant linear correlation between OP and moisture content (MC) levels. Saudi and Spanish honey samples demonstrated elevated total soluble solids (TSS) and sugar content (SC), leading to high OP and low MC levels. Consequently, these samples exhibited low aw and pH values, resulting in the lowest E. coli survival rates among the samples tested. Conversely, glucose concentrate, characterized by the highest TSS value, lowest pH value, and …
The physicochemical characteristics of four distinct types of honey and honey-like products, including two varieties of flower honey, date syrup (Dibs), and glucose concentrate, were evaluated.…
This study focused on developing an innovative cooking technique for camel meat by integrating ohmic heating with sous vide (SV) cooking. The newly developed ohmic-sous vide (OSV) system,…
This study investigates the impact of neutral detergent fiber (NDF) content in pelleted complete diets on the weight gain, carcass characteristics, and meat quality of lambs.