[Assessment parameters of honey quality. Promotion work for acquiring the Doctor's degree of Engineering Sciences in the Food Sciences in sub-sector of Food Quality]
2006
Dimins, F.
The promotion work of Fredijs Dimins Assessment parameters of honey quality was elaborated within 2000 - 2006 in Chemistry department of Latvia University of Agriculture and Chemistry laboratories of the State Health Agency. The aim of the promotion work was to assess the existing and discuss the alternative (invertase and proline) assessment parameters of honey quality, as well as to elaborate and approbate new parameters for assessment of quality of honey. The following tasks have been nominated to achieve the objective of the work: 1. To characterise the activity of main honey enzymes - invertase, glucose oxidase and amylases - in honey gathered in Latvia; 2. To estimate the content of proline (one of the main amino acids in honey) in honey gathered in Latvia; 3. To analyze correlations between different physical - chemical parameters of honey gathered in Latvia; 4. To elaborate modified method for determination of quantity of lysozyme in honey, as lysozyme is present in pollen and therefore should be present in honey; 5. To explore change in content of HMF during thermal treatment of honey, to compare sensitivity of this parameter with other thermally sensitive parameters of honey; 6. To assess the main constituents of honey gathered in Latvia and to provide mathematical analysis of the obtained results. The work consists of 3 parts: Part 1. Theoretical aspects of assessment of composition, physical and chemical characteristics and quality of honey. Part 2. Characteristic of materials, standard methods and methods of statistical analysis used in promotion work. Part 3. Results and discussion of investigation of different parameters for quality assessment of honey and physical - chemical characteristics of honey. Analysis of correlation of different physical - chemical characteristics of honey. Analysis of changes of characteristics during storage and thermal treatment of honey. Assessment of different parameters characterizing quality of honey.
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