In this paper, the electrical conductivity and concentration of free acids (acidity) of various types of honey collected from the area of Vojvodina was investigated. Physicochemical analyzes of parameters such as electrical conductivity and acidity of honey have an important role in defining the overall properties of honey and assessing the quality of honey. A total of 55 samples of honey were examined. Out of the total number of samples, 5 samples did not meet the requirements of the Republic of Serbia Regulations on quality of honey due to inadequate electrical conductivity. Free acid values measured in tested samples ranged from 1.5 to 30 mEq / kg, and the values of electrical conductivity were in the range between 0.08 and 1.99 mS/cm. Our assumption that there is a correlation between the tested parameters has been confirmed only in meadow and polyfloral honey. Further research on the physicochemical properties of Serbian honey is recommended and important in order to establish certification marks and criteria for assessing the quality of Serbian honey.

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One hundred thirty-three honey samples of different floral origin from two different production years (2017 and 2018) from Serbia were examined in order to determine water content. The water content in honey affects physical, microbiological, sensory properties, and commercial value of honey. The water content in all examined honey samples produced in 2017 (56) was below maximum permissible level set by local regulations for honey. Out of the total of 77 tested honey samples that were produced in 2018, 3 samples (3.9%) did not comply with the provisions of the Regulation. By analysing honey samples originating from 2017, there was a significant difference between the water contents betwen linden honey and honeydew (p = 0.0027). The same result was obtained based on the water content in different honey types from the year 2018 (p = 0.00022). Using the F test, it has been shown that there is no significant difference in the water content between certain types of honey produced in these two years ( 2017 and 2018).

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Fish meat is considered to have a beneficial nutritional composition and a favorable effect on human health. Fish meat is a significant source of highly unsaturated fatty acids with beneficial effects on health of consumers. Therefore, knowledge of the fat, protein and especially quality of lipids in fish is very important. The objective of this summary is to synthesize data on the fatty acid composition of different sturgeon species, the meats of which could become more common in Serbia. Sturgeon, due to their favorable sensory properties, are of increasing interest to consumers. These fish are also interesting to fish farms because they are relatively easy to breed, grow fast, and are relatively resistant to diseases. Quality parameters of sturgeon meat are not well studied and there are few data to date.