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This study evaluated the quality of 78 honeys of six different floral types (Acacia, sage [Salvia officinalis L.], linden, chestnut, honeydew and blossom), mainly from Bosnia and Herzegovina. Reducing sugars, sucrose content, moisture, hydroxy-methylfurfural (HMF), free acidity, water-insoluble content, diastase activity, electrical conductivity were analysed. The samples of honey, collected during 2016-2017, were analysed using recommended methods. Results show that in 2016 and 2017, a great number of individual honeys sampled were of insufficient quality to satisfy regulatory requirements. Among the overall determined parameters, hydroxymethylfurfural and diastase activities in some honeys were not acceptable according to national and international regulations. A correlation between free acidity and electrical conductivity was found in both acacia and blossom honeys. HMF content and diastase activity was strongly negatively correlated in both acacia and blossom honeys. The quality of the honeys was varied, based on botanical origins, and presumably, handling and storage conditions.

Snails are used in human nutrition daily in some regions of the world. The acceptability of snail meat affected by many different factors (habits, customs, etc.) but the most important is way of preparing. This paper describes sensory attributes of snail’s meat quality, prepared in two ways, French and Mediterranean. During meals preparation with snail’s meat, various supplements and spices can greatly enhance the sensory properties, especially smell and taste. Results of overall acceptability in this paper show that the Mediterranean way of prepared snails are statistically significant (p

Snail meat is used daily in the human diet. Snails are used in human nutrition daily in some regions of the world. According to measurable attributes of proteins and lipids quality, snails fall into the middle category of this source of nutrients. The paper describes nutritive attributes of snail’s quality from the aspect of macro and micro nutrients. In the composition of essential amino acid leucine and lysine are dominant, and tryptophan is missing. Essential fatty acids are relatively high in snails, especially linolenic and arahidonic acid, but some polyunsaturated omega-3 fatty acids, such as EPA. Out of mineral material copper, iron and magnesium take an important place. With regard to methods of diet and residence snail meat can be loaded to certain heavy metals, residues of radioactive substances and pesticides. These are reasons to control the snails before processing in order to increase safety of the obtained product.