SIST ISO 5554:1995 PDF

Name: SIST ISO 5554:1995 — Meat products -- Determination of starch content (Reference method)
SKU: SIST ISO 5554:1995
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Meat products -- Determination of starch content (Reference method)

Название (английский):

SIST ISO 5554:1995

Meat products -- Determination of starch content (Reference method)

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 7
Дата публикации:: 1 августа 1995 г.
ICS:: 67.120.10
Технический комитет:: KŽP - Agricultural food products

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Описание (английский):

The method consists in heating a test portion with ethanolic potassium hydroxide solution until the meat components are totally dissolved, decanting, washing of the remaining residue with hot ethanol, filtering, dissolving in hydrochloric acid, and hydrolysis, followed by titrimetric determination of the glucose formed.

Abstract

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Overview

SIST ISO 5554:1995 is an International Standard established by the International Organization for Standardization (ISO) that specifies a reference method for determining starch content in meat products. This method is critical in ensuring the accurate chemical analysis of meat products, particularly those without added substances that yield reducing sugars upon hydrolysis. By providing a detailed, reproducible procedure based on titrimetric determination of glucose formed through starch hydrolysis, SIST ISO 5554:1995 supports quality control and regulatory compliance within the meat processing and food safety industries.

Key Topics

Scope and Application The standard applies specifically to meat products that contain starch but do not include other added substances that may yield reducing sugars when hydrolyzed. It is designed for precise quantification of the starch content expressed as a percentage by mass.

Analytical Principle The test portion is heated with ethanolic potassium hydroxide solution to dissolve meat components, followed by washing, filtering, and acid hydrolysis of the residue. The glucose formed is then titrimetrically measured to determine the starch content.

Reagents and Solutions Several high-purity reagents are used, including ethanolic potassium hydroxide, hydrochloric acid, bromothymol blue indicator, sodium hydroxide, copper reagent, and sodium thiosulphate, among others.

Apparatus Requirements The procedure requires conventional laboratory equipment such as a mechanical meat mincer, boiling water bath, fluted filter paper, burette, pH meter, and titration flasks.

Procedure Steps

Sample homogenization and preparation
Extraction of starch by heating with ethanolic potassium hydroxide
Filtration and washing of residue
Hydrolysis of starch in hydrochloric acid
Neutralization and titrimetric determination of glucose using sodium thiosulphate

Calculation and Result Expression The starch content is calculated using a specific formula taking into account titration volumes, sample mass, and conversion factors; results are reported to the nearest 0.1%.

Precision and Repeatability The method demonstrates high precision with repeatability limits of 0.2 g starch per 100 g sample and reproducibility limits of 0.3 g starch per 100 g sample between different laboratories.

Applications

Quality Control in Meat Industry Manufacturers and laboratories use SIST ISO 5554:1995 to determine starch additives in meat products, ensuring product composition integrity and compliance with labeling regulations.

Food Safety and Regulatory Compliance Regulatory bodies utilize this method to verify that starch levels conform to permitted limits, preventing mislabeling and adulteration.

Research and Development Food scientists apply the method during product formulation and testing to optimize the starch content affecting texture, shelf-life, and consumer acceptability.

Customs and Import Inspection Customs agencies use the standard for verifying imported meat products meet established compositional standards.

Related Standards

ISO 3100: Sampling of Meat and Meat Products Provides guidance for obtaining representative samples essential for accurate starch content determination as per ISO 5554.

ISO 2171: Cereals and Pulses - Determination of Ash Content While dealing with different compositional parameters, it complements starch analysis in overall product quality assessment.

ISO 999: Sensory Analysis Methodology Indirectly related, supporting holistic meat product evaluation including effects of starch inclusion on sensory qualities.

Keywords: ISO 5554, starch content determination, meat products analysis, chemical analysis standard, titrimetric method, meat product quality control, starch measurement in food, ISO standards meat industry, analytical procedures for starch, food safety meat products

SIST ISO 5554:1995 PDF

Abstract

Похожие стандарты

Overview

Key Topics

Applications

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