BS 4401-12-1979 Methods of test for meat and meat products - Determination of starch content of meat products (reference method)《肉及肉制品试验方法 第12部分 肉制品淀粉含量测定(比对法)》.pdf
《BS 4401-12-1979 Methods of test for meat and meat products - Determination of starch content of meat products (reference method)《肉及肉制品试验方法 第12部分 肉制品淀粉含量测定(比对法)》.pdf》由会员分享,可在线阅读,更多相关《BS 4401-12-1979 Methods of test for meat and meat products - Determination of starch content of meat products (reference method)《肉及肉制品试验方法 第12部分 肉制品淀粉含量测定(比对法)》.pdf(12页珍藏版)》请在麦多课文档分享上搜索。
1、BRITISH STANDARD CONFIRMED JUNE 1993 BS 4401-12: 1979 ISO 5554:1978 Incorporating Amendment No. 1 Methods of test for Meat and meat products Part 12: Determination of starch content of meat products (reference method) ISO title: Meat products Determination of starch content (Reference method) UDC 63
2、7.5:664.91/.94:543.854.746BS4401-12:1979 This British Standard, having been prepared under the directionof the Food and Agriculture Standards Committee,was published underthe authority of the Executive Board and came intoeffect on 28 February 1979 BSI 10-1999 The following BSI references relate to t
3、he work on this standard: Committee reference FAC/6 Draft for comment 76/53487 DC ISBN 0 580 10599 7 Cooperating organizations The Food and Agriculture Standards Committee, under whose direction this British Standard was prepared, consists of representatives from the following Government departments
4、 and scientific and industrial organizations: Agricultural Co-operation and Marketing Services Agricultural Research Council, Meat Research Institute British Food Manufacturing Industries Research Association* British Industrial Biological Research Association Ltd. Campden Food Preservation Research
5、 Association Consumer Standards Advisory Committee of BSI Department of Agriculture and Fisheries for Scotland Department of Agriculture Government of Northern Ireland Department of Industry Laboratory of the Government Chemist* Flour Milling and Baking Research Association Food and Drink Industries
6、 Council Food Manufacturers Federation Incorporated Institute of Brewing Local Authority Joint Advisory Committee on Food Standards Ministry of Agriculture, Fisheries and Food* National Farmers Union* National Farmers Union of Scotland Tobacco Advisory Committee The organizations marked with an aste
7、risk in the above list, together with the following, were directly represented on the committee entrusted with the preparation of this British Standard: Agricultural Research Council British Poultry Federation Limited Chemical Society, Analytical Division Institute of Meat Licensed Animal Slaughtere
8、rs and Salvage Association Meat and Livestock Commission Meat Manufacturers Association National Federation of Meat Traders Associations (Inc) Public Health Laboratory Service Society of Chemical Industry Ulster Farmers Union Amendments issued since publication Amd. No. Date of issue Comments 3032 J
9、une 1979 Indicated by a sideline in the marginBS4401-12:1979 BSI 10-1999 i Contents Page Cooperating organizations Inside front cover National foreword ii 1 Scope 1 2 Field of application 1 3 Reference 1 4 Definition 1 5 Principle 1 6 Reagents 1 7 Apparatus 2 8 Sample 2 9 Procedure 2 10 Expression o
10、f results 3 11 Test report 3 Figure Graph for conversion of millilitres of 0,1 N sodium thiosulphatesolution to milligrams of glucose 5 Table Conversion of millilitres of 0,1 N sodium thiosulphate solutiontomilligrams of glucose 4 Publications referred to Inside back coverBS4401-12:1979 ii BSI 10-19
11、99 National foreword This Part of this British Standard is identical with ISO 5554 “Meat products Determination of starch content (Reference method)” which was prepared by Subcommittee6, Meat and meat products of ISO/TC34, Agricultural food products. Further Parts will be published as they become av
12、ailable, subject to approval by the UnitedKingdom of the corresponding International Standards. Terminology and conventions. The text of the International Standard has been approved as suitable for publication, without deviation, as a British Standard. Some terminology and certain conventions are no
13、t identical with those used in British Standards; attention is especially drawn to the following. The comma has been used throughout as a decimal marker. In British Standards it is current practice to use a full point on the baseline as the decimal marker. Wherever the words “International Standard”
14、 appear, referring to this standard, they should be interpreted as “British Standard”. NOTEThe general reference to ISO3100 in clause3 and8.1 applies at present only to ISO 3100-I:1975 which is related to BS 5348-1:1976; subsequent Parts of ISO 3100 are expected to be published as dual-numbered Part
15、s of BS5348. Additional information. With reference to clause6, water complying with the requirements of BS 3978 is suitable. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Complianc
16、e with a British Standard does not of itself confer immunity from legal obligations. Cross-references International Standard Corresponding British Standard ISO 3100 (see note) BS 5348 Methods for sampling meat and meat products ISO/R385:1964 BS 846:1962 Burettes and bulb burettes (Related) Summary o
17、f pages This document comprises a front cover, an inside front cover, pages i and ii, pages1 to 6, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front co
18、ver.BS4401-12:1979 BSI 10-1999 1 1 Scope This International Standard specifies a reference method for the determination of the starch content of meat products. 2 Field of application This International Standard applies only to products which do not contain added substances, other than starch, that y
19、ield reducing sugars on hydrolysis. 3 Reference ISO 3100, Meat and meat products Sampling. 4 Definition starch content of meat products the starch content determined according to the procedure described in this International Standard and expressed as a percentage by mass 5 Principle Heating of a tes
20、t portion with ethanolic potassium hydroxide solution until the meat components are totally dissolved. Decantation, washing of the remaining residue with hot ethanol, filtering, dissolution in hydrochloric acid, and hydrolysis. Titrimetric determination of the glucose formed. 6 Reagents All reagents
21、 shall be of recognized analytical quality. The water used shall be distilled water or water of at least equivalent purity. 6.1 Potassium hydroxide, ethanolic solution. Dissolve 50g of potassium hydroxide in800ml of95% (V/V) ethanol and dilute to 1000ml with the same ethanol. 6.2 Ethanol, 80% (V/V).
22、 6.3 Hydrochloric acid, 1,0M solution (chlorine-free). 6.4 Bromothymol blue, 10 g/l solution in 95% (V/V) ethanol. 6.5 Sodium hydroxide, 300 g/l solution. 6.6 Solutions for precipitation of proteins Solution I Dissolve 106 g of potassium hexacyanoferrate(II) trihydrate K 4 Fe(CN) 6 .3H 2 O in water
23、in a 1000ml one-mark volumetric flask and dilute to the mark. Solution II Dissolve 220 g of zinc acetate dihydrate Zn(CH 3 COO) 2 .2H 2 O in water in a1 000ml one-mark volumetric flask. Add30ml of glacial acetic acid, and dilute to the mark with water. 6.7 Copper reagent Prepare the following soluti
24、ons: a) 25g of copper(II) sulphate pentahydrate (CuSO 4 .5H 2 O) in100ml of water; b) 144 g of sodium carbonate (Na 2 CO 3 ) in 300 to400 ml of water at50 C; c) 50 g of citric acid monohydrate (C 6 H 8 O 7 .H 2 O) in50 ml of water. Add solution c) slowly and carefully, stirring continuously, to solu
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