Livsmedelsteknik

Ämnesområden: Kött och köttprodukter
Kommittébeteckning: SIS/TK 435 (Livsmedel och foder)
Källa: ISO
Svarsdatum: den 27 jan 2021
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This International Standard specifies three methods for the determination of total phosphorous content - Inductively coupled plasma optical emission spectrometry (ICP-OES) method, Spectrometric method and Gravimetric method of all kinds of meat and meat products, including poultry and livestock.
For the inductively coupled plasma optical emission spectrometry (ICP-OES) method, the limit of detection (LOD) is 1.0mg/kg and limit of quantify (LOQ) is 3.0 mg/kg if the mass of test portion is 0.5g, constant volume is 50ml.

Ämnesområden: Kött och köttprodukter
Kommittébeteckning: SIS/TK 435 (Livsmedel och foder)
Källa: ISO
Svarsdatum: den 27 jan 2021
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This document specifies spectrophotometer method and light absorption microplate reader method for the determination of the free L-(+)-glutamic acid content of meat and meat products.
This document is applicable to meat and meat products, including livestock and poultry products.

Kommittébeteckning: SIS/TK 413 (Provning av flytande och gasformiga bränslen)
Källa: CEN
Svarsdatum: den 10 feb 2021
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This document specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip point, of animal and vegetable fats and oils (referred to as fats hereinafter).
— Method A is only applicable to animal and vegetable fats which are solid at ambient temperature and which do not exhibit pronounced polymorphism.
— Method B is applicable to all animal and vegetable fats which are solid at ambient temperature, and is the method to be used for fats whose polymorphic behaviour is unknown.
A method for the determination of the melting point of palm oil samples is given in Annex A.
NOTE 1 If applied to fats with pronounced polymorphism, method A will give different and less satisfactory results than method B.
NOTE 2 Fats which exhibit pronounced polymorphism are principally cocoa butter and fats containing appreciable quantities of 2-unsaturated, 1,3-saturated triacylglycerols.

Kommittébeteckning: SIS/TK 413 (Provning av flytande och gasformiga bränslen)
Källa: CEN
Svarsdatum: den 17 feb 2021
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This part of ISO 18363 describes a rapid procedure for the simultaneous determination of 2-MCPD esters (bound 2-MCPD), 3‐MCPD esters (bound 3‐MCPD) and glycidyl esters (bound glycidol) in a single assay, based on alkaline catalysed ester cleavage and derivatization of cleaved (free) analytes with phenylboronic acid (PBA) prior to GC-MS/MS analysis.
This method is applicable to solid and liquid fats and oils. This part of ISO 18363 can also apply to animal fats and used frying oils and fats, but a validation study must be undertaken before the analysis of these matrices. For all three analytes the limit of quantification (LOQ) is 0,1 mg/kg and the limit of detection (LOD) is 0,03 mg/kg.
Milk and milk products (or fat coming from milk and milk products), infant formulas, emulsifiers, free fatty acids and other fats and oils derived matrices are excluded from the scope of this international standard.

Ämnesområden: Kött och köttprodukter
Kommittébeteckning: SIS/TK 435 (Livsmedel och foder)
Källa: ISO
Svarsdatum: den 1 mar 2021
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This standard applies to fermented meat products (ready-to-eat, if not specified, fermented meat products in the text refer to ready-to-eat type), including fermented sausages, dry-cured fermented ham, and other fermented meat products.

This standard specifies the production and sanitary requirements for fermented meat products and establishes a series of test methods to control fermented meat products quality. It also specifies the requirements of transport, storage, packaging and labelling for fermented meat products. This standard applies to the fermented meat production and trade links.

Ämnesområden: Kött och köttprodukter
Kommittébeteckning: SIS/TK 435 (Livsmedel och foder)
Källa: ISO
Svarsdatum: den 24 mar 2021
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This document specifies detection method using thin-layer chromatography and determination method using high performance liquid chromatography (HPLC) for colouring agents in meat and meat products.
This document specifies HPLC method as the reference method.
This document is applicable to meat and meat products, including livestock and poultry products.
The method using thin-layer chromatography can detect the following colouring agents:
Tartrazine                  Patent Blue V
Quinoline Yellow       Indigotine
Sunset Yellow FCF   Brilliant Black PN
Amaranth                  Black 7984
Ponceau 4R              Fast Green FCF
Erythrosine                Blue VRS
Synonyms and identity numbers of these colouring agents are listed in Annex A. The plant colours and plant extracts which have been observed not to interfere with this method are listed in Table B.1. Natural colours which in some cases have been shown to interfere with this method are listed in Table B.2.
The method using HPLC can detect the following colouring agents:
Tartrazine                  Allura Red AC
Amaranth                  Brilliant Blue FCF
Ponceau 4R              New Red
Sunset Yellow FCF   Carmosine
Erythrosine               Indigotine
Chromatogram of these standard reference colours are shown in Annex D.