GB/T 5009.44-2003 Analytical methods for hygienic standards of meat and meat products
Some standard content:
ICS67.040
National Standard of the People's Republic of China
GB/T5009.44—2003
Replaces GB/T5009.44-1996
Method for analysis of hygienic standard of meat and meat productsPromulgated on August 11, 2003
Ministry of Health of the People's Republic of China
Standardization Administration of the People's Republic of China
Implementation on January 1, 2004
GB/T5009.44—2003
This standard replaces GB/T5009.44—1996 "Method for analysis of hygienic standard of meat and meat products". Compared with GB/T5009.44--1996, this standard has been modified as follows: The structure of the original standard has been modified in accordance with GB/T20001.4-2001 "Standard Preparation Rules Part 4: Chemical Analysis Methods".
This standard is proposed and managed by the Ministry of Health of the People's Republic of China. This standard is drafted by the Shanghai Food Hygiene Supervision and Inspection Institute. This standard was first issued in 1985 and revised for the first time in 1996. This is the second revision. 352
1 Scope
Analysis methods for hygienic standards for meat and meat products This standard specifies the analysis methods for hygienic indicators of meat and meat products. GB/T5009.44-2003
This standard is applicable to the analysis of various hygienic indicators of fresh (frozen) meat, sausages, marinated meat, marinated meat, barbecued meat, meat floss (Taicang style), cured meat, ham, pressed duck, etc.
2 Normative References
The clauses in the following documents become the clauses of this standard through reference in this standard. For all referenced documents with dates, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all referenced documents without dates, the latest versions are applicable to this standard. GB2707 Hygienic standard for fresh (frozen) livestock meat
GB2726 Hygienic standard for cooked meat products
GB2729 Hygienic standard for meat floss (Taicang style)
GB2730 Hygienic standard for cured meat products
GB/T5009.3--2003 Determination of moisture in food GB/T5009.17 Determination of total mercury and organic mercury in food GB/T5009.33—2003 Determination of nitrite and nitrate in food GB/T5009.37—2003 Analytical method for hygienic standard of edible vegetable oil GB/T5009.202 Determination of limiting component (PC) in frying process of edible vegetable oil Fresh (frozen) meat
Applicable to the determination of various hygienic indicators of fresh (frozen) pork, fresh (frozen) beef, fresh (frozen) mutton, fresh rabbit meat and fresh (frozen) chicken. 3 Sensory inspection
3.1 Inspection of color, viscosity, elasticity, odor, etc. 3.1.1 Fresh pork
According to GB2707.
3.1.2 Fresh beef, fresh mutton, fresh rabbit
According to GB2707.
3.1.3 Fresh chicken
According to GB2707.
3.1.4 Frozen pork
According to GB2707.
3.1.5 Frozen beef
According to GB2707.
3.1.6 Frozen mutton
According to GB2707.
3.1.7 Frozen chicken
According to GB2707.
GB/T5009.44—2003
3.2 Inspection of broth after boiling
Weigh 20g of minced sample, place in a 200mL beaker, add 100mL of water, cover with surface blood and heat to 50℃～60℃, open the cover to check the smell, continue to heat and boil for 20min～30min, check the smell, taste and transparency of the broth, as well as the smell and taste of fat, and refer to the hygiene standards.
4 Physical and chemical examination
4.1 Volatile basic nitrogen
4.1.1 Semi-micro nitrogen determination method
4.1.1.1 Principle
Volatile basic nitrogen refers to the alkaline nitrogen-containing substances such as ammonia and amines produced by the decomposition of protein in animal food due to the action of enzymes and bacteria during the corruption process. This type of substance is volatile. After being evaporated in an alkaline solution, the content is calculated by titration with a standard acid solution. 4.1.1.2 Reagents
4.1.1.2.1 Magnesium oxide suspension (10 g/L): Weigh 1.0 g of magnesium oxide, add 100 mL of water, and shake to form a suspension. 4.1.1.2.2 Boric acid absorption solution (20 g/L). 4.1.1.2.3 Standard titration solution of hydrochloric acid [c(HCI)=0.010 mol/L] or sulfuric acid [c(1/2H,SO4）=0.010 mol/L]. 4.1.1.2.4 Methyl red-ethanol indicator (2 g/L). 4.1.1.2.5 Methylene blue indicator (1 g/L). When using, mix the above two indicator solutions in equal amounts to form a mixed indicator solution. 4.1.1.3 Apparatus
4.1.1.3.1 Semi-micro nitrogen analyzer.
4.1.1.3.2 Micro burette: minimum graduation 0.01mL. 4.1.1.4 Analysis steps
4.1.1.4.1 Sample processing: After removing fat, bones and tendons from the sample, mince and stir, weigh about 10.0g, place in a conical flask, add 100mL of water, shake occasionally, filter after soaking for 30min, and put the filtrate in the refrigerator for later use. 4.1.1.4.2 Distillation titration: Place a conical flask containing 10 mL of absorption liquid and 5 to 6 drops of mixed indicator liquid at the lower end of the condenser, and insert its lower end below the liquid surface of the absorption liquid. Accurately draw 5.0 mL of the above sample filtrate into the reaction chamber of the distiller, add 5 mL of magnesium oxide suspension (10 g/L), quickly cover the stopper, add water to prevent air leakage, pass steam, and distill. Stop distillation after 5 minutes. Titrate the absorption liquid with a standard hydrochloric acid titration solution (0.010 mol/L) or a standard sulfuric acid titration solution until the end point is blue-purple. Perform a reagent blank test at the same time. 4.1.1.5 Result calculation
The content of volatile basic nitrogen in the sample is calculated according to formula (1). X - (Vi-V)XeX14)
m×5/100
Wherein:
X—the content of volatile basic nitrogen in the sample, in milligrams per 100 grams (mg/100g); V,—the volume of hydrochloric acid or sulfuric acid standard solution consumed by the sample solution for determination, in milliliters (mL); Vz—the volume of hydrochloric acid or sulfuric acid standard solution consumed by the reagent blank, in milliliters (mL); (1)
c—the actual concentration of the hydrochloric acid or sulfuric acid standard solution, in moles per liter (mol/L); 14—the mass of nitrogen equivalent to 1.00mL of hydrochloric acid standard titration solution [c (HCI) = 1.000mol/L] or sulfuric acid standard titration solution [c (1/2H.SO,) = 1.000mol/IJ, in milligrams (mg); the mass of the sample, in grams (g).
The calculation result shall retain three significant figures.
4.1.1.6 Precision
The absolute difference between two independent determination results obtained under repeatability conditions shall not exceed 10% of the arithmetic mean. 354
4.1.2 Microdiffusion method
4.1.2.1 Principle
GB/T5009.44--2003
Volatile ammonia-containing substances can be released in an alkaline solution at 37°C, and after volatilization, they are absorbed in the absorption liquid. Titrate with a standard acid solution and calculate the content.
4.1.2.2 Reagents
4.1.2.2.1 Saturated potassium carbonate solution: Weigh 50g potassium carbonate, add 50mL water, slightly heat to dissolve, and use the supernatant. 4.1.2.2.2 Water-soluble glue: weigh 10g of gum arabic, add 10mL of water, then add 5mL of glycerol and 5g of anhydrous potassium carbonate (or anhydrous sodium carbonate), and grind evenly.
4.1.2.2.3 The absorption liquid, mixed indicator liquid, and hydrochloric acid or sulfuric acid standard titration solution (0.010mol/L) are the same as in 4.1.1.2. 4.1.2.3 Apparatus
Diffusion dish (standard type): glass, total diameter of inner and outer chambers 61mm, inner chamber diameter 35mm; outer chamber depth 10mm, inner chamber depth 5mm: outer chamber wall thickness 3mm, inner chamber wall thickness 2.5mm, with frosted thick glass cover. Micro-burette is the same as in 4.1.1.3.2.
4.1.2.4 Analysis steps
Apply water-soluble glue to the edge of the diffused blood, and add 1mL of absorption liquid and 1 drop of mixed indicator liquid to the central inner chamber of III. Add 1 person to the outer chamber of the dish.00mL of the sample solution prepared in 4.1.1.4, add 1mL of saturated potassium carbonate solution to the other side, be careful not to let the two liquids touch, and cover immediately; after sealing, gently rotate III on the desktop to mix the sample solution with the alkali solution, then place it in a 37℃ incubator for 2h, remove the cover, and titrate with hydrochloric acid or sulfuric acid standard titration solution (0.010mol/L), the end point is blue-purple. At the same time, do a reagent blank test. 4.1.2.5 Result calculation
The content of volatile basic nitrogen in the sample is calculated according to formula (2). X= (Vi-V)XcX14
m×1/100
Where:
X,ViV2,c14,m are the same as in 4.1.1.5.
4.1.2.6 Precision
The same as in 4.1.1.6.
According to GB/T5009.17.
Sausage
·(2)
Applicable to the determination of various hygienic indicators of dry sausages, sweet and sour sausages, red sausages, etc. The physical and chemical testing methods can also be applied to sausages (Chinese sausages) and sweet and sour sausages. 5 Sensory inspection
Sensory inspection of dry sausages, sweet and sour sausages, red sausages, meat sausages, etc. shall be carried out in accordance with GB2726. 6 Physical and chemical inspection
Nitrite shall be carried out in accordance with the nitrite determination method in GB/T5009.33-2003. Braised meat
Applicable to the inspection of sensory indicators of braised meat. 7 Sensory inspection
Sensory inspection of braised meat shall be carried out in accordance with GB2726. 355
GB/T5009.44-2003
Applicable to the inspection of sensory indicators of barbecued meat. Sensory inspection
Barbecued meat
Sensory inspection of barbecued meat shall be conducted in accordance with the food hygiene standard GB2726. Braised pork
Applicable to the determination of various hygiene indicators of braised pork. 9Sensory inspection
Sensory inspection of tenderloin shall be conducted in accordance with GB2726.
10Physical and chemical inspection
Nitrite shall be conducted in accordance with the nitrite determination method in GB/T5009.33--2003. Meat floss (Taicang style)
Applicable to the determination of various hygiene indicators of meat floss (Taicang style). 11Sensory inspection
Sensory inspection of meat floss (Taicang style) shall be conducted in accordance with GB2729. 12Physical and chemical inspection
Moisture shall be conducted in accordance with the direct drying method in GB/T5009.3-2003. Cured meat
Applicable to the determination of various hygiene indicators of cured meat. 13 Sensory inspection
Sensory inspection of cured meat shall be carried out in accordance with GB2730. 14
Physical and chemical inspection
14.1 Moisture
Operate according to the direct drying method in GB/T5009.3-2003. 14.2 Salt
14.2.1 Principle
The salt in the sample shall be leached by carbonization leaching method or ash leaching method. The leaching solution shall be titrated with silver nitrate standard titration solution using potassium chromate as the indicator solution, and the content shall be calculated based on the consumption of silver nitrate. 14.2.2 Reagents
14.2.2.1 Silver nitrate standard titration solution [c (AgNO.) -0.100mol/L). Potassium chromate solution (50g/L).
14.2.3 Analysis steps
14.2.3.1 Sample preparation
GB/T5009.44--2003www.bzxz.net
14.2.3.1.1 Carbonization method: Weigh 1.00g~2.00g of evenly minced sample, place it in a porcelain pot, carbonize it completely over low heat, grind the carbonized components lightly with a glass rod, then add 25mL~30mL of water, boil it over low heat, cool it, filter it into a 100mL volumetric flask, and wash the residue and filter with hot water in small amounts in batches. Add the washing liquid into the volumetric flask, cool it to room temperature, add water to the scale, mix well and set aside. 14.2.3.1.2 Ashing leaching method: Weigh 1.00g~10.0g of the sample that has been evenly ground, and place it in a porcelain crucible, first carbonize it with a low fire, then transfer it to a high-temperature furnace and ash it at 500℃~550℃. After cooling, take it out, and use 50mL of hot water to soak and dissolve the residue several times. After each soaking, filter it into a 250mL volumetric flask, cool it to room temperature, add water to the scale, and mix it for use. 14.2.3.2 Titration
Pull 25.0mL of the filtrate into a 100mL conical flask, add 1mL of potassium chromate solution (50g/L), stir it, and titrate it with a standard silver nitrate titration solution (0.100mol/L) until it begins to show an orange-red color, which is the end point. At the same time, perform a reagent blank test. 14.2.3.3 Calculation of results
The salt content (in terms of sodium chloride) in the sample is calculated according to formula (3). X=(VV)XcX0.0585
Wherein:
the content of salt in the sample (in terms of sodium chloride), in grams per 100 grams (g/100g); the volume of the silver nitrate standard solution consumed by the sample, in milliliters (mL); the volume of the silver nitrate standard solution consumed by the reagent blank, in milliliters (mL); the volume of the sample filtrate absorbed during titration, in milliliters (mL); the volume of the sample during the treatment, in milliliters (mL); the actual concentration of the silver nitrate standard titration solution, in moles per liter (mol/L); (3)
the mass of sodium chloride equivalent to 1.00mL of the silver nitrate standard titration solution (c(AgNO,)=1.000mol/L), in grams (g);
the mass of the sample, in grams (g).
The calculated result is expressed to one decimal place. 14.2.3.4 Precision
The absolute difference between two independent determination results obtained under repeatability conditions shall not exceed 5% of the arithmetic mean. 14.3 Acid value
14.3.1 Principle
The free fatty acids in the sample are titrated with potassium hydroxide standard solution. The number of milligrams of potassium hydroxide consumed per gram of sample is called the acid value. 14.3.2 Reagents
Prepare as in 4.1.2 of GB/T5009.37-2003. 14.3.3 Analysis steps
Weigh 100g of the sample minced with a meat grinder into a 500mL stoppered conical flask, add 100mL~200mL of petroleum ether (30℃~60℃ boiling range), shake for 10min, leave overnight, filter with fast filter paper, recover the solvent under reduced pressure, and obtain oil and fat for determination according to 4.1.3 of GB/T5009.37-2003.
14.3.4 Calculation of results
Same as 4.1.4 of GB/T5009.37-2003. 14.3.5 Precision
Same as 4.1.5 of GB/T5009.37--2003. 14.4 Nitrite
According to the nitrite determination method in GB/T5009.33--2003. 357
GB/T5009.44--2003
Applicable to the determination of various sanitary indicators of ham, and the physical and chemical test methods are also applicable to the determination of various sanitary indicators of salted pork. 15 Sensory inspection
15.1 Sensory inspection of ham
According to GB2730.
16 Physical and chemical tests
16.1 Nitrite
According to the nitrite determination method in GB/T5009.33--2003. 16.2 Trimethylamine nitrogen
According to GB/T5009.202.
Applicable to the inspection of sensory indicators of pressed duck.
17 Sensory inspection
17.1 Inspection of appearance, tissue state and odor shall be carried out in accordance with GB2730.
17.2 Inspection of broth after boiling
Same as 3.2.33—2003 Nitrite determination method. Sauce-marinated meat
Applicable to the inspection of sensory indicators of sauce-marinated meat. 7 Sensory inspection
Sensory inspection of sauce-marinated meat shall be carried out in accordance with GB2726. 355
GB/T5009.44—2003
Applicable to the inspection of sensory indicators of barbecued meat. Sensory inspection
Barbecued meat
Sensory inspection of barbecued meat shall be carried out in accordance with food hygiene standard GB2726. Braised meat
Applicable to the determination of various hygienic indicators of braised meat. 9 Sensory inspection
Sensory inspection of tenderloin shall be carried out in accordance with GB2726.
10 Physical and chemical inspection
Nitrite shall be carried out in accordance with the nitrite determination method in GB/T5009.33--2003. Meat floss (Taicang style)
Applicable to the determination of various hygienic indicators of meat floss (Taicang style). 11 Sensory inspection
Sensory inspection of meat floss (Taicang type) shall be carried out in accordance with GB2729. 12 Physical and chemical inspection
Water content shall be carried out in accordance with the direct drying method in GB/T5009.3-2003. Cured meat
Applicable to the determination of various hygienic indicators of cured meat. 13 Sensory inspection
Sensory inspection of cured meat shall be carried out in accordance with GB2730. 14
Physical and chemical inspection
14.1 Water content
According to the direct drying method in GB/T5009.3-2003. 14.2 Salt
14.2.1 Principle
The salt in the sample shall be extracted by carbonization leaching method or ashing leaching method. The leachate shall be titrated with standard silver nitrate solution using potassium chromate as the indicator solution, and the content shall be calculated based on the consumption of silver nitrate. 14.2.2 Reagents
14.2.2.1 Standard silver nitrate titration solution [c (AgNO.) -0.100mol/L). Potassium chromate solution (50g/L).
14.2.3 Analysis steps
14.2.3.1 Sample treatment
GB/T5009.44--2003
14.2.3.1.1 Carbonization method: Weigh 1.00g~2.00g of the sample that has been evenly minced, place it in a porcelain pot, and carbonize it completely over low heat. Use a glass rod to gently grind the carbonized components, then add 25mL~30mL of water, boil it over low heat, cool it, filter it into a 100mL volumetric flask, and wash the residue and filter with a small amount of hot water in batches. Add the washing liquid into the volumetric flask, cool it to room temperature, add water to the scale, mix it well and set it aside. 14.2.3.1.2 Ashing leaching method: Weigh 1.00g~10.0g of the sample that has been evenly ground, and place it in a porcelain crucible, first carbonize it with a low fire, then transfer it to a high-temperature furnace and ash it at 500℃~550℃. After cooling, take it out, and use 50mL of hot water to soak and dissolve the residue several times. After each soaking, filter it into a 250mL volumetric flask, cool it to room temperature, add water to the scale, and mix it for use. 14.2.3.2 Titration
Pull 25.0mL of the filtrate into a 100mL conical flask, add 1mL of potassium chromate solution (50g/L), stir it, and titrate it with a standard silver nitrate titration solution (0.100mol/L) until it begins to show an orange-red color, which is the end point. At the same time, perform a reagent blank test. 14.2.3.3 Calculation of results
The salt content (in terms of sodium chloride) in the sample is calculated according to formula (3). X=(VV)XcX0.0585
Wherein:
the content of salt in the sample (in terms of sodium chloride), in grams per 100 grams (g/100g); the volume of the silver nitrate standard solution consumed by the sample, in milliliters (mL); the volume of the silver nitrate standard solution consumed by the reagent blank, in milliliters (mL); the volume of the sample filtrate absorbed during titration, in milliliters (mL); the volume of the sample during the treatment, in milliliters (mL); the actual concentration of the silver nitrate standard titration solution, in moles per liter (mol/L); (3)
the mass of sodium chloride equivalent to 1.00mL of the silver nitrate standard titration solution (c(AgNO,)=1.000mol/L), in grams (g);
the mass of the sample, in grams (g).
The calculated result is expressed to one decimal place. 14.2.3.4 Precision
The absolute difference between two independent determination results obtained under repeatability conditions shall not exceed 5% of the arithmetic mean. 14.3 Acid value
14.3.1 Principle
The free fatty acids in the sample are titrated with potassium hydroxide standard solution. The number of milligrams of potassium hydroxide consumed per gram of sample is called the acid value. 14.3.2 Reagents
Prepare as in 4.1.2 of GB/T5009.37-2003. 14.3.3 Analysis steps
Weigh 100g of the sample minced with a meat grinder into a 500mL stoppered conical flask, add 100mL~200mL of petroleum ether (30℃~60℃ boiling range), shake for 10min, leave overnight, filter with fast filter paper, recover the solvent under reduced pressure, and obtain oil and fat for determination according to 4.1.3 of GB/T5009.37-2003.
14.3.4 Calculation of results
Same as 4.1.4 of GB/T5009.37-2003. 14.3.5 Precision
Same as 4.1.5 of GB/T5009.37--2003. 14.4 Nitrite
According to the nitrite determination method in GB/T5009.33--2003. 357
GB/T5009.44--2003
Applicable to the determination of various sanitary indicators of ham, and the physical and chemical test methods are also applicable to the determination of various sanitary indicators of salted pork. 15 Sensory inspection
15.1 Sensory inspection of ham
According to GB2730.
16 Physical and chemical tests
16.1 Nitrite
According to the nitrite determination method in GB/T5009.33--2003. 16.2 Trimethylamine nitrogen
According to GB/T5009.202.
Applicable to the inspection of sensory indicators of pressed duck.
17 Sensory inspection
17.1 Inspection of appearance, tissue state and odor shall be carried out in accordance with GB2730.
17.2 Inspection of broth after boiling
Same as 3.2.33—2003 Nitrite determination method. Sauce-marinated meat
Applicable to the inspection of sensory indicators of sauce-marinated meat. 7 Sensory inspection
Sensory inspection of sauce-marinated meat shall be carried out in accordance with GB2726. 355
GB/T5009.44—2003
Applicable to the inspection of sensory indicators of barbecued meat. Sensory inspection
Barbecued meat
Sensory inspection of barbecued meat shall be carried out in accordance with food hygiene standard GB2726. Braised meat
Applicable to the determination of various hygienic indicators of braised meat. 9 Sensory inspection
Sensory inspection of tenderloin shall be carried out in accordance with GB2726.
10 Physical and chemical inspection
Nitrite shall be carried out in accordance with the nitrite determination method in GB/T5009.33--2003. Meat floss (Taicang style)
Applicable to the determination of various hygienic indicators of meat floss (Taicang style). 11 Sensory inspection
Sensory inspection of meat floss (Taicang type) shall be carried out in accordance with GB2729. 12 Physical and chemical inspection
Water content shall be carried out in accordance with the direct drying method in GB/T5009.3-2003. Cured meat
Applicable to the determination of various hygienic indicators of cured meat. 13 Sensory inspection
Sensory inspection of cured meat shall be carried out in accordance with GB2730. 14
Physical and chemical inspection
14.1 Water content
According to the direct drying method in GB/T5009.3-2003. 14.2 Salt
14.2.1 Principle
The salt in the sample shall be extracted by carbonization leaching method or ashing leaching method. The leachate shall be titrated with standard silver nitrate solution using potassium chromate as the indicator solution, and the content shall be calculated based on the consumption of silver nitrate. 14.2.2 Reagents
14.2.2.1 Standard silver nitrate titration solution [c (AgNO.) -0.100mol/L). Potassium chromate solution (50g/L).
14.2.3 Analysis steps
14.2.3.1 Sample treatment
GB/T5009.44--2003
14.2.3.1.1 Carbonization method: Weigh 1.00g~2.00g of the sample that has been evenly minced, place it in a porcelain pot, and carbonize it completely over low heat. Use a glass rod to gently grind the carbonized components, then add 25mL~30mL of water, boil it over low heat, cool it, filter it into a 100mL volumetric flask, and wash the residue and filter with a small amount of hot water in batches. Add the washing liquid into the volumetric flask, cool it to room temperature, add water to the scale, mix it well and set it aside. 14.2.3.1.2 Ashing leaching method: Weigh 1.00g~10.0g of the sample that has been evenly ground, and place it in a porcelain crucible, first carbonize it with a low fire, then transfer it to a high-temperature furnace and ash it at 500℃~550℃. After cooling, take it out, and use 50mL of hot water to soak and dissolve the residue several times. After each soaking, filter it into a 250mL volumetric flask, cool it to room temperature, add water to the scale, and mix it for use. 14.2.3.2 Titration
Pull 25.0mL of the filtrate into a 100mL conical flask, add 1mL of potassium chromate solution (50g/L), stir it, and titrate it with a standard silver nitrate titration solution (0.100mol/L) until it begins to show an orange-red color, which is the end point. At the same time, perform a reagent blank test. 14.2.3.3 Calculation of results
The salt content (in terms of sodium chloride) in the sample is calculated according to formula (3). X=(VV)XcX0.0585
Wherein:
the content of salt in the sample (in terms of sodium chloride), in grams per 100 grams (g/100g); the volume of the silver nitrate standard solution consumed by the sample, in milliliters (mL); the volume of the silver nitrate standard solution consumed by the reagent blank, in milliliters (mL); the volume of the sample filtrate absorbed during titration, in milliliters (mL); the volume of the sample during the treatment, in milliliters (mL); the actual concentration of the silver nitrate standard titration solution, in moles per liter (mol/L); (3)
the mass of sodium chloride equivalent to 1.00mL of the silver nitrate standard titration solution (c(AgNO,)=1.000mol/L), in grams (g);
the mass of the sample, in grams (g).
The calculated result is expressed to one decimal place. 14.2.3.4 Precision
The absolute difference between two independent determination results obtained under repeatability conditions shall not exceed 5% of the arithmetic mean. 14.3 Acid value
14.3.1 Principle
The free fatty acids in the sample are titrated with potassium hydroxide standard solution. The number of milligrams of potassium hydroxide consumed per gram of sample is called the acid value. 14.3.2 Reagents
Prepare as in 4.1.2 of GB/T5009.37-2003. 14.3.3 Analysis steps
Weigh 100g of the sample minced with a meat grinder into a 500mL stoppered conical flask, add 100mL~200mL of petroleum ether (30℃~60℃ boiling range), shake for 10min, leave overnight, filter with fast filter paper, recover the solvent under reduced pressure, and obtain oil and fat for determination according to 4.1.3 of GB/T5009.37-2003.
14.3.4 Calculation of results
Same as 4.1.4 of GB/T5009.37-2003. 14.3.5 Precision
Same as 4.1.5 of GB/T5009.37--2003. 14.4 Nitrite
According to the nitrite determination method in GB/T5009.33--2003. 357
GB/T5009.44--2003
Applicable to the determination of various sanitary indicators of ham, and the physical and chemical test methods are also applicable to the determination of various sanitary indicators of salted pork. 15 Sensory inspection
15.1 Sensory inspection of ham
According to GB2730.
16 Physical and chemical tests
16.1 Nitrite
According to the nitrite determination method in GB/T5009.33--2003. 16.2 Trimethylamine nitrogen
According to GB/T5009.202.
Applicable to the inspection of sensory indicators of pressed duck.
17 Sensory inspection
17.1 Inspection of appearance, tissue state and odor shall be carried out in accordance with GB2730.
17.2 Inspection of broth after boiling
Same as 3.2.0g of the sample is ground evenly, first carbonized with a low fire in a porcelain crucible, then moved into a high-temperature furnace and incinerated at 500℃～550℃. After cooling, take it out, and soak the residue with 50mL hot water several times to dissolve it. After each soaking, filter it into a 250mL volumetric flask, cool it to room temperature, add water to the scale, mix it and set it aside. 14.2.3.2 Titration
Pull 25.0mL of the filtrate into a 100mL conical flask, add 1mL of potassium chromate solution (50g/L), stir it, and titrate it with silver nitrate standard titration solution (0.100mol/L) until the initial orange-red color appears, which is the end point. At the same time, perform a reagent blank test. 14.2.3.3 Calculation of results
The salt content (in terms of sodium chloride) in the sample is calculated according to formula (3). X=(VV)XcX0.0585
Wherein:
the content of salt in the sample (in terms of sodium chloride), in grams per 100 grams (g/100g); the volume of the silver nitrate standard solution consumed by the sample, in milliliters (mL); the volume of the silver nitrate standard solution consumed by the reagent blank, in milliliters (mL); the volume of the sample filtrate absorbed during titration, in milliliters (mL); the volume of the sample during the treatment, in milliliters (mL); the actual concentration of the silver nitrate standard titration solution, in moles per liter (mol/L); (3)
the mass of sodium chloride equivalent to 1.00mL of the silver nitrate standard titration solution (c(AgNO,)=1.000mol/L), in grams (g);
the mass of the sample, in grams (g).
The calculated result is expressed to one decimal place. 14.2.3.4 Precision
The absolute difference between two independent determination results obtained under repeatability conditions shall not exceed 5% of the arithmetic mean. 14.3 Acid value
14.3.1 Principle
The free fatty acids in the sample are titrated with potassium hydroxide standard solution. The number of milligrams of potassium hydroxide consumed per gram of sample is called the acid value. 14.3.2 Reagents
Prepare as in 4.1.2 of GB/T5009.37-2003. 14.3.3 Analysis steps
Weigh 100g of the sample minced with a meat grinder into a 500mL stoppered conical flask, add 100mL~200mL of petroleum ether (30℃~60℃ boiling range), shake for 10min, leave overnight, filter with fast filter paper, recover the solvent under reduced pressure, and obtain oil and fat for determination according to 4.1.3 of GB/T5009.37-2003.
14.3.4 Calculation of results
Same as 4.1.4 of GB/T5009.37-2003. 14.3.5 Precision
Same as 4.1.5 of GB/T5009.37--2003. 14.4 Nitrite
According to the nitrite determination method in GB/T5009.33--2003. 357
GB/T5009.44--2003
Applicable to the determination of various sanitary indicators of ham, and the physical and chemical test methods are also applicable to the determination of various sanitary indicators of salted pork. 15 Sensory inspection
15.1 Sensory inspection of ham
According to GB2730.
16 Physical and chemical tests
16.1 Nitrite
According to the nitrite determination method in GB/T5009.33--2003. 16.2 Trimethylamine nitrogen
According to GB/T5009.202.
Applicable to the inspection of sensory indicators of pressed duck.
17 Sensory inspection
17.1 Inspection of appearance, tissue state and odor shall be carried out in accordance with GB2730.
17.2 Inspection of broth after boiling
Same as 3.2.0g of the sample is ground evenly, first carbonized with a low fire in a porcelain crucible, then moved into a high-temperature furnace and incinerated at 500℃～550℃. After cooling, take it out, and soak the residue with 50mL hot water several times to dissolve it. After each soaking, filter it into a 250mL volumetric flask, cool it to room temperature, add water to the scale, mix it and set it aside. 14.2.3.2 Titration
Pull 25.0mL of the filtrate into a 100mL conical flask, add 1mL of potassium chromate solution (50g/L), stir it, and titrate it with silver nitrate standard titration solution (0.100mol/L) until the initial orange-red color appears, which is the end point. At the same time, perform a reagent blank test. 14.2.3.3 Calculation of results
The salt content (in terms of sodium chloride) in the sample is calculated according to formula (3). X=(VV)XcX0.0585
Wherein:
the content of salt in the sample (in terms of sodium chloride), in grams per 100 grams (g/100g); the volume of the silver nitrate standard solution consumed by the sample, in milliliters (mL); the volume of the silver nitrate standard solution consumed by the reagent blank, in milliliters (mL); the volume of the sample filtrate absorbed during titration, in milliliters (mL); the volume of the sample during the treatment, in milliliters (mL); the actual concentration of the silver nitrate standard titration solution, in moles per liter (mol/L); (3)
the mass of sodium chloride equivalent to 1.00mL of the silver nitrate standard titration solution (c(AgNO,)=1.000mol/L), in grams (g);
the mass of the sample, in grams (g).
The calculated result is expressed to one decimal place. 14.2.3.4 Precision
The absolute difference between two independent determination results obtained under repeatability conditions shall not exceed 5% of the arithmetic mean. 14.3 Acid value
14.3.1 Principle
The free fatty acids in the sample are titrated with potassium hydroxide standard solution. The number of milligrams of potassium hydroxide consumed per gram of sample is called the acid value. 14.3.2 Reagents
Prepare as in 4.1.2 of GB/T5009.37-2003. 14.3.3 Analysis steps
Weigh 100g of the sample minced with a meat grinder into a 500mL stoppered conical flask, add 100mL~200mL of petroleum ether (30℃~60℃ boiling range), shake for 10min, leave overnight, filter with fast filter paper, recover the solvent under reduced pressure, and obtain oil and fat for determination according to 4.1.3 of GB/T5009.37-2003.
14.3.4 Calculation of results
Same as 4.1.4 of GB/T5009.37-2003. 14.3.5 Precision
Same as 4.1.5 of GB/T5009.37--2003. 14.4 Nitrite
According to the nitrite determination method in GB/T5009.33--2003. 357
GB/T5009.44--2003
Applicable to the determination of various sanitary indicators of ham, and the physical and chemical test methods are also applicable to the determination of various sanitary indicators of salted pork. 15 Sensory inspection
15.1 Sensory inspection of ham
According to GB2730.
16 Physical and chemical tests
16.1 Nitrite
According to the nitrite determination method in GB/T5009.33--2003. 16.2 Trimethylamine nitrogen
According to GB/T5009.202.
Applicable to the inspection of sensory indicators of pressed duck.
17 Sensory inspection
17.1 Inspection of appearance, tissue state and odor shall be carried out in accordance with GB2730.
17.2 Inspection of broth after boiling
Same as 3.2.
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