This document specifies a method for the detection of celery (
Apium graveolens) in emulsion-type
sausages (e.g. Frankfurter, Wiener).
Real-time PCR (polymerase chain reaction) detection of celery is based on an 101 bp (base pair)
sequence from the gene of the mannitol dehydrogenase (GenBank Acc. No. AF067082
1) of celery (
Apium graveolens).
The method has been validated on emulsion-type sausages (Bavarian "Leberkäse") spiked with celery.
For this purpose meat batter containing mass fractions of 50 % pork meat, 25 % pork fat, 23 % crushed
ice and 1,8 % of a mixture of sodium chloride, nitrite, nitrate, phosphates and ascorbates was prepared
according to a standard procedure for emulsion-type sausage. The meat batter was spiked with either
ground celery seeds or celery root powder to 1000 mg/kg. Lower spiking levels were obtained by
diluting with celery-free meat batter. The batter was stuffed into casings and heated at 65 °C for 60 min
[1].
This document is intended to be used in addition to EN 15842 and EN 15634-1.
Cross References:EN 15634-1:2019
BS EN 15634-1:2019
EN 15842
EN ISO/IEC 17025
ISO/IEC 17025
All current amendments available at time of purchase are included with the purchase of this document. | File Size : | 1
file
, 1.4 MB |
| ISBN(s) : | 9780580996467 |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 24 |
| Product Code(s) : | 30371927, 30371927, 30371927 |
| Published : | 10/11/2019 |
