Standard

SN EN 15634-2:2020

May 2020 Current

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Abstract

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 ) 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 FprEN 15634 1.

Products specifications

Standard from INB
Published: May 1 2020
Effective: May 1 2020
Document type: EN
Pages
ISBN:

ICS: 67.120.10
ICS: 07.100.30
Publisher: SNV
Distributor: SNV
National Committee: INB/NK 172
European TC: CEN/TC 275

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Abstract

Products specifications