Overview
SIST ISO 5554:1995 is an International Standard established by the International Organization for Standardization (ISO) that specifies a reference method for determining starch content in meat products. This method is critical in ensuring the accurate chemical analysis of meat products, particularly those without added substances that yield reducing sugars upon hydrolysis. By providing a detailed, reproducible procedure based on titrimetric determination of glucose formed through starch hydrolysis, SIST ISO 5554:1995 supports quality control and regulatory compliance within the meat processing and food safety industries.
Key Topics
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Scope and Application
The standard applies specifically to meat products that contain starch but do not include other added substances that may yield reducing sugars when hydrolyzed. It is designed for precise quantification of the starch content expressed as a percentage by mass.
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Analytical Principle
The test portion is heated with ethanolic potassium hydroxide solution to dissolve meat components, followed by washing, filtering, and acid hydrolysis of the residue. The glucose formed is then titrimetrically measured to determine the starch content.
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Reagents and Solutions
Several high-purity reagents are used, including ethanolic potassium hydroxide, hydrochloric acid, bromothymol blue indicator, sodium hydroxide, copper reagent, and sodium thiosulphate, among others.
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Apparatus Requirements
The procedure requires conventional laboratory equipment such as a mechanical meat mincer, boiling water bath, fluted filter paper, burette, pH meter, and titration flasks.
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Procedure Steps
- Sample homogenization and preparation
- Extraction of starch by heating with ethanolic potassium hydroxide
- Filtration and washing of residue
- Hydrolysis of starch in hydrochloric acid
- Neutralization and titrimetric determination of glucose using sodium thiosulphate
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Calculation and Result Expression
The starch content is calculated using a specific formula taking into account titration volumes, sample mass, and conversion factors; results are reported to the nearest 0.1%.
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Precision and Repeatability
The method demonstrates high precision with repeatability limits of 0.2 g starch per 100 g sample and reproducibility limits of 0.3 g starch per 100 g sample between different laboratories.
Applications
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Quality Control in Meat Industry
Manufacturers and laboratories use SIST ISO 5554:1995 to determine starch additives in meat products, ensuring product composition integrity and compliance with labeling regulations.
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Food Safety and Regulatory Compliance
Regulatory bodies utilize this method to verify that starch levels conform to permitted limits, preventing mislabeling and adulteration.
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Research and Development
Food scientists apply the method during product formulation and testing to optimize the starch content affecting texture, shelf-life, and consumer acceptability.
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Customs and Import Inspection
Customs agencies use the standard for verifying imported meat products meet established compositional standards.
Related Standards
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ISO 3100: Sampling of Meat and Meat Products
Provides guidance for obtaining representative samples essential for accurate starch content determination as per ISO 5554.
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ISO 2171: Cereals and Pulses - Determination of Ash Content
While dealing with different compositional parameters, it complements starch analysis in overall product quality assessment.
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ISO 999: Sensory Analysis Methodology
Indirectly related, supporting holistic meat product evaluation including effects of starch inclusion on sensory qualities.
Keywords: ISO 5554, starch content determination, meat products analysis, chemical analysis standard, titrimetric method, meat product quality control, starch measurement in food, ISO standards meat industry, analytical procedures for starch, food safety meat products