Detection of canned lunch meat

This part of GB/T 9695 specifies the method for determining the starch content in meat products. This section is applicable to the determination of starch content in meat products, and is not applicable to the determination of starch content in other additives that can also produce reducing sugars through hydrolysis. 2 Normative References: The clauses in the following documents are referred to in this part of GB/T 9695 and become the clauses of this part. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions do not apply to this section. However, parties to agreements based on this section are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this section. GB/T 601 Preparation of Standard Titration Solutions for Chemical Reagents GB/T 6682-2008 Specification and Test Methods for Analytical Laboratory Water (ISO 3696; 1987. MOD) GB/T 9695.19 Sampling Methods for Meat and Meat Products 3 Principle: Add potassium hydroxide ethanol solution to the sample, heat it on a boiling water bath, filter out the supernatant, wash the precipitate with hot ethanol to remove fat and soluble sugars, hydrolyze the precipitate with hydrochloric acid, measure the formed glucose using iodometry, and calculate the starch content

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