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SN-CEN/TS 15634-2:2012

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Abstract

This Technical Specification specifies a method for the qualitative detection of celery (Apium graveolens) in emulsion-type sausages (e.g. frankfurter, wiener).Real-time PCR detection of celery is based on a 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 ground celery seeds or alternatively celery root powder, both at a 1000 mg/kg level. 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 [2].

Document information

  • Standard from SN
  • Published:
  • Withdrawn:
  • Edition: 2012-02
  • Version: 1
  • Document type: TS
  • ICS 07.100.30
  • ICS 67.050
  • National Committee CEN/TC 275

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