Analytical Method: Chloride in meat and sausage products

Instruments and Reagents:

Cat.No. 173016  Spectroquant® VIS Spectrophotometer Prove 100 or

Cat.No. 173017  Spectroquant® UV/VIS Spectrophotometer Prove 300 or

Cat.No. 173018  Spectroquant® UV/VIS Spectrophotometer Prove 600 or

Cat.No. 109748  Spectroquant® Photometer NOVA 30 or

Cat.No. 109751  Spectroquant® Photometer NOVA 60 or

Cat.No. 173632  Spectroquant® Colorimeter Move 100

Cat.No. 114946  Rectangular cells 10 mm and/or

Cat.No. 114947  Rectangular cells 20 mm and/or

Cat.No. 114944  Rectangular cells 50 mm
Cat.No. 114730  Spectroquant® Chloride Cell Test
Cat.No. 114897  Spectroquant® Chloride Test
Cat.No. 109137  Sodium hydroxide solution 1 mol/l
Cat.No. 110537  Carrez Clarification Kit
Cat.No. 116754  Water for analysis
Folded filter
Sample preparation:
In an Erlenmeyer flask weight, exactly as to 1 mg, 10 g of the sample and mix with about 80 ml water for analysis. With the Ultra-Turrax homogenize the mixture for 60 s. With 50 ml hot water for analysis rinse the shaft of the homogenizer into the flask, adding it to the mixture. Then adjust the pH-value of the solution to 7 - 7.2 with sodium hydroxide solution 1 mol/l, using the pH-meter, and heat for 15 minutes in a bath of boiling water, while occasionally shaking.
After cooling down to room temperature quantitatively transfer the prepared sample into a 200-ml volumetric flask and successively mix it with 2 ml Carrez solution 1 and 2 at a time. With rich in connective tissue products use
4 ml Carrez solution 1 and 2 respectively. Shake after each addition. Then fill up to volume with water and, after mixing, filter through a folded filter. Discard the first filtrate, dilute the residual clear filtrate 1:10 with water for analysis in the volumetric flask and use it for determination.
Determine with the above mentioned test kits.
Sodium chloride content in mg/kg NaCl = analysis value in mg/l Cl x 330

Official collection of examination methods according to § 35 LMBG, paragraph 06.00-5.


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