Protein Determination in some Animal Products from Sulaymaniyah Markets Using Kjeldahl Procedure | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 11, Issue 12, December 2020, Page 343-346 PDF (603.91 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2020.160394 | ||||
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| Authors | ||||
Sazan Jamal  1; Dara Muhamed Jamil1; Zaid Khalaf Khidhir2
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| 1Department of Food Science and quality control, Collage of Agricultural Engineering Sciences, University of Sulaimani, Sulaimani City, Kurdistan Region, Iraq | ||||
| 2Department of Animal Science, College of Agricultural Engineering Sciences, University of Sulaimani, Sulaimani City, Kurdistan Region, Iraq | ||||
| Abstract | ||||
| In this study, the crude protein of animal product samples was measured through determination of total nitrogen content using the Kjeldahl method. Measurement of total nitrogen by Kjeldahl procedure is the universal reference method for estimation of protein content in animal and plant products and is used for both calibration and validation of alternative methods in protein determination. The animal protein sources analysed in this study were samples of veal meat, chicken meat, egg and beef hot dog. Based on the results found in this research, the sequence of protein content in the samples was: chicken breast> fresh silverside > fresh thigh > frozen silverside > egg-yolk > beef hot dog > egg-albumin. We also concluded that the health claim of protein percentage that declared on the can of beef hot dog, as well the results of egg-albumin and fresh thigh chicken showed no significance differ compared to the standards. | ||||
| Keywords | ||||
| Protein; Kjeldahl method; red meat; chicken; egg; beef hot dog | ||||
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