Protein Determination in some Animal Products from Sulaymaniyah Markets Using Kjeldahl Procedure

Jamal, Sazan; Jamil, Dara Muhamed; Khidhir, Zaid Khalaf

doi:10.21608/jfds.2020.160394

Protein Determination in some Animal Products from Sulaymaniyah Markets Using Kjeldahl Procedure

Document Type : Original Article

Authors

¹ Department of Food Science and quality control, Collage of Agricultural Engineering Sciences, University of Sulaimani, Sulaimani City, Kurdistan Region, Iraq

² Department of Animal Science, College of Agricultural Engineering Sciences, University of Sulaimani, Sulaimani City, Kurdistan Region, Iraq

10.21608/jfds.2020.160394

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.

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