Protein Determination in some Animal Products from Sulaymaniyah Markets Using Kjeldahl Procedure
Sazan D. Jamal, Dara M. Jamil, Zaid Kh. Khidhir
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.