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Determination of protein in fish meal
Author(s) -
Martone Celina B.,
Crupkin Marcos,
Barassi Carlos A.,
Trucco Raúl E.
Publication year - 1980
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740310807
Subject(s) - kjeldahl method , fish meal , fish <actinopterygii> , meal , lowry protein assay , chemistry , food science , chromatography , biology , fishery , nitrogen , organic chemistry , casein
A comparison of the Kjeldahl and Lowry methods for the determination of protein in fish meal has been made. The values obtained with the rapid colorimetric Lowry method, using extracts of total fish meal proteins, were lower than those obtained by the Kjeldahl method. For fish meal from different species the general factor 1.19±0.03 (confidence limit for P <0.01) may be used to convert protein values obtained by the Lowry method into protein values obtained by the Kjeldahl method.