Protein nitrogen content of some animal protein foods

Date

1972

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Alicia Santos

Abstract

The protein nitrogen contents of crab (Neptunus pelagicus), shrimp (Meta penaeus fa.), beef (Bos taurus Linn.), pork (Sus scrofa Linn.), chicken (Gallus domesticus Linn.), mudfish (Ophi7 cechalus striatus), goby (Glossogobius giurus), and milkfish (Chanos chanos), were determined indirectly by precipitating the protein material with 2.5 % trichloroacetic acid. Total nitrogen and non-protein nitrogen content of the samples were determined and the difference represents the protein nitrogen content. Three different samples representing definitely different sizes or ages of each material were used in the determination of the total nitrogen and non-protein nitrogen content of the samples. The protein nitrogen content of crab, shrimp, beef, pork, chicken, mudfish, goby and milkfish is 1.20 %, 2.41 %, 2.70 %, 2.52 4, 2.96 2.74 %, 2.23% and 2.58 %, respectively.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1972 A13 M36

Document Type

Thesis

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