Determination of protein in fish meal

descriptionPublicationkeyboard_double_arrow_right Article 01 Aug 1980 English Publisher:WileyJournal:Journal of the Science of Food and Agriculture, volume 31, pages 782-784 (issn: 0022-5142, eissn: 1097-0010,

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Authors: Celina B. Martone; Marcos Crupkin; Carlos A. Barassi; Raúl E. Trucco;

doi: 10.1002/jsfa.2740310807

Determination of protein in fish meal

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Abstract

AbstractA 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.

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