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Researchers generally quote the F value of meat and meat products (6.25) to calculate their protein content. However, the author found that many times in the process of studying fish protein, the protein content calculated according to this coefficient is often much higher than the total amount of acid hydrolyzed amino acids of fish, and the protein content of fish protein powder often exceeds 100%. The authors initially believed that the error was due to an inaccurate protein coefficient (6.25). Therefore, based on the existing literature, the nitrogen content of fish protein was calculated and the F value was deduced. The results showed that the nitrogen content of fish protein was about 14%. The true F value of some fish proteins is between 7.0 and 7.5.
In order to enable Kjeldahl method to accurately determine protein content in fish meat and fish products, and objectively and truly evaluate the nutritional value of fish protein, automatic Kjeldahl nitrogen analyzer for nitrogen conversion protein coefficient and how to remove fish The amino acid nitrogen interference was studied and feasible improvement measures were explored.
By the automatic Kjeldahl determination of the determination of the protein content of the sample is only relevant to the two factors, namely the sample nitrogen mass fraction and nitrogen converted protein coefficient (F). To accurately determine the true protein content of a sample using the Kjeldahl method, you must know the correct F value and determine the true protein nitrogen content of the sample (excluding non-protein nitrogen interference). At present, there are no specific coefficients for the determination of nitrogen-converted proteins for fish in the current methods for protein determination (Kjeldahl method) for national standards and industry standards for aquatic products. Researchers and fisheries-related practitioners generally use meat and meat products. Conversion factor (6.25). In order to improve the Kjeldahl method for determining the protein content of fish and fish meat products, it is necessary to conduct in-depth discussions on the protein conversion factor and how to remove non-amino acid nitrogen in fish meat.
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Automatic Kjeldahl determination of fish protein content
The protein contains a certain proportion of nitrogen, and there is a certain conversion relationship between the nitrogen content and the protein content, that is, the coefficient of nitrogen-converted protein. The Kjeldahl method first determines the mass of nitrogen in a sample and multiplies it by the F value as the mass of protein in the sample. The automatic Kjeldahl nitrogen analyzer is an important instrument for the determination of nitrogen and is currently the most recommended product.