Total nitrogen vs. amino-acid profile as indicator of protein content of beef

Show simple item record Hall, Nicolette Gibson Schonfeldt, H.C. (Hettie Carina) 2013-09-19T06:29:01Z 2013-09-19T06:29:01Z 2013
dc.description.abstract In most cited food composition studies and tables, the proximate system measures protein as total nitrogen (N) (determined by Kjeldahl or Dumas method) multiplied by a specific factor. A factor of 6.25 is used for determining total protein from total N (Jones, Munsey, & Walker, 1942). Although more expensive, it is considered more accurate to base protein content of foods on amino acid data (Greenfield & Southgate, 2003). A study on the nutrient composition of beef analysed the full amino-acid profile of fifteen retail cuts from three age groups and six fat codes, as well as determined total nitrogen content to determine proximate protein composition. For all cuts, the correlation coefficient of total amino acids to protein (N × 6.25) was 0.635. This indicates a poor correlation for predicting actual protein content (as determined by total amino acid count), based on the nitrogen factor of 6.25. On average, the sum of amino acids per cut amounted to 91% of total determined protein (N × 6.25) for the same cut. en_US
dc.description.librarian hb2013 en_US
dc.description.uri en_US
dc.identifier.citation Hall, NG & Schönfeldt, HC 2013, 'Total nitrogen vs. amino-acid profile as indicator of protein content of beef', Food Chemistry, vol. 140, no. 3, pp. 608-612. en_US
dc.identifier.issn 0308-8146 (print)
dc.identifier.issn 1873-7072 (online)
dc.identifier.other 10.1016/j.foodchem.2012.08.046
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.rights © 2012 Elsevier. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry.Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, vol. 140, no. 3, 2013. doi.: 10.1016/j.foodchem.2012.08.046 en_US
dc.subject Nitrogen en_US
dc.subject Amino acid (AA) en_US
dc.subject Protein content en_US
dc.subject South African beef en_US
dc.title Total nitrogen vs. amino-acid profile as indicator of protein content of beef en_US
dc.type Postprint Article en_US

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