Determination of Protein in Sauces as Condiments(Thai)

Abstract

The protein contents of sauce samples were analysed using Kjeldahl’s method. Sixty samples of sauces
were collected from markets in Amphur Muang, Khon Kaen. The optimum weight for protein determination of
fish sauce, flavoured sauce, soy sauce, oyster sauce, tomato ketchup and chilli sauce were 2.5, 2.5, 5.0, 3.0,
4.5 and 5.5 g, respectively. To prepare the sauce samples they were digested at 420 ๐C for 1 hour. The protein
contents by percentage of weight (mean ± s.d.) of fish sauce, flavoured sauce, soy sauce, oyster sauce, tomato
ketchup and chilli sauce were 9.06 ± 1.64 (n= 10), 11.37 ± 5.46 (n= 10), 4.14 ± 1.75 (n = 10), 2.21 ± 2.06 (n = 10), .43
± 0.82 (n= 10) and 0.82 ± 0.15 (n= 10 ), respectively.