Orange‐G binding as a measure of protein content

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Abstract
The relationship between the binding of Orange G from solution and crude protein content has been studied for a number of common protein foods. A range of meat meals and whalemeat meals showed correlation between crude protein and dye‐binding, apart from a few completely atypical samples. Among fish meals, soya‐bean and groundnut meals, no atypical samples were found. In all five types of materials, dye was bound by other constituents in addition to protein. A number of isolated samples of other protein sources were also studied. Estimates of crude protein content from dye‐absorption data were not accurate because of variation between meals of the same type.

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