Evaluation of the Chemical Composition and Nutritional Quality of Traditional Qebap Samples from Prizren, Kosovo
Session
Agriculture, Food Science and Technology
Description
This study evaluates the chemical composition of qebaps collected from ten of Prizren's most popular qebap shops. Each sample was analyzed for water, protein, fat, salt, ash, and nitrite content according to standard analytical methods. The mean values obtained were as follows: water 45.90 ± 2.79%, protein 13.62 ± 0.89%, fat 14.54 ± 1.57%, salt 2.36 ± 0.43%, and ash 1.05 ± 0.05%. Compared to the reference values of the Public Health Institute of Kosovo (salt ≤ 5%, protein ≤ 22%, water ≤ 65%, fat ≤ 35%, ash ≤ 2%, nitrites ≤ 150 mg/kg), all samples were within the permissible limits. Correlation analysis revealed a moderate positive relationship between protein and water (r = 0.427) and between ash and water (r = 0.602). At the same time, fat showed a moderate negative correlation with protein (r = –0.405) and ash (r = –0.367). These results indicate that the chemical composition of qebaps in Prizren is generally balanced and complies with national food quality standards. The observed variations among samples are mainly due to differences in meat mixtures, fat ratios, and seasoning intensity used by individual producers. Overall, the qebaps analyzed represent nutritionally acceptable traditional meat products.
Keywords:
Kebab, Traditional products; Nutritional analysis; Quality standards
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-982-41-2
Location
UBT Lipjan, Kosovo
Start Date
25-10-2025 9:00 AM
End Date
26-10-2025 6:00 PM
DOI
10.33107/ubt-ic.2025.156
Recommended Citation
Bytyçi, Xhavit; Krasniqi, Ylli; Krasniqi, Alinda; and Zeqiri, Medin, "Evaluation of the Chemical Composition and Nutritional Quality of Traditional Qebap Samples from Prizren, Kosovo" (2025). UBT International Conference. 1.
https://knowledgecenter.ubt-uni.net/conference/2025UBTIC/AFCT/1
Evaluation of the Chemical Composition and Nutritional Quality of Traditional Qebap Samples from Prizren, Kosovo
UBT Lipjan, Kosovo
This study evaluates the chemical composition of qebaps collected from ten of Prizren's most popular qebap shops. Each sample was analyzed for water, protein, fat, salt, ash, and nitrite content according to standard analytical methods. The mean values obtained were as follows: water 45.90 ± 2.79%, protein 13.62 ± 0.89%, fat 14.54 ± 1.57%, salt 2.36 ± 0.43%, and ash 1.05 ± 0.05%. Compared to the reference values of the Public Health Institute of Kosovo (salt ≤ 5%, protein ≤ 22%, water ≤ 65%, fat ≤ 35%, ash ≤ 2%, nitrites ≤ 150 mg/kg), all samples were within the permissible limits. Correlation analysis revealed a moderate positive relationship between protein and water (r = 0.427) and between ash and water (r = 0.602). At the same time, fat showed a moderate negative correlation with protein (r = –0.405) and ash (r = –0.367). These results indicate that the chemical composition of qebaps in Prizren is generally balanced and complies with national food quality standards. The observed variations among samples are mainly due to differences in meat mixtures, fat ratios, and seasoning intensity used by individual producers. Overall, the qebaps analyzed represent nutritionally acceptable traditional meat products.