I am evaluating the digestibility of egg yolk product by INFOGEST 2. I used a blank with enzymes and SSf /SGF and SFI.
I measured the nitrogen content during digestion with DUMAS. then, from each sample I subtracted the corresponding blank.
The problem that the nitrogen content is decreasing as the digestion progresses. I found these results a bit confusing as normally the nitrogen should still constant during digestion.
Did someone know why this decrease was observed?