49 Impact of Hydrocolloids and Poultry Co-product Combinations on Fresh Pet Food Shelf Life

Abstract

Abstract The development and availability of meat-based food and treats for pets in the retail space continues to increase at a rapid pace. The current study focused on the evaluation of sodium alginate and encapsulated calcium lactate (ALGIN) inclusion within a fresh pet food formulation and subsequent influence on shelf-life characteristics. Poultry co-products are often undervalued throughout the meat industry due to their poor quality and low customer acceptance. However, it is plausible that these co-products could be a potential key component in adding value to the pet food industry. In addition, the use of ALGIN within a ground chicken co-product formulation may create a pet food worth generating a greater retail value for the manufacturer. Fresh chicken frames (CF) and boneless-skinless wooden breast (WB) were purchased from a commercial poultry processing facility and ground. Ground CF and WB (COMB) were allocated randomly to one of ten treatment combinations with either 0.5 or 1.0% added ALGIN. Ground treatments were portioned into 454 g bricks, placed into a form and fill vacuum package, sealed and displayed in a reach-in refrigerated cases for 21 days. Packages of fresh pet food were evaluated for surface color, lipid oxidation, water activity, and pH on days 1, 3, 7, 14 and 21 of the simulated display. Instrumental surface color was lighter, less red, and more yellow (P < 0.05) with increasing percentages of CF regardless of ALGIN inclusion. Whereas pH was greater (P < 0.05) and lipid oxidation were lower (P < 0.05) with increasing percentage of WB. Water activity increased (P < 0.05) when WB and ALGIN inclusion increased. These results suggest that the impact of ALGIN in a poultry co-product pet food formulation are minimal. However, the inclusion percentage of CF or WB could have a greater impact on shelf-life characteristics of fresh pet food.