Abstract
Simple SummarySensory analysis was used to determine the changes due to the storage time on extruded pet food prepared from two different rendered protein meals: (i) beef meat and bone meal (BMBM); (ii) chicken byproduct meal (CPBM). Extrusion is a process where feed is pressed through a die in order to create shapes and increase digestibility. Descriptive sensory analysis using a human panel found an increase in undesirable sensory attributes (e.g., oxidized oil, rancid) in extruded pet food over storage time, especially the one prepared from chicken by product meal without antioxidants. The small increase in oxidized and rancid aromas of BMBM samples did not affect pet owners’ acceptability of the products. CPBM samples without antioxidants showed a notable increase in oxidized and rancid aroma over storage time and, thus, affected product acceptability negatively. This finding indicated that human sensory analysis can be used as a tool to track the changes of pet food characteristics due to storage, as well as estimate the shelf-life of the products.Pet foods are expected to have a shelf-life for 12 months or more. Sensory analysis can be used to determine changes in products and to estimate products’ shelf-life. The objectives of this study were to (1) investigate how increasing levels of oxidation in rendered protein meals used to produce extruded pet food affected the sensory properties and (2) determine the effect of shelf-life on pet owners’ acceptability of extruded pet food diet formulated without the use of preservative. Pet food diets contained beef meat bone meal (BMBM) and chicken byproduct meal (CBPM) in which the oxidation was retarded with ethoxyquin, mixed tocopherols, or none at all, and then extruded into dry pet foods. These samples represented low, medium, and high oxidation levels, respectively. Samples were stored for 0, 3, 6, 9, and 12 months at ambient temperature. Each time point, samples were evaluated by six highly trained descriptive panelists for sensory attributes related to oxidation. Samples without preservatives were chosen for the acceptability test, since the differences in sensory characteristics over storage time were more distinguishable in those samples. Pet owners evaluated samples for aroma, appearance and overall liking. Descriptive sensory analysis detected significant changes in oxidized-related sensory characteristics over storage time. However, the differences for CBPM samples were more pronounced and directional. The consumer study showed no differences in pet owners’ acceptability for BMBM samples. However, the noticeable increase in aroma characteristics (rancid aroma 0.33–4.21) in CBPM samples over storage time did have a negative effect on consumer’s liking (overall liking 5.52–4.95).
Highlights
The pet supply industry is an important part of the U.S economy with total expenditures in 2015 of $60.59 billion and $23.04 billion of that spent on food [1]
The mean intensity scores of 11 sensory characteristics for pet food prepared from beef meat bone meal (BMBM) are shown in Tables 3 and 4
The results showed that storage time did not affect pet owners’ acceptance on dry pet food prepared from unpreserved diet (BMBM-O)
Summary
The pet supply industry is an important part of the U.S economy with total expenditures in 2015 of $60.59 billion and $23.04 billion of that spent on food [1] Rendered protein meals such as poultry byproduct meal, meat, and bone meal, and fish meal are widely used in pet food industry [2]. The most effective antioxidants are the synthetic preservatives such as ethoxyquin, butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) [4] These preservatives are added to the raw ingredients at the time of production, and again during the pet food production processes, to assure the food is produced from “fresh” ingredients and once produced has enough residual preservatives to hold the food until consumed by the pet many months later. The synthetic antioxidant ethoxyquin was used to create a “low”
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