Sodium Alginate and Calcium Lactate (Algin) Effect on Beef or Poultry Co-product Blends Used in a Pet Jerky Product
Pet products are a growing market. An experiment was designed to evaluate the applicability of dried organ meat blends as pet food treats using beef and chicken co-products, as well as sodium alginate and calcium lactate (Algin) as a structuring agent. Objectives of the study were to evaluate the ef...
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| Other Authors: | |
| Format: | Tesis |
| Language: | Inglés |
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Zamorano: Escuela Agrícola Panamericana, 2020.
2020
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| Online Access: | https://bdigital.zamorano.edu/handle/11036/6934 |
| _version_ | 1855500554497687552 |
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| author | Soler D., Rigo F. |
| author2 | Acosta, Adela |
| author_browse | Acosta, Adela Soler D., Rigo F. |
| author_facet | Acosta, Adela Soler D., Rigo F. |
| author_sort | Soler D., Rigo F. |
| collection | Biblioteca Digital Zamorano |
| description | Pet products are a growing market. An experiment was designed to evaluate the applicability of dried organ meat blends as pet food treats using beef and chicken co-products, as well as sodium alginate and calcium lactate (Algin) as a structuring agent. Objectives of the study were to evaluate the effect of sodium alginate and calcium lactate on the physicochemical characteristics in mixtures of dried organ meat blends for pets based on heart and liver from beef and chicken, the effect of the structuring agent according to the species of animal used, and the color stability over time. A Completely Randomized Design (CRD) with a factorial arrangement of three by two was used, with 12 treatments and 10 replicates for a total of 120 experimental units. The physicochemical variables evaluated were cooking loss, pH, Aw, expressible moisture, and color change over time. Higher percentage inclusions of sodium alginate, calcium lactate, and heart caused a reduced loss by cooking (P < 0.001) and expressible moisture (P < 0.001). No differences in pH were observed regardless of treatment (P = 0.6538). Mixtures that had a greater loss by cooking presented a lower Aw (P < 0.001). Over the first three days, all treatments experienced a change in darkness and yellowness color values based on CIE L* a* b*. Changes in color values, established that visual change in color can be observed. An analysis of the final product formulations is recommended. |
| format | Tesis |
| id | ZAMORANO6934 |
| institution | Universidad Zamorano |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Zamorano: Escuela Agrícola Panamericana, 2020. |
| publisherStr | Zamorano: Escuela Agrícola Panamericana, 2020. |
| record_format | dspace |
| spelling | ZAMORANO69342023-03-24T15:01:44Z Sodium Alginate and Calcium Lactate (Algin) Effect on Beef or Poultry Co-product Blends Used in a Pet Jerky Product Soler D., Rigo F. Acosta, Adela Starkey, Charles Heart Liver Water Pet products are a growing market. An experiment was designed to evaluate the applicability of dried organ meat blends as pet food treats using beef and chicken co-products, as well as sodium alginate and calcium lactate (Algin) as a structuring agent. Objectives of the study were to evaluate the effect of sodium alginate and calcium lactate on the physicochemical characteristics in mixtures of dried organ meat blends for pets based on heart and liver from beef and chicken, the effect of the structuring agent according to the species of animal used, and the color stability over time. A Completely Randomized Design (CRD) with a factorial arrangement of three by two was used, with 12 treatments and 10 replicates for a total of 120 experimental units. The physicochemical variables evaluated were cooking loss, pH, Aw, expressible moisture, and color change over time. Higher percentage inclusions of sodium alginate, calcium lactate, and heart caused a reduced loss by cooking (P < 0.001) and expressible moisture (P < 0.001). No differences in pH were observed regardless of treatment (P = 0.6538). Mixtures that had a greater loss by cooking presented a lower Aw (P < 0.001). Over the first three days, all treatments experienced a change in darkness and yellowness color values based on CIE L* a* b*. Changes in color values, established that visual change in color can be observed. An analysis of the final product formulations is recommended. 2020-12-01T13:53:27Z 2020-12-01T13:53:27Z 2020 Thesis https://bdigital.zamorano.edu/handle/11036/6934 eng 29 p. Copyright Escuela Agrícola Panamericana, Zamorano, 2020 http://creativecommons.org/licenses/by-nc-nd/3.0/es openAccess application/pdf application/pdf Zamorano Zamorano: Escuela Agrícola Panamericana, 2020. |
| spellingShingle | Heart Liver Water Soler D., Rigo F. Sodium Alginate and Calcium Lactate (Algin) Effect on Beef or Poultry Co-product Blends Used in a Pet Jerky Product |
| title | Sodium Alginate and Calcium Lactate (Algin) Effect on Beef or Poultry Co-product Blends Used in a Pet Jerky Product |
| title_full | Sodium Alginate and Calcium Lactate (Algin) Effect on Beef or Poultry Co-product Blends Used in a Pet Jerky Product |
| title_fullStr | Sodium Alginate and Calcium Lactate (Algin) Effect on Beef or Poultry Co-product Blends Used in a Pet Jerky Product |
| title_full_unstemmed | Sodium Alginate and Calcium Lactate (Algin) Effect on Beef or Poultry Co-product Blends Used in a Pet Jerky Product |
| title_short | Sodium Alginate and Calcium Lactate (Algin) Effect on Beef or Poultry Co-product Blends Used in a Pet Jerky Product |
| title_sort | sodium alginate and calcium lactate algin effect on beef or poultry co product blends used in a pet jerky product |
| topic | Heart Liver Water |
| url | https://bdigital.zamorano.edu/handle/11036/6934 |
| work_keys_str_mv | AT solerdrigof sodiumalginateandcalciumlactatealgineffectonbeeforpoultrycoproductblendsusedinapetjerkyproduct |