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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Detalles Bibliográficos
Autor principal:	Soler D., Rigo F.
Otros Autores:	Acosta, Adela
Formato:	Tesis
Lenguaje:	Inglés
Publicado:	Zamorano: Escuela Agrícola Panamericana, 2020. 2020
Materias:	Heart Liver Water
Acceso en línea:	https://bdigital.zamorano.edu/handle/11036/6934

id	ZAMORANO6934
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.
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	Heart Liver Water
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
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.
author2	Acosta, Adela
author_facet	Acosta, Adela Soler D., Rigo F.
format	Tesis
author	Soler D., Rigo F.
author_sort	Soler D., Rigo F.
title	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_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_sort	sodium alginate and calcium lactate (algin) effect on beef or poultry co-product blends used in a pet jerky product
publisher	Zamorano: Escuela Agrícola Panamericana, 2020.
publishDate	2020
url	https://bdigital.zamorano.edu/handle/11036/6934
work_keys_str_mv	AT solerdrigof sodiumalginateandcalciumlactatealgineffectonbeeforpoultrycoproductblendsusedinapetjerkyproduct
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Sodium Alginate and Calcium Lactate (Algin) Effect on Beef or Poultry Co-product Blends Used in a Pet Jerky Product

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