The Impact of Rendered Protein Meal Oxidation Level on Shelf-Life, Sensory Characteristics, and Acceptability in Extruded Pet Food

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.AbstractPet 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).

Sensory Characteristics and Volatile Components of Dry Dog Foods Manufactured with Sorghum Fractions

“…Generally, the intensities for most attributes were in the low range of the scale (0–4.5). Similar findings have been found by Di Donfrancesco et al [ 30 ] and Chanadang et al [ 31 ] when analyzing sensory characteristics of dry dog food samples.…”

Sensory Shelf Life Estimation of Novel Fortified Blended Foods Under Accelerated and Real‐Time Storage Conditions

“…Rancid and other off‐note characteristics from lipid degradation in food often have low threshold values and are easily perceived by human even at low concentration (Jacobsen, ; Skibsted, Mikkelsen, & Bertelsen, ; W'sowicz et al., ). Rancidity‐related sensory attributes also have been used as critical descriptors for shelf life estimation for several products, such as extruded pet food (Chanadang et al., ), avocado paste (Jacobo‐Velázquez & Hernández‐Brenes, ), and spray‐dried fish oil powder (Keogh et al., ). For this study, the end of shelf life of all FBFs was determined as the last storage time that did not show a significant increase ( P ≤ 0.05) in rancid and painty characteristics.…”

“…This technique can be performed by measuring the intensity of the critical attributes throughout the storage and the shelf life of food can be estimated at the time that the intensities of critical attributes reach a predetermined value (Lawless & Heymann, 2010). Several studies used oxidativerelated sensory attributes, such as rancid, oxidized oil, and painty, as a key determining factor for shelf life of products that contained fat or lipid (Chanadang, Koppel, & Aldrich, 2016;Keogh et al, 2001;Nattress, Ziegler, Hollender, & Peterson, 2004;Nielsen, Stapelfeldt, & Skibsted, 1997).…”

Using Confocal Microscopy to Estimate the Distribution of Natural Antioxidants in Poultry Meal and Extruded Kibbles

“…Due to their complex composition and intense processing conditions, animal meals are highly susceptible to oxidation. The degradation of fatty acids and the consecutive release of secondary oxidation products, such as aldehydes, have a negative impact on pet owners’ preference . Limiting oxidation of rendering meals is thus crucial to preserve the sensorial and nutritional quality of a pet food.…”