The Effects of Select Hydrocolloids on the Processing of Pâté-Style Canned Pet Food
| Autor: | Hulya Dogan, Amanda N Dainton, Charles G Aldrich |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
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Health (social science) TP1-1185 Plant Science Health Professions (miscellaneous) Microbiology Article Pet food expressible moisture chemistry.chemical_compound heat penetration medicine Food science Mathematics Guar gum Kappa-Carrageenan Chemical technology Heat penetration thermally processed chemistry gum Heating cycle wet pet food Locust bean gum texture Xanthan gum Food Science medicine.drug |
| Zdroj: | Foods Foods, Vol 10, Iss 2506, p 2506 (2021) Volume 10 Issue 10 |
| ISSN: | 2304-8158 |
| Popis: | Hydrocolloids are commonly used in canned pet food. However, their functional effects have not been quantified in this food format. The objective was to determine the effects of select hydrocolloids on batter consistency, heat penetration, and texture of canned pet food. Treatments were added to the formula as 1% dextrose (D) and 0.5% guar gum with 0.5% of either dextrose (DG), kappa carrageenan (KCG), locust bean gum (LBG), or xanthan gum (XGG). Data were analyzed as a 1-way ANOVA with batch as a random effect and separated by Fisher’s LSD at p < 0.05. Batter consistency (distance traveled in 30 s) thickened with increasing levels of hydrocolloids (thinnest to thickest: 23.63 to 2.75 cm). The D treatment (12.08 min) accumulated greater lethality during the heating cycle compared to all others (average 9.09 min). The KCG treatment (27.00 N) was the firmest and D and DG (average 8.75 N) the softest with LBG and XGG (average 15.59 N) intermediate. Toughness was similar except D (67 N·mm) was less tough than DG (117 N·mm). The D treatment showed the greatest expressible moisture (49.91%), LBG and XGG the lowest (average 16.54%), and DG and KCG intermediate (average 25.26%). Hydrocolloids influenced heat penetration, likely due to differences in batter consistency, and affected finished product texture. |
| Databáze: | OpenAIRE |
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