Effect of sterilization and storage on a model meat analogue pet food

Wehrmaker, Ariane; Bosch, G.; Goot, Atze Jan van der

doi:10.1016/j.anifeedsci.2020.114737

Cited by 4 publications

(7 citation statements)

References 33 publications

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“…No effect of the sterilization medium, i.e., water or gravy, was observed for P solubility, DM digestibility, or N digestibility. Although sterilization in water or gravy could yield differences in the physical properties of the meat analogues (Wehrmaker et al, 2021), we did not observe an impact on the nutritional properties investigated in the present study. Possibly, dilution with liquids in the in vitro system decreases the impact of gelling agents on digestion as well as on P solubility.…”

Section: Effect Of Sterilization Mediumcontrasting

confidence: 84%

“…Dry ingredients are mixed with water to reach 50%–70% moisture, after which the mixture is sheared at 90°C–140°C for about 30 min (Grabowska et al, 2016). The sheared product can be cut into pieces, canned with a sauce or gravy, and sterilized as in conventional wet pet foods (Wehrmaker et al, 2021). The ingredients can vary and often include a combination of wheat gluten with proteins from soybeans, peas, fava beans, and even sunflower (Cornet et al, 2021; Jia et al, 2022; Schreuders et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

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In vitro digestibility and solubility of phosphorus of three plant‐based meat analogues

Wehrmaker,

de Groot,

Jan van der Goot

et al. 2024

Animal Physiology Nutrition

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Interest in plant‐based meat analogues has increased and can be expected to be applied to pet foods, which necessitates the understanding of the nutrient supply in those foods. Our primary aim was to advance our understanding of the digestive properties of sterilized plant‐based meat analogues. The impact of the preparatory processing steps on the solubility of meat analogues was studied. Meat analogues were made by mixing water, salt, and wheat gluten with soy protein isolate, pea protein isolate, or faba bean concentrate. Mixed materials were processed into model meat analogues using shear cell technology. Products were canned in water or gravy and sterilized. An animal‐based canned pet food was made as a reference. Products sampled at the processing steps (mixing, shearing, sterilization) were digested in vitro. Samples of digestate were taken at the gastric phase (0 and 120 min) and small intestinal phase (120, 200, 280, and 360 min) for analysis of protein hydrolysis. The extent digestion of nitrogen and dry matter was determined at the end of incubation. Total phosphorus, soluble phosphorus after acid treatment, and after acid and enzymatic treatment were determined. The degree of hydrolysis after gastric digestion was low but increased immediately in the small intestinal phase; products based on pea had the highest values (56%). Nitrogen digestibility was above 90% for all materials at each processing step, indicating that bioactive compounds were absent or inactivated in the protein isolates and concentrate. Phytate seemed to play a minor role in meat analogues, but phosphorus solubility was influenced by processing. Shearing decreased soluble phosphorus, but this effect was partly reversed by sterilization. Nutrient digestibility as well as phosphorus solubility in plant‐based products was higher than or comparable with the reference pet food. These findings show that the digestive properties of the tested plant‐based meat analogues do not limit the supply of amino acids and phosphorus.

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Section: Effect Of Sterilization Mediumcontrasting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

In vitro digestibility and solubility of phosphorus of three plant‐based meat analogues

Wehrmaker,

de Groot,

Jan van der Goot

et al. 2024

Animal Physiology Nutrition

Self Cite

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“…Values for these nutrients were presented as mean values ± one standard deviation. This was chosen rather than conducting an analysis of variance (ANOVA) because previous research did not find meaningful differences in moisture, nitrogen, crude fat, and ash contents of a pet food consisting of chunks in gravy, jelly, or water stored for 28 days ( 14 ).…”

Section: Methodsmentioning

confidence: 99%

Impacts of vitamin premix and/or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storage

Dainton

White²,

Lambrakis³

et al. 2022

Front. Vet. Sci.

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IntroductionLow thiamin levels in thermally processed canned cat foods are concerning for the pet food industry. However, there is little information on storage stability of thiamin in this food format or if inclusion of select ingredients, such as dried yeasts, has an effect. Therefore, the objective was to evaluate the storage stability of thiamin when a vitamin premix and/or yeasts ingredients were included in a canned cat food.Materials and methodsThe factorial treatment arrangement consisted of 2 levels of vitamin premix (with or without) and 4 inclusions of yeast (NY = none, LBV = Lalmin B Complex Vitamins, BY = product #1064B, or EA = BGYADVANTAGE). Diets were stored for 6 months and analyzed every month for thiamin. Data were analyzed as a mixed model (SAS v. 9.4; SAS Institute, Cary, NC) with fixed effects (vitamin premix, yeast, time, and their two-way and three-way interactions) and random effects (production day and the interaction of production day, vitamin premix, and yeast). Significance was set at P < 0.05 and Fisher's LSD was used to separate means.Results and discussionDiets including the vitamin premix [average 55.1 mg/kg dry matter basis (DMB)] contained more (P < 0.05) thiamin than diets that did not (average 7.5 mg/kg DMB). Inclusion of LBV (average 40.3 mg/kg DMB) resulted in the highest (P < 0.05) levels of thiamin, followed by BY (P < 0.05; average 26.9 mg/kg DMB). Diets with NY and EA contained the lowest (P < 0.05) levels of thiamin and were not different from each other (P > 0.05; average 19.3 mg/kg DMB). The diet containing vitamin premix without yeast lost (P < 0.05) 17.8% thiamin while diets containing a yeast ingredient maintained thiamin levels better during storage. This suggested that thiamin from yeast ingredients was more resistant to degradation during storage and should be considered when designing new canned cat foods.

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“…In the storage process of food, the growth of bacteria has a great impact on its shelf life and quality ( 14 ). Therefore, many foods use various sterilization methods, such as high temperature sterilization, ultraviolet sterilization lamps, etc., but the equipment is expensive and energy-efficient ( 107 , 108 ). Some active substances with natural antibacterial effects such as curcumin, cinnamaldehyde, allicin, clove oil, etc.…”

Section: Application Of Starch-based Nano-microcapsules In Functional...mentioning

confidence: 99%

Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics

et al. 2022

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Most of the functional substances in food are absorbed in the small intestine, but before entering the small intestine, the strong acid and enzymes in the stomach limit the amount that can reach the small intestine. Therefore, in this paper, to develop a delivery system for functional food ingredients, maintain the biological activity of the ingredients, and deliver them to the target digestive organs, preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics were reviewed. Embedding unstable food active ingredients in starch-based nano-microcapsules can give the core material excellent stability and certain functional effects. Starch-based wall materials refer to a type of natural polymer material that uses starch or its derivatives to coat fat-soluble components with its hydrophobic cavities. The preparation methods of starch-based wall materials mainly include spray drying, extrusion, freeze drying, ultra-high pressure, coagulation, fluidized bed coating, molecular inclusion, chemical, and enzymic methods. The controlled release of functional food can be achieved by preparing starch-based nano-microcapsules to encapsulate the active agents. It has been reported that that compared with traditional embedding agents such as gelatin, acacia gum, and xanthan gum, starch-based functional food nano-microcapsule delivery system had many good properties, including improving antioxidant capacity, bioavailability, probiotics, and concealing bad flavors. From this review, we can learn which method should be chosen to prepare starch-based functional food nano-microcapsule delivery system and understand the mechanism of controlled release.

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Effect of sterilization and storage on a model meat analogue pet food

Cited by 4 publications

References 33 publications

In vitro digestibility and solubility of phosphorus of three plant‐based meat analogues

In vitro digestibility and solubility of phosphorus of three plant‐based meat analogues

Impacts of vitamin premix and/or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storage

Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics

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