Research On The Quality Control Of The Dog Food Processing

This paper focuses on the main problem of the pet food processing technology. We found problems and got this subject from the practical production. Through the experimental research and establishing an experimental model, we solved the problems at last.For the dry pet food, as the low moisture content, the fat is relatively high. As we all know, fat, such as beef tallow, is actually a very important nutritional requirement in pet food, which supply energy, contribute to palatability, influence the texture of foods, and carry fat soluble vitamins. In order to avoid the fat oxidational losses in the processing, transportation and storage, we tend to add some antioxidants, such as natural antioxidants(VC, VE, tea polyphenol, rosemary extractionand) and synthetic antioxidant(PG, BHT: that of TBHQ BHA).In this paper, PG,BHT,TBHQ,VE were comparatively studied on their antioxidant activities and synergistic effect in beef tallow systems by measuring their peroxide values during accelerated storage. The results showed TBHQ could significantly reduce the POV of tallow, when their concentration is 0.02%, their antioxidant activities order is:TBHQ> BHT> PG> VE. But when the concentration of VE was added from 0.02% to 0.05%, its antioxidant activity was comparable to that of TBHQ. The POV of tallow with 0.05% VE / 0.01%TBHQ and 0.005% citric acid (CA) was lowest after incubation at 60℃for 18 days.For wet pet food, that is canned pet food, there are always"fat-cap"at the top of the package. In order to avoid'fat-cap'in canned pet food, we applied the orthogonal test and used gel hardness and cooking loss as indicators and found that when xanthan gum: KGM: carrageenan = 4:2:3, the canned pet food can get largest hardness but the smallest cooking loss. Then with the best proportion of these three additives in pet food, we measured the particle size distribution of fat in minced meat emulsion, and the result is the fat particles in the can with MIX gum are smaller and more uniform distribution, but in the can with single different gel , the fat particles are bigger and uneven distribution. And then referring to overseas researches, we add spray drying plasma protein powder (SDAP) in the original recipe. Through the establishment of response surface model to study the texture features and color values, we found when adding 2.0% SDAP, 2.0% WG 0.45% MIX, the actual value of the color (L *, a *, b *) and texture characteristics (hardness, springiness, water holding capacity) are most closest to the best theoretical value.