Standardizing quality in wet petfood with plasma
The use of spray-dried plasma (SDP) can improve wet petfoods by absorbing quality differences in raw materials
The use of spray-dried plasma (SDP) as a superior binder in wet petfood is well recognized and commonly used in the industry. SDP is characterized by its well balanced technological properties highly appreciated in canned petfood products. Manufacturers can rely on SDP for higher gelling, water retention and emulsion capacities compared to other binders.
Wet petfood manufacturers are now also recognizing that plasma improves the standardization of the quality of the final cooked product by efficiently absorbing quality differences between batches of the meat by-products raw material. To prove the capacity of plasma to homogenize differences in quality between the different raw meat ingredients, APC Inc. conducted a trial working with two different raw poultry carcass qualities testing the effect in the technological properties of cooked chunks in gravy.
To analyze differences in technological properties of cooked chunks, we used texture profile analysis (TPA), which has been shown to have a good correlation with the texture of food. Instrumental TPA was developed about 30 years ago, constituting an interesting way of analyzing several textural parameters in only one assay. Since then, much work has been done and new tools have been developed. TPA via interpretation of stress-strain curves is, and will continue to be, extremely useful for the evaluation of the textural quality of foods, particularly when parameters can be correlated with sensory assessments.
TPA measures parameters such as hardness, adhesiveness, chewiness, gumminess, cohesiveness, resilience and springiness. These tests not only quantify the texture of the food but also evaluate…