Sensory evaluation of pet food products

2022 ◽  
pp. 313-329
Author(s):  
Julien Rogues ◽  
Erika Csoltova ◽  
Claire Larose-Forges ◽  
Emira Mehinagic
Keyword(s):  
Sensory Evaluation ◽  
Food Products ◽  
Pet Food

scholarly journals Identification of Mammalian and Poultry Species in Food and Pet Food Samples Using 16S rDNA Metabarcoding

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2875
Author(s):  
Laura Preckel ◽  
Claudia Brünen-Nieweler ◽  
Grégoire Denay ◽  
Henning Petersen ◽  
Margit Cichna-Markl ◽  
...  
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Animal Species ◽  
Meat Product ◽  
Food Products ◽  
Attractive Alternative ◽  
Pet Food ◽  
Food Authentication ◽  
Dna Metabarcoding ◽  
Reference Samples

The substitution of more appreciated animal species by animal species of lower commercial value is a common type of meat product adulteration. DNA metabarcoding, the combination of DNA barcoding with next-generation sequencing (NGS), plays an increasing role in food authentication. In the present study, we investigated the applicability of a DNA metabarcoding method for routine analysis of mammalian and poultry species in food and pet food products. We analyzed a total of 104 samples (25 reference samples, 56 food products and 23 pet food products) by DNA metabarcoding and by using a commercial DNA array and/or by real-time PCR. The qualitative and quantitative results obtained by the DNA metabarcoding method were in line with those obtained by PCR. Results from the independent analysis of a subset of seven reference samples in two laboratories demonstrate the robustness and reproducibility of the DNA metabarcoding method. DNA metabarcoding is particularly suitable for detecting unexpected species ignored by targeted methods such as real-time PCR and can also be an attractive alternative with respect to the expenses as indicated by current data from the cost accounting of the AGES laboratory. Our results for the commercial samples show that in addition to food products, DNA metabarcoding is particularly applicable to pet food products, which frequently contain multiple animal species and are also highly prone to adulteration as indicated by the high portion of analyzed pet food products containing undeclared species.

Evaluating Pediococcus acidilactici and Enterococcus faecium NRRL B-2354 as Thermal Surrogate Microorganisms for Salmonella for In-Plant Validation Studies of Low-Moisture Pet Food Products

2015 ◽  
Vol 78 (5) ◽  
pp. 934-939 ◽  
Author(s):  
ERDOGAN CEYLAN ◽  
DERRICK A. BAUTISTA
Keyword(s):  
Enterococcus Faecium ◽  
Thermal Inactivation ◽  
Food Product ◽  
Food Products ◽  
Pediococcus Acidilactici ◽  
Pet Food ◽  
Death Time ◽  
Salmonella Serovars ◽  
D Values ◽  
Thermal Death Time

Pediococcus acidilactici ATCC 8042 and Enterococcus faecium NRRL B-2354 were investigated as potential surrogates for Salmonella serovars using thermal death time kinetics in products such as dry pet foods. The D-values of P. acidilactici ATCC 8042, E. faecium NRRL B-2354, and a cocktail of seven Salmonella serovars associated with low-moisture products were determined in a preservative-free dry pet food product at moisture levels of 9.1, 17.9, and 27.0% and heated between 76.7 and 87.8°C. The D-values were calculated by least squares linear regression. The D-values of P. acidilactici ATCC 8042 were higher than those for the Salmonella serovar cocktail but lower than those for E. faecium NRRL 2354. At 9.1% moisture, D-values of 6.54, 11.51, and 11.66 min at 76.7°C, 2.66, 3.22, and 4.08 min at 82.2°C, and 1.07, 1.29, and 1.69 min at 87.8°C were calculated for Salmonella serovars, P. acidilactici ATCC 8042, and E. faecium NRRL B-2354, respectively. The data suggest that the thermal inactivation characteristics of P. acidilactici ATCC 8042 can be utilized as a surrogate to predict the response of Salmonella in dry pet food products that are thermally processed at <90°C.

A Methodology for Sensory Evaluation of Food Products Using Self-Organizing Maps and K-Means Algorithm

2012 ◽  
Vol 263-266 ◽  
pp. 2191-2194 ◽  
Author(s):  
Wonder Alexandre Luz Alves ◽  
Sidnei Alves De Araújo ◽  
Jorge Henrique Pessota ◽  
Renato Augusto Barbosa O. Dos Santos
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Food Production ◽  
Food Products ◽  
Food Samples ◽  
Sensory Attributes ◽  
Self Organizing Maps ◽  
Important Impact ◽  
Self Organizing

Sensory analysis has an important impact on food production since its results can help the understanding of consumers’ perceptions about the products. Thus, many methods have been proposed and applied to quantify sensory attributes of food products. In this paper we proposed a methodology, using Kohonen's Self-Organizing Maps and K-means algorithm, to classify food samples through the responses, provided by human evaluators, for their attributes such as aroma, flavor, appearance and texture. Conducted experiments in sensory analysis to determine the acceptance of new gelatins produced from chicken feet and new wines produced from spares of Açaí and Cajá confirm that proposed methodology is suitable for the investigated purpose.

scholarly journals Biovalorisation of Brewer's Spent Grain (BSG) and Sensory Evaluation of BSG Bread

2021 ◽  
Author(s):  
Luo Lin Goh ◽  
Ken Chi Lik Lee
Keyword(s):  
Sensory Evaluation ◽  
Crude Protein ◽  
Animal Feed ◽  
Food Products ◽  
Consumer Acceptance ◽  
Total Phenolic ◽  
Fermentation Time ◽  
Nutritional Profile ◽  
Spent Grain ◽  
Beer Production

<div> <div> <div> <p>Brewer’ spent grain (BSG) is the largest by-product of beer production, generating over an approximate 38 billion kg annually. While the majority of BSG gets repurposed as animal feed, its usage unfortunately remains very limited. Due to the impressive nutritional profile of BSG, many studies have investigated its incorporation in food products. However, its substitution at high levels tend to bring about undesirable sensory changes. This paper looks at solid-state fermentation as a tool to enhance the nutritional profile of BSG. The consumer acceptance of fermented BSG- fortified bread was investigated, to understand the market value for fermented BSG food products compared to its unfermented counterpart. Of the 8 koji starters studied, M-1 (Aspergillus oryzae) brought about the greatest nutritional profile enhancement in terms of total phenolic content and crude protein content, with an optimal fermentation time of 4 days. No change in total dietary fibre content was observed after fermentation. From the sensory evaluation, fermented BSG-fortified bread had the best nutritional profile while having the poorest consumer acceptance. Despite the fact, this study highlights that fermentation may yet be an important tool in bridging the gap of BSG incorporation in food. </p> </div> </div> </div>

scholarly journals Contributions and Appreciation of Adansonia digitata L. Food Products in Zinder Region, Niger

2020 ◽  
pp. 13-20
Author(s):  
Issoufou Amadou ◽  
Ali Salé ◽  
Josef Garvi ◽  
Rayanatou Ali Salé ◽  
Moussa Soulé
Keyword(s):  
Sensory Evaluation ◽  
Tree Species ◽  
Local Population ◽  
Food Products ◽  
Adansonia Digitata ◽  
Tree Plantation ◽  
The People ◽  
Wild Tree ◽  
Sahel Region ◽  
The City

Wild tree species play an important role in the diet of the people. However, few studies tried to assess the food products of those wild tree species in Sahel region. This study focuses on identifying the contribution of Adansonia digitata process products through the survey and sensory evaluation due to nutritional value and increase of income to the population. The A. digitata is used in Africa as food and traditional pharmacopeia. Its leaves are excellent sources of nutrients. The A. digitata pulp rich in vitamins is used to make juice and jam. The seeds are processed into virgin oil. The sensory evaluation at Sahara Sahel Foods revealed that A. digitata pulp juice as the highest overall accepted product and its jam the less. The survey at both Zinder city and Baban Tabki village showed that the A. digitata products are more useful in the villages than in the city with 65% and 35% appreciations respectively. These products are an aftertaste for the local population to increase their income and improve their nutritional status as well as health status. This study provides a baseline data about A. digitata food products in Zinder region, which could play a crucial role in the conservation of the A. digitata. This study recommends the use of A. digitata trees in the national tree plantation programmes in Zinder region.

scholarly journals Melamine, Asam Suanurat dan Melamin-Sianurat: Kaitan dengan Penyakit Saluran Perkencingan Hewan

2019 ◽  
Vol 37 (2) ◽  
pp. 193
Author(s):  
Yanuartono Yanuartono ◽  
Alfarisa Nururrozia ◽  
Soedarmanto Indarjulianto ◽  
Hary Purnamaningsih ◽  
Slamet Rahardjo
Keyword(s):  
Renal Failure ◽  
Cyanuric Acid ◽  
Animal Feed ◽  
Case Reports ◽  
Food Products ◽  
Nitrogen Compounds ◽  
Pet Food ◽  
Protein Food ◽  
Melamine Cyanurate ◽  
Food And Feed

Numerous cases of acute renal failure in dogs and cats from 2004-2007 were associated with the ingestion of dog and cat pet food products and the suspected contaminant was identified as melamine and its derivatives such as cyanuric acid and melamine cyanurate. Melamine is a chemical used primarily for the manufacture of plastics, coatings, commercial filters, adhesives and compounds in the plate-making industry and kitchen appliance.But then these compounds have been abused to increase the content of nitrogen compounds in human food products and animal feed products, respectively. Increasing the content of nitrogen compounds from melamine aims to increase the value of false protein food and feed. Melamine basically has a wide security limit so it is relatively non-toxic if consumed by humans and animals. However, many studies and case reports show that melamine can cause damage to the kidneys especially if present together with cyanuric acid in the body.This paper aims to provide a simple overview and discussion in cases of damage to the urinary tract in dogs and cats that are likely caused by toxicity of melamine and its derivatives are likely to have occurred in Indonesia. 

scholarly journals EFFECT OF HONEY AND STEVIA AS SUGAR SUBSTITUTE ON SENSORY EVALUATION OF CHIFFON CAKE

2019 ◽  
Vol 5 (1) ◽  
pp. 117
Author(s):  
Sandra Sanggramasari
Keyword(s):  
Experimental Method ◽  
Sensory Evaluation ◽  
Descriptive Analysis ◽  
Food Products ◽  
Sugar Substitutes ◽  
Sugar Substitute ◽  
Analysis Technique ◽  
The Difference

This research contributes to sugar substitution as a sweetener. Honey and stevia are natural sugar substitutes in various food products. The purpose of this research is to recognize the difference in appearance, flavour and texture of chiffon cake using sugar, honey and stevia. The research used an experimental method. This research used descriptive analysis technique of observation and interviews with reference to a comparison that is sensory evaluation of chiffon cake characteristic, which include appearance, flavour and texture. The results show that panelists prefer chiffon cake using sugar as a sweetener in terms of appearance and texture. However, chiffon cake using honey as a sugar substitute is preferable to panelists in terms of flavour and overall aspects.

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