Development of Pet Attractant with Beef Flavor and Research on Its Palatability

Kong ling¹, Bao Qingbin², Liu Chao¹, Luo Chunfa¹

1 DadHank (Chengdu) Biotech corp., Chengdu 610039

2 Department of Bioengineering, Xihua University, Chengdu 610030

With the improvement of living standards, people have increasingly paid more and more attention to the daily diet of pets, and commercially available dog food has gradually replaced the leftovers. Currently, dog food is divided into wet food, semi-wet food and dry food. The cost of dry dog food is lower（low）, but less flavor and palatability. Therefore, adding food attractants is needed to improve the flavor and palatability of dog food during production process. Through the flavor analysis of dog food on the market, it is found that beef flavor, chicken flavor and liver flavor are more common in dog food. Based on existing domestic and foreign patents, feasible research methods are summarized. Through a combination of enzymolysis and Maillard reaction, beef flavored attractants are developed with beef and its by-products ^[5].

1.3 Test methods

1.3.1 Enzymolysis technology of beef ^[6-8]

After chopping up the beef and its by-products, used a meat grinder to grind them into meat paste. Take 100 g of minced beef, added a corresponding proportion of water to homogenize, heat them to a suitable temperature, adjust the pH value, add a certain amount of protease, place them in a water bath at constant temperature and stir it. After 5 hours of hydrolysis, placed the enzymatic hydrolysates（solution） in a boiling water bath to inactivate the enzyme for 30 minutes.

1.3.2 Preparation methods of Maillard reaction products

Weigh a certain amount of beef enzymatic hydrolysate (solution), xylose, cysteine, glycine, and vitamin B₁, add them to a reaction bottle and mix well, place the reaction bottle in an oil bath for a certain time, and take out for cooling.

2.1.2 Determination of reaction time

The reaction temperature was fixed at 110 ℃ and the pH was 6. The reactions were tested for 30, 40, 50 and 60 min, respectively. The test results are shown in Figure 2.

According to reference ^[11], the Maillard reaction time should be controlled within 20-40 min as much as possible, depending on the raw material, etc. Reaction time is one of the most important factors affecting the Maillard reaction. Prolonged reaction time can lead to gelatinization phenomenon, excessive color and mixed flavor of the product. Too short reaction time can lead to incomplete Maillard reaction and incomplete appearance of meat flavor. As shown in Figure 2, when reaction time was 50 min, good beef flavor will appear, but when reaction time was 30 and 40 min, there will be raw meat and fishy taste in the reaction. However, when reaction time was 60 min, The product had a burnt smell, which made it feel bad overall.

3 Conclusion

In this paper, the optimal reaction conditions for beef enzymatic hydrolysate were determined through single factor and orthogonal tests and the test correctness was confirmed through validation. The beef flavored substrate obtained through Maillard reaction was a beef flavored food attractant. The beef flavored substrate was pure and soft and had good temperature resistance. Spraying this food attractant onto dog pellet feed has good food attractant effect.

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