Development and Application of Dog Attractant with Chicken Flavor

Development and Application of Dog Attractant with Chicken Flavor

Kong Ling

Dadhank (Chengdu) Biotech Corp., Chengdu 611130

 

Abstract: The production process of pet food attractant with chicken flavor was obtained through the study of biological enzymatic hydrolysis and Maillard reaction technology of chicken and its by-products. The product was mainly chicken flavored, pure and tender, and had good temperature(heat) resistance.

Key words: Chicken, Pet, Attractant

 

 

With the development of China's economy, the number of cats and dogs in China has increased dramatically in recent years. Pet hospitals, pet beauty salons, and other pet related industries have also undergone rapid development. As the industry chain of the pet economy, the pet food industry has also become one of the fastest growing consumption(consumer) goods industries in China. The pet food industry in developed countries has developed for hundreds of years, the pet industry has matured and formed a scale, and some researches on palatability of pet food have been carried out. Pet food processing in China emerged in the 1990s and has developed rapidly, but there are very few reports and studies on the palatability of pet food. With the improvement of people's living standards, consumers are increasingly paying attention to the quality of dog food, not only requiring that dog food meet the daily nutritional needs of pets, but also paying more attention to the palatability of dog food. The study of the palatability of dog food has become an important part of in developing dog food ^[1-4].

1.3 Test methods

1.3.1 Chicken enzymatic hydrolysis process

After chopping up the chicken and its by-products, use a meat grinder to grind them into meat paste（ puree ）. Take 100 g of chicken paste, add a corresponding proportion of water to homogenize, raise the temperature to a suitable temperature, adjust the pH value, add a certain amount of protease, and place them in a water bath to be stirred at constant temperature. After the hydrolysis is completed, place the enzymatic hydrolysate in a boiling water bath for 30 minutes to inactivate the enzyme.

 

 

2 Results and Discussion

2.1 Single factor test

Maillard reaction is a relatively complex reaction. The main factors affecting Maillard reaction include amino acids, reducing sugars, the reaction temperature and time of the reaction system. In addition, the water content of the reaction system and metal ions will also affect the Maillard reaction in some degree.

In this test, the chicken enzymatic hydrolysate prepared by ourselves was used. According to the test, the chicken enzymatic hydrolysate contained a large amount of amino acids, which was suitable for Maillard reaction. In this paper, the optimal conditions for the Maillard reaction were determined based on the adding amount of reducing sugar, pH value, reaction time, and reaction temperature ^[5-10].

 

2.1.1 Determination of reducing sugar type

For the Maillard reaction, polysaccharides are ineffective. The disaccharides are mainly sucrose and maltose, but their flavor is poor. Monosaccharides have reducibility, including pentose and hexose. Studies have shown that pentose belonging to monosaccharides is more reactive than hexose, with ribose in pentose being the most reactive, followed by arabinose and xylose. Due to the cheap and easy availability of glucose and xylose and their good reactivity, glucose and xylose are usually used as the raw materials for Maillard reaction, but their reaction speed and degree are different. Therefore, in order to obtain the product with best aroma, glucose and xylose were used for Maillard reaction in the ratio of 1:1, 1:2 and 1:3, and the sensory evaluation of the product was conducted. The results are shown in Figure 1.

 

2.1.3 Determination of pH value

    According to the literature, the optimal pH value for the Maillard reaction to produce meat flavor product was 3-9. We respectively selected the pH value of chicken enzymolysis solution as 6, 7, 8 and 9 for reaction, and evaluate the products. The results are shown in Figure 3

 

2.1.4 Determination of reaction time

The reaction time is one of the most important factors affecting the Maillard reaction. The reaction time selected for this test was 20, 30, 40 and 50 min（mins）. The test results are shown in Figure 4.

 

 

2.2 Orthogonal test

Based on the single factor test, each single factor and different levels of the orthogonal test were determined, and then the orthogonal test were conducted to further find the best combination of chicken flavor. According to the determined single factor, orthogonal test was conducted under three levels for each factor. The design table was as Table 2 and Table 3:

 

The results showed that the optimal process combination was A₃B₂C₂D₁, that is, when the addition of reducing sugar was 2%, pH value was 8, the reaction time was 40 min, and the reaction temperature was 100℃, the strongest chicken flavor was obtained. After validation, the validated results were consistent with the orthogonal test results and the flavor of the product is full of chicken flavor lasting for long（and long-lasting）.

 

2.3 Feeding test in pets

Using the best test combination obtained through orthogonal test, a chicken flavored substrate was prepared, adding 1% salt, mixing evenly, and spraying 3% onto pet pellets. After 15 days of storage in bags, five toy-poodles were selected for pet feeding tests to observe their feeding attractive effects. The results showed that the intake of pellet feed added with chicken flavor food attractants was 1.5 times that of commercially available chicken flavored pellet feed.