Öz
The purpose of this study was to determine some quality characteristics in pet foods. For this purpose 36 samples each of cat and dog dry extruded foods were taken from market, and moisture, water activity and durability index analysis were made. The mean water activity values were 0.41 at 24.59˚C and 0.44 at 24.47˚C for cat and dog dry extruded foods, respectively. Moisture level was 5.89% for cat food, 6.44% for dog food, durability index was 98.22% for cat food, 98,91% for dog food. The correlation coefficients between moisture and water activity in cat and dog foods were found to be 0.580 and 0.525, respectively (P< 0.01). Water activity (P< 0.05) and moisture values (P< 0.01) were significantly higher in dog foods than cat foods. Thus, we can conclude that food samples of cat and dog obtained from the market are safe and of good quality
Anahtar Kelimeler
Durability index moisture pet foods shelf life water activity
Kaynakça
- AOAC (2000): Official Methods of Analysis of AOAC International. 17 th Ed., AOAC International, Maryland, USA.
- Beuchat LR (1983): Influence of water activity on growth, metabolic activities and survival of yeast and molds. J Food Prot, 46, 135-141.
- Carter B, Fontana A (2008): Water activity: The key to pet food quality and safety. White Paper, Pet Food Int.
- Case LP, Daristotle L, Hayek MG, et al. (2011): Canine and Feline Nutrition, A Resource for Companion Animal Professionals. 3rd Ed., Mosby Elsevier, Missouri, pp.163- 175.
- Dawson B, Trapp RG (2001): Basic and Clinical Bioistatistics. 3rd Ed. Lange Medical Books/McGnaw-Hill Medical Publishing Division, New York.
- Decagon (2003): Water activity and pet foods. Water Activity News, Decagon Devices, USA.
- Labuza TP, Altunakar B (2007): Water Activity Prediction and Moisture Sorption Isotherms, 109-154. In: GV Barbosa-Canovas, AJ Fontana, SJ Schmidt, TP Labuza (Eds), Water Activity in Foods: Fundamentals and Applications, IFT Press, Blackwell Publishing Ltd.
- Novasina (2011): Water activity in pet foods. Ed:11-2011, Novasina AG, Switzerland.
- Schmidt SJ, Fontana Jr AJ (2008): Water Activity Values of Select Food Ingredients and Products, 407-420. In: GV Barbosa-Canovas, AJ Fontana, SJ Schmidt, TP Labuza (Eds), Water Activity in Foods: Fundamentals and Applications, IFT Press, Blackwell Publishing Ltd.
- Thomas M, Van der Poel AFB (1996): Physical quality of pelleted animal feed: Criteria for pellet quality. Anim Feed Sci Tech, 61, 89-112.
- Timmons RA (2006): Water activity as a tool for predicting and controlling the stability of pet food. 161-168. In: DK Laue, LA Tucker (Eds), Recent Advances in Pet Nutrition. Thrumpton, Nottingham University Press.
- Tran QD, Van lin CGJM, Hendriks WH, et al. (2007): Lysine reactivity and starch gelatinization in extruded and pelleted canine diets. Anim Feed Sci Tech, 138, 162-168.
- Van Rooijen C, Bosch G, Wierenga PA, et al. (2014): The effect of stream pelleting of a dry dog food on the Maillard reaction. Anim Feed Sci Tech, 198, 238-247
Öz
Bu çalışmada kedi ve köpek mamalarında bazı kalite özelliklerinin belirlenmesi amaçlanmıştır. Bu amaçla piyasadan 36 adet kedi ve 36 adet köpek kuru ekstrude mamalarından örnekler alınarak nem, su aktivitesi ve dayanıklılık indeksi yönünden analiz edilmiştir. Kedi kuru ektrude mamalarda ortalama su aktivitesi değerleri 24.59˚C’ de 0.41, köpek kuru ekstrude mamalarında ise ortalama 24.47˚C’de 0.44 olarak bulunmuştur. Nem düzeyi kedi mamalarında ortalama %5.89 ve köpek mamalarında ise %6.44 düzeyinde, dayanıklılık indeksi kedi mamalarında %98.22, köpek mamalarında ise %98.91 olarak saptanmıştır. Kedi ve köpek ekstrude mamalarında su aktivitesinin nem düzeyi ile korelasyon katsayısı sırasıyla 0.580 ve 0.525 olarak bulunmuştur (P<0.01). Köpek kuru ekstrude mamalarında su aktivitesi değeri (P<0.05) ve nem düzeyi (P<0.01) kedi mamalarından önemli ölçüde daha yüksektir. Sonuç olarak, piyasadan toplanan 36 kedi ve 36 köpek kuru ekstrude mamalarının raf ömrünü etkileyen özellikler bakımından iyi kaliteli olduğu belirlenmiştir
Anahtar Kelimeler
Dayanıklılık indeksi kedi-köpek maması nem raf ömrü su aktivitesi
Kaynakça
- AOAC (2000): Official Methods of Analysis of AOAC International. 17 th Ed., AOAC International, Maryland, USA.
- Beuchat LR (1983): Influence of water activity on growth, metabolic activities and survival of yeast and molds. J Food Prot, 46, 135-141.
- Carter B, Fontana A (2008): Water activity: The key to pet food quality and safety. White Paper, Pet Food Int.
- Case LP, Daristotle L, Hayek MG, et al. (2011): Canine and Feline Nutrition, A Resource for Companion Animal Professionals. 3rd Ed., Mosby Elsevier, Missouri, pp.163- 175.
- Dawson B, Trapp RG (2001): Basic and Clinical Bioistatistics. 3rd Ed. Lange Medical Books/McGnaw-Hill Medical Publishing Division, New York.
- Decagon (2003): Water activity and pet foods. Water Activity News, Decagon Devices, USA.
- Labuza TP, Altunakar B (2007): Water Activity Prediction and Moisture Sorption Isotherms, 109-154. In: GV Barbosa-Canovas, AJ Fontana, SJ Schmidt, TP Labuza (Eds), Water Activity in Foods: Fundamentals and Applications, IFT Press, Blackwell Publishing Ltd.
- Novasina (2011): Water activity in pet foods. Ed:11-2011, Novasina AG, Switzerland.
- Schmidt SJ, Fontana Jr AJ (2008): Water Activity Values of Select Food Ingredients and Products, 407-420. In: GV Barbosa-Canovas, AJ Fontana, SJ Schmidt, TP Labuza (Eds), Water Activity in Foods: Fundamentals and Applications, IFT Press, Blackwell Publishing Ltd.
- Thomas M, Van der Poel AFB (1996): Physical quality of pelleted animal feed: Criteria for pellet quality. Anim Feed Sci Tech, 61, 89-112.
- Timmons RA (2006): Water activity as a tool for predicting and controlling the stability of pet food. 161-168. In: DK Laue, LA Tucker (Eds), Recent Advances in Pet Nutrition. Thrumpton, Nottingham University Press.
- Tran QD, Van lin CGJM, Hendriks WH, et al. (2007): Lysine reactivity and starch gelatinization in extruded and pelleted canine diets. Anim Feed Sci Tech, 138, 162-168.
- Van Rooijen C, Bosch G, Wierenga PA, et al. (2014): The effect of stream pelleting of a dry dog food on the Maillard reaction. Anim Feed Sci Tech, 198, 238-247
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi |
| Diğer ID | JA79RV45FR |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Yayımlanma Tarihi | 1 Mart 2017 |
| Yayımlandığı Sayı | Yıl 2017Cilt: 64 Sayı: 1 |