Technological Benefits of Spray-dried Animal Plasma in Fish-Based Chunks for Canned Pet Food

This study evaluated the use of spray-dried animal plasma (SDAP) as a binder in fish by-product recipes for chunks in gravy. The results demonstrate that SDAP inclusion in recipes significantly improved the consistency (hardness), elasticity (springiness), cohesiveness, chewiness, and juiciness of final wet products.  

These improvements were observed in a chunk recipe with a 35% content of mixed salmon and tuna by-products (Experiment 1), and another recipe with chunks having a final content of a 4% salmon by-product (Experiment 2). There was a positive linear effect of increased SDAP inclusion in the recipes for most of the technological parameters measured, such as elasticity, flexibility, juiciness, and hardness.  

Our findings indicate that SDAP is an excellent nutritional binder that can enhance the final technological properties of wet pet food products using high-quality fish recipes and, potentially, in recipes containing protein-rich fish by-products with low functionality.

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Conclusion

Plasma shows a positive, linear effect on elasticity, flexibility, juiciness, and hardness in fish by-product recipes.
 

EXPERIMENT 1. PLASMA EFFECT ON FISH CHUNKS
 

2% of SDAP had a greater impact of increasing hardness and juiciness compared to 2% WG.

EXPERIMENT 2. PLASMA EFFECT ON FISH CHUNKS
 

Increasing levels of SDAP linearly increased hardness and juiciness of the chunks containing salmon by-products.

By Dr. Joy Campbell -Senior Director of Global Pet Food Technical Services - APC
Source: All Pet Food Magazine