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.

 

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


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About company

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About company

Our history dates back more than 35 years, when our scientists discovered the powerful role that functional plasma-derived proteins play in maintaining the immune function of animals.

Since then, we have obtained extraordinary, consistent and effective results.

Spray-dried plasma (SDP) and red blood cell products are used in animal feed and other industries to add value through their unique properties that positively impact billions of animals each year.


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