Hagen-Plantinga Esther A, Orlanes Denmark F, Bosch Guido, Hendriks Wouter H, van der Poel Antonius F B
Department of Nutrition, Faculty of Veterinary Medicine, Utrecht University, Utrecht, The Netherlands.
Animal Nutrition Group, Wageningen University, Wageningen, The Netherlands.
J Nutr Sci. 2017 May 22;6:e23. doi: 10.1017/jns.2017.17. eCollection 2017.
The effects of different temperature and time conditions during retorting of canned cat food on physicochemical characteristics and palatability were examined. For this purpose, lacquer cans containing an unprocessed loaf-type commercial cat food were heated in a pressurised retorting system at three specified temperature-time profiles (113°C/232 min, 120°C/103 min and 127°C/60 min) to equal a similar lethality ( value = 30). Physicochemical properties (viscosity, texture, particle size, pH) were determined, and a 10 d three-bowl palatability test was performed with ten European shorthair cats. Retorting at 113°C/232 min resulted in differences in all the physical parameters examined (<viscosity, firmness, adhesiveness, and > particle size). Significant pH differences were observed (6·53, 6·63 and 6·66 for T113/232, 120 and 127°C, respectively). Preference ratios were 0·38, 0·31 and 0·31 for T113/232, 120 and 127°C, respectively ( = 0·067). It can be concluded that different retorting temperature-time profiles with equal value significantly affect physical characteristics and tended to affect palatability of moist cat food.
研究了罐装猫粮杀菌过程中不同温度和时间条件对其理化特性和适口性的影响。为此，将装有未加工的面包型商业猫粮的漆罐在加压杀菌系统中按照三种特定的温度 - 时间曲线（113°C/232分钟、120°C/103分钟和127°C/60分钟）进行加热，以达到相似的致死率（F值 = 30）。测定了理化性质（粘度、质地、粒度、pH值），并对十只欧洲短毛猫进行了为期10天的三碗适口性试验。在113°C/232分钟条件下杀菌导致所有检测的物理参数出现差异（<粘度、硬度、粘附性和>粒度）。观察到显著的pH值差异（T113/232、120和127°C时分别为6·53、6·63和6·66）。T113/232、120和127°C时的偏好比率分别为0·38、0·31和0·31（P = 0·067）。可以得出结论，具有相同F值的不同杀菌温度 - 时间曲线会显著影响湿猫粮的物理特性，并倾向于影响其适口性。
