CN107529789A - 制备灭菌湿宠物食品的方法 - Google Patents

制备灭菌湿宠物食品的方法 Download PDF

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CN107529789A
CN107529789A CN201680025884.3A CN201680025884A CN107529789A CN 107529789 A CN107529789 A CN 107529789A CN 201680025884 A CN201680025884 A CN 201680025884A CN 107529789 A CN107529789 A CN 107529789A
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meat
combinations
wet pet
foodstuffs
pet foodstuffs
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M·马奥
C·H·贝克曼
M·帕内维斯
A·奥利瓦雷斯
N·许茨
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/48—Moist feed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/22—Animal feeding-stuffs from material of animal origin from fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A23K10/38—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/111—Aromatic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Abstract

本申请提供了一种制备灭菌湿宠物食品的方法，以及通过该方法提供的灭菌湿宠物食品。本申请也考虑到了该湿宠物食品用于喂养伴侣动物的用途。

Description

制备灭菌湿宠物食品的方法
技术领域
提供了一种制备适口性得到改善的灭菌湿宠物食品的方法。还提供了使用灭菌湿宠物食品来喂食诸如猫或狗的伴侣动物的方法。
背景技术
宠物食品通常根据其含水量分成下列类型：
(1)干产品或低含水量产品(通常小于15％)。这些产品通常方便地结合高营养成分；
(2)湿产品或高含水量产品(大于约50％)。这些产品通常对宠物来说是最适口的；
(3)半潮或半干或软干或中等产品或中等含水量产品(通常在15％至50％之间)。
两种主要类型的湿宠物食品是有区别的。第一种类型被称为“糊(paté)”或“糕(loaf)”，典型地通过在加热的条件下加工可食用组分的混合物来制备以生产由热凝固蛋白质构成的均质半固体块。这种均质块通常被包装成单件或多件包装，然后密封和灭菌。包装后，均质块呈现容器的形状。
第二类湿宠物食品根据调味汁组分的性质被称为“大块(chunk)和肉汁”、“大块和胶状物”或“大块和慕斯”。这些类型的产品在本文中被称为“大块和调味汁”产品。这些大块包括肉块或重组肉块。重组肉块通常通过制备含有可热定形的成分的肉糜(meatemulsion)，并且通过施加热能来“定形(set)”并使其呈现所需的形状来制备。将产品块与调味汁(例如肉汁、胶状物或慕斯)组合在单件或多件包装中，然后将其密封和灭菌。与糊或糕相反，食用时，使大块与调味汁产品从包装中流出，并且可以容易地与其它宠物食品混合。
许多湿宠物食品含有大量的肉类和动物副产品。动物副产品是动物的整个身体或一部分身体或者不用于人类消费的动物来源的产品，包括卵子、胚胎和精子。动物副产品除此之外还包括屠体、动物的身体部位、内脏以及原本用于人类消费但由于商业原因而被撤回的动物来源的产品或食品。
将低等级肉类包括动物副产品重组成美观的重组肉块(大块)是大多数湿宠物食品的关键特征。广泛使用的技术依赖于肉蛋白的热定形和加入可热定形的粘合剂。加热至80℃以上时，可溶性肉蛋白会凝固并产生牢固的基质。然而，对于宠物食品生产，以现实的价格难以找到合适的肉类。因此，将诸如干血浆和其它可热定形的粘合剂的添加剂包括在内以提供足够的大块强度。
含有重组肉块的湿宠物食品的适口性不是最佳的。因此，建议通过加入调味品和/或风味剂来改善这种宠物食品的适口性。
US 4,070,490描述了一种制备肝样宠物食物的方法，其包括：
·制备乳化的脂肪、全血和还原糖的水性反应混合物；和
·将反应混合物在有效固化混合物并产生织构化肝样材料的温度下加热一段时间。
该实例描述了从包含油脂、水、干血、葡萄糖和酵母提取物的混合物制备肝样宠物食品。
US 2010/0330229描述了一种制备用于低、中或高含水量的宠物食品的适口性增强剂的方法，至少包括：
a)提供通过以下步骤获得的第一阶段反应产物：(i)在没有任何添加的脂肪酶的情况下，与至少一种蛋白酶反应，底物包含蛋白质和脂肪物质，(ii)热灭活所述蛋白酶并过滤所得的消化产物，
b)任选地加入脂肪；
c)乳化所述第一阶段反应产物；
d)在没有任何添加的蛋白酶的情况下，使所述乳状液与至少一种脂肪酶反应，以获得第二阶段反应产物；
e)向所述第二阶段反应产物中加入至少一种还原糖和至少一种氮化合物并加热所得混合物。
Teshima等人(狗饲养中的酵母提取物：消化率和适口性(Yeast extract in dogsfeeding:digestibility and palatability)，巴西畜牧学会第44届年会(44th Annualmeeting of the Brazilian Zootechny Society)，Unep-雅博蒂卡巴尔(Unep-Jaboticabal)，2006年7月24日至27日)描述了将2％酵母提取物(2000)加入挤出的狗的食物中以取代玉米麸质的实验结果。发现相比参照产品，狗更喜欢含有酵母提取物的产品。
EP-A 0 241 097描述了猫的基于乳制品的液体食品，其包含基于总产品的1.5-3.5wt％的乳糖和3.5-5.0wt％的蛋白质，和脂肪。欧洲专利申请的实例描述了含有酵母提取物的液体食品。
WO 2014/098193描述了一种宠物食品，其包含：
·至少一种蛋白质，选自由动物蛋白和植物蛋白组成的组；
·至少一种脂肪或油，选自由动物脂肪和油以及植物脂肪和油组成的组；
·脱脂芝麻；和
·至少一种适口性增强剂，选自由肉提取物、鱼提取物、内脏提取物、酵母提取物、加工乳制品及它们的水解产物组成的组。
发明内容
发明人已经发现，通过在其中加入酵母提取物和美拉德组分的组合，可以非常显著地改善含有重组肉块的灭菌湿宠物食品的适口性。使用的美拉德成分可以是美拉德反应风味剂，其含有高水平的美拉德风味物质和/或能够在美拉德风味物质形成下与氨基化合物反应的羰基化合物。
因此，提供了一种制备灭菌湿宠物食品的方法，该方法包括：
a)通过混合以下成分制备含水量至少为40wt％的肉味块(meaty mass)：
·30-95wt％的选自肉类、动物副产品及它们的组合的磨碎的动物材料的肉味块；
·1-40wt％的可热定形的粘合剂的肉味块；和
·0-60wt％的一种或多种其它宠物食品组分的肉味块；
b)将肉味块加热到至少70℃的温度，以加热定形粘合剂并将加热的块成形为重组肉块；
c)将重组肉块，任选地与一种或多种其它宠物食品成分一起加入包装中，并密封包装以生产包装湿宠物食品；
d)通过将包装中的产品加热到至少80℃的温度来对所述包装宠物食品进行灭菌；
所述方法还包括：(i)在灭菌前加入总量为宠物食品的0.1-3wt％的酵母提取物；以及(ii)在灭菌前加入总量为宠物食品的0.01-5wt％的美拉德组分，所述美拉德组分选自羰基源、美拉德反应风味剂及它们的组合，其中所述羰基源含有至少10wt％的能够进行美拉德反应的羰基化合物的干物质。
还提供了通过上述方法获得的灭菌湿宠物食品，以及这种湿宠物食品用于喂食伴侣动物的用途。
具体实施方式
提供了一种制备灭菌湿宠物食品的方法，该方法包括：
a)通过混合以下成分制备含水量至少为40wt％的肉味块：
·30-95wt％的选自肉类、动物副产品及它们的组合的磨碎的动物材料的肉味块；
·1-40wt％的可热定形的粘合剂的肉味块；和
·0-60wt％的一种或多种其它宠物食品组分的肉味块；
b)将肉味块加热到至少70℃的温度，以加热定形粘合剂并将加热的块成形为重组肉块；
c)将重组肉块，任选地与一种或多种其它宠物食品成分一起加入包装中，并密封包装以生产包装湿宠物食品；
d)通过将包装中的产品加热到至少80℃的温度来对所述包装宠物食品进行灭菌；
所述方法还包括：(i)在灭菌前加入总量为宠物食品的0.1-3wt％的酵母提取物；以及(ii)在灭菌前加入总量为宠物食品的0.01-5wt％的美拉德组分，所述美拉德组分选自由羰基源、美拉德反应风味剂及它们的组合组成的组，其中所述羰基源含有至少10wt％的能够进行美拉德反应的羰基化合物的干物质。
本文所用的术语“宠物”是指家畜，包括家猫和家犬。
本文所用的术语“宠物食品”是指设计用于由宠物摄取的食物组合物。湿宠物食品通常是营养均衡的食品，以向宠物提供所需的适量的所有必需营养物质。
本文所用的术语“酵母提取物”是指通过从酵母提取细胞内容物(去除细胞壁)而制备的酵母制品。
本文所用的术语“调味汁”是指流体、糊剂、凝胶或慕斯形式的水性组合物。
本文所用的术语“脂肪”是指脂肪酸的酯，例如甘油三酯、甘油二酯、甘油单酯和磷脂。
本文所用的术语“动物蛋白”是指源自脊椎动物如哺乳动物、家禽和鱼的蛋白质。动物蛋白可以源自例如肌肉、器官、腱或骨。源自牛奶或鸡蛋的蛋白质不被认为是动物蛋白。
本文所用的术语“粉状物”或“植物粉”是指通过研磨或碾碎植物材料诸如谷粒、豆类、其它种子或根制备的颗粒材料。
本文所用的术语“植物蛋白”是指源自可食用植物或可食用植物部分的蛋白质。术语“植物蛋白”包括来自水果、谷物和坚果的蛋白质。
本文所用的术语“豆类(legume)”是指蝶形花科(Fabaceae)(或豆科(Leguminosae))中的植物，或这种植物的果实或种子。熟知的豆类包括苜蓿、三叶草、豌豆、蚕豆、扁豆、羽扇豆、牧豆(mesquite)、角豆、大豆、花生和罗望子。
湿宠物食品及其中使用的组分被选择用于宠物食用，并不意在供人食用。湿宠物食品优选是用于猫或狗的湿宠物食品。最优选地，湿宠物食品是用于猫的湿宠物食品。
本发明方法中使用的磨碎的动物材料可以适当地含有至少50wt％、更优选至少70wt％、最优选至少85wt％的动物副产物。动物副产品是动物的整个身体或身体的一部分或者不用于人类消费的动物来源的产品，包括卵子、胚胎和精子。动物副产品的实例包括：
·适合人类消费但由于商业原因不用于人类消费的屠宰动物的部分；
·由于不适合人类消费而被丢弃、但不受任何传染病迹象的影响的屠宰动物的部分；
·源自在屠宰场屠宰并被宣称适合人类消费的动物的兽皮和毛皮、蹄和角、猪鬃和羽毛；
·从宣称适合人类消费的动物获得的血液；
·源自生产用于人类消费的产品的动物副产品，包括脱脂骨和脂渣；
·由于商业原因或由于制造或包装缺陷的问题而不再用于人类消费的前述的动物源食品；
·源自未显示任何传染病迹象的动物的生乳；
·为生产鱼粉而在公海捕获的鱼类或其它海洋动物，海洋哺乳动物除外，以及来自生产用于人类消费的鱼制品的工厂的鱼的新鲜副产品；
·源自未显示任何传染病迹象的动物的卵壳；
·源自健康动物的血、兽皮和毛皮、蹄、羽毛、毛、角、毛发和皮毛。
本发明方法中使用的可热定形的粘合剂优选选自血浆、蛋清、纤维素醚、谷物蛋白、大豆蛋白、淀粉及它们的组合。小麦蛋白，特别是谷蛋白，是可适合用作可热定形的粘合剂的谷类蛋白的一个实例。淀粉和谷物蛋白可以原样添加，或者例如以谷物粉的形式添加。
在湿宠物食品中使用的酵母提取物可以从不同类型的酵母获得，诸如酵母菌(Saccharomyces)、毕赤酵母(Pichia)、克鲁维酵母(Kluyveromyces)、汉逊酵母(Hansenula)、假丝酵母(Candida)。酵母提取物优选获自酵母菌酵母。甚至更优选地，酵母提取物包含获自酿酒酵母(Saccharomyces cerevisiae)的酵母提取物，基本上由酿酒酵母的酵母提取物组成，或由酿酒酵母的酵母提取物组成。酵母提取物可以包含来自选自由酵母菌、毕赤酵母、克鲁维酵母、汉逊酵母、假丝酵母组成的组中的两种类型的酵母的提取物，由来自选自由酵母菌、毕赤酵母、克鲁维酵母、汉逊酵母、假丝酵母组成的组中的两种类型的酵母的提取物组成，或基本上由来自选自由酵母菌、毕赤酵母、克鲁维酵母、汉逊酵母、假丝酵母组成的组中的两种类型的酵母的提取物组成。或者，酵母提取物可以包含来自选自由酵母菌、毕赤酵母、克鲁维酵母、汉逊酵母、假丝酵母组成的组中的三种类型的酵母的提取物，基本上由来自选自由酵母菌、毕赤酵母、克鲁维酵母、汉逊酵母、假丝酵母组成的组中的三种类型的酵母的提取物组成，或由来自选自由酵母菌、毕赤酵母、克鲁维酵母、汉逊酵母、假丝酵母组成的组中的三种类型的酵母的提取物组成。或者，酵母提取物可以包含来自选自由酵母菌、毕赤酵母、克鲁维酵母、汉逊酵母、假丝酵母组成的组中的四种类型的酵母的提取物，基本上由来自选自由酵母菌、毕赤酵母、克鲁维酵母、汉逊酵母、假丝酵母组成的组中的四种类型的酵母的提取物组成，或由来自选自由酵母菌、毕赤酵母、克鲁维酵母、汉逊酵母、假丝酵母组成的组中的四种类型的酵母的提取物组成。或者，酵母提取物可以包含来自酵母菌、毕赤酵母、克鲁维酵母、汉逊酵母、假丝酵母全部五种的提取物，基本上由来自酵母菌、毕赤酵母、克鲁维酵母、汉逊酵母、假丝酵母全部五种的提取物组成，或由来自酵母菌、毕赤酵母、克鲁维酵母、汉逊酵母、假丝酵母全部五种的提取物组成。
根据另一优选实施方案，酵母提取物获自在酿造过程中产生的酵母。
用于本发明方法的酵母提取物通常含有至少10wt％、更优选至少12wt％核苷酸(nucleotides)的干物质。
在本发明方法中，酵母提取物优选地以基于湿宠物食品重量的至少0.2wt％、或至少0.4wt％、或至少0.6wt％、或至少0.8wt％、或至少1.0wt％、或至少1.2wt％的浓度添加。酵母提取物可以以基于湿宠物食品重量的至多约3.0wt％、或至多约2.8wt％、或至多约2.6wt％、或至多约2.4wt％的浓度添加。在一些实施方案中，酵母提取物可以以湿宠物食品重量的0.2wt％至3.0wt％、或0.4-2.8wt％、或0.6wt％至2.6wt％、或0.8wt％至2.4wt％或1.0wt％至2.4wt％的量包含在湿宠物食品中。
酵母提取物和美拉德组分通常以在1:2至40:1的范围内的重量比添加至湿食品中。更优选地，酵母提取物与美拉德组分的重量比在1:1.6至15:1的范围内，最优选在1:1.5至10:1的范围内。
可适当地在湿宠物食品中掺入重组肉块、调味汁或重组肉块和调味汁中的其它成分包括脂肪、抗氧化剂、碳水化合物、调味品、着色剂、风味剂、矿物质、防腐剂、维生素、乳化剂、含淀粉材料及它们的组合。
在混合步骤中获得的肉味块通常具有至少45wt％的含水量。更优选地，所述肉味块的含水量在48-80wt％的范围内，最优选在50-75wt％的范围内。
本发明方法优选包括加入牛磺酸。牛磺酸是广泛分布在动物组织中的有机酸，并具有许多基本的生物学作用。牛磺酸是猫和狗的必需饮食要求，因为它们不能合成该化合物。牛磺酸的补充是欧洲宠物食品工业联合会(European Pet Food IndustryFederation，FEDIAF)和美国饲料控制官员协会(Association of American Feed ControlOfficials，AAFCO)的要求。在本发明方法中加入的牛磺酸的量优选在湿宠物食品的0.05wt％至1.0wt％的范围内，最优选在湿宠物食品的0.1wt％至0.5wt％的范围内。
换言之，优选的是本发明的宠物食品含有400-2000mg牛磺酸/1000kcal，更优选425-1200mg牛磺酸/1000kcal。
湿宠物食品可以优选含有添加的营养物质，其选自维生素B1(硫胺素)、维生素B2(核黄素)、维生素B6(吡哆醇)及它们的组合。通常，产品中含有维生素B1，浓度为0.1-3.0mg/1000kcal。维生素B2通常以0.2-4.0mg/1000kcal、更优选0.8-2.0mg/1000kcal的浓度存在。维生素B6的含量通常在0.1-2.0mg/1000kcal的范围内，更优选在0.5-0.9mg/1000kcal的范围内。
根据本发明方法的有利实施方案，加入的美拉德组分是羰基化合物。在本发明方法中添加羰基化合物导致在灭菌步骤期间形成美拉德风味物质，因为在灭菌期间使用的加热条件有利于羰基化合物与存在于磨碎的肉和其它宠物食品组分中的氨基酸和肽(例如添加的氨基酸和/或肽)的反应。换言之，羰基化合物可以作为美拉德风味前体加入。
通过与氨基化合物(例如氨基酸)反应能够进行美拉德反应的任何羰基化合物可用于本发明方法中以形成湿宠物食品。在一些实施方案中，羰基化合物选自由单糖、二糖、糖醛酸及它们的组合组成的组。在这样的实施方案中，羰基化合物甚至可以更具体地选自由戊糖、己糖、6-脱氧己糖、二糖、糖醛酸及它们的组合组成的组。在其它实施方案中，羰基化合物选自葡萄糖、蔗糖、葡糖胺、乙酰葡糖胺、半乳糖、乳糖、甘露糖、麦芽糖、核糖、木糖、来苏糖、鼠李糖、岩藻糖、纤维二糖、阿拉伯糖、半乳糖醛酸及它们的组合。最优选地，羰基化合物选自木糖、葡萄糖、蔗糖、鼠李糖、乳糖、麦芽糖及它们的组合。
在本发明方法中，羰基化合物通常以湿宠物食品的0.02-3wt％的总量加入。更优选地，羰基化合物以湿宠物食品的0.1-2.5wt％、最优选0.5-2.3wt％的总量加入。
湿宠物食品可以含有包含内源量的一种或多种羰基化合物的其它宠物食品组分。通常，灭菌步骤之前的包装湿宠物食品中的羰基化合物的总量在0.04-6wt％，更优选0.1-3wt％，最优选0.5-2.5wt％的范围内。
根据特别优选的实施方案，本发明方法包括以浓缩形式加入羰基化合物。因此，羰基化合物优选以含有至少20wt％羰基化合物的浓缩物的形式加入。甚至更优选地，所述浓缩物含有至少50wt％，最优选至少80wt％的羰基化合物。还考虑了含有羰基化合物的浓缩物与湿宠物食品的其它组分预混合的实施方案。
代替或除了加入羰基化合物作为美拉德风味前体，加入美拉德组分可以适当地包括加入美拉德反应风味剂，即含有高水平美拉德风味物质的调味材料，并且已通过加热含有羰基化合物(如还原糖)和氨基化合物(如氨基酸或肽)的浓缩反应混合物制备。
根据一个优选的实施方案，本方法中使用的美拉德反应风味剂包括指定浓度的一种或多种以下美拉德风味物质，基本上由指定浓度的一种或多种以下美拉德风味物质组成，或由指定浓度的一种或多种以下美拉德风味物质组成：
·至少20μg/kg、优选至少100μg/kg的取代的吡嗪，选自2,3,5-三甲基吡嗪、2-乙基-3,5-二甲基吡嗪、2,3-二乙基-5-甲基吡嗪及它们的组合；
·至少10mg/kg、优选至少50mg/kg的取代的噻唑，选自2-乙酰噻唑、2-甲基噻唑、4-甲基噻唑及它们的组合；
·至少5mg/kg、优选至少25mg/kg的施特雷克醛(Strecker aldehydes)，选自甲硫基丙醛、2-甲基丁醛、3-甲基丁醛及它们的组合；
·至少30mg/kg、优选至少150mg/kg的取代的呋喃和呋喃酮，选自4-羟基-2,5-二甲基-3(2H)-呋喃酮、4-羟基-5-甲基-3(2H)-呋喃酮、3-羟基-4,5-二甲基呋喃-2(5H)-酮及它们的组合；和
·至少10μg/kg、优选至少50μg/kg的2-糠基硫醇(furfurylthiol)。
根据另一实施方案，美拉德反应风味剂含有指定浓度的至少两种、更优选至少三种上述美拉德风味物质。
在本发明方法中，美拉德反应风味剂优选以宠物食品的0.01-5wt％的总量添加。甚至更优选地，美拉德反应风味剂以宠物食品的0.05-2.5wt％、最优选为0.1-1.5wt％的总量添加。
如前所述，本发明方法中加入的羰基化合物以及内生存在于宠物食品组分中的羰基化合物可在美拉德风味物质形成的灭菌步骤期间与氨基化合物反应。通常，选自蛋白氨基酸(proteinogenic amino acids)、羟脯氨酸、半胱氨酸、鸟氨酸及它们的组合的氨基化合物在灭菌前以0.01-3wt％的浓度存在于湿宠物食品中，所述氨基化合物为。更优选地，在灭菌之前，所述氨基化合物以0.1-2wt％，最优选0.5-1.5wt％的浓度存在于湿宠物食品中。
本发明方法包括以足以提供宠物食品的至少0.01wt％的总量的量加入氨基化合物源，所述氨基化合物源含有干物质的至少5wt％的氨基化合物。
本发明方法中使用的氨基化合物可以是选自半胱氨酸、甲硫氨酸、脯氨酸、精氨酸、缬氨酸、亮氨酸、异亮氨酸、苯丙氨酸、赖氨酸、甘氨酸、谷氨酸、苏氨酸及它们的组合的氨基酸。在一些实施方案中，氨基化合物是选自半胱氨酸、甘氨酸、甲硫氨酸、脯氨酸、亮氨酸、苯丙氨酸、谷氨酸及它们的组合的氨基酸。
在本发明方法中制备的一种或多种重组肉块可以是固体或半固体，并且在一些实施方案中可优选为半固体。重组肉块通常具有0.8-1.2g/ml或0.85-1.15g/ml或0.9-1.1g/ml的密度。
在本发明方法中生产的重组肉块通常具有小于15wt％的脂肪含量。更优选地，所述重组肉块的脂肪含量在2wt％至12wt％，最优选在4wt％至10wt％的范围内。
包含在重组肉块中的脂肪优选含有至少50wt％、更优选至少70wt％的甘油三酯。脂肪可以适当地含有动物脂肪、植物油、海洋油(marine oil)及它们的组合。根据一个实施方案，脂肪含有至少10wt％、或至少30wt％、或甚至至少50wt％的动物脂肪。动物脂肪优选来源于选自牛、猪、绵羊、山羊、家禽、鱼类及它们的组合的动物。
在本发明方法中生产的重组肉块的蛋白质含量可以理想地在5-50wt％、或10-45wt％或20-42wt％的范围内。
重组肉块中的蛋白质可含有重量占重组肉块中所含的蛋白质总量的至少5wt％的动物蛋白。在一些实施方案中，动物蛋白占重组肉块中存在的蛋白质总量的8-50wt％或10-30wt％。
动物蛋白优选选自肌肉蛋白、器官蛋白及它们的组合。动物蛋白优选源自脊椎动物，选自哺乳动物、飞禽、鱼类及它们的组合；最优选选自牛、猪、绵羊、山羊、兔、家禽、鱼及它们的组合。
在本方法中制备的重组肉块可以适当地成形为糕(或糊(paté))产品的形式，并将其作为单件包装在容器如罐、袋或托盘中，随后进行灭菌。通常，这些成形块的块体积为20-2000cm3，更优选为40-1500cm3，最优选为50-1000cm3。
通常，由此获得的灭菌的包装湿宠物食品含有90-100wt％的一种或多种重组肉块，更优选至少95wt％，最优选至少98wt％的一种或多种肉块。
在本发明方法的另一实施方案中，重组肉块在包装密封之前与调味汁组合以制备大块与肉汁或大块与胶状物或大块与慕斯类型的产品。在加入包装之前，重组肉块可以与调味汁组合。或者，这两个组分可以相继地加入到包装中。优选地，30-90wt％的重组肉块与10-70wt％的调味汁组合以产生湿宠物食品。重组肉块和调味汁总共通常占湿宠物食品的至少80wt％，更优选至少90wt％。
任选地加入湿宠物食品中的调味汁通常含有至少80wt％的水。更优选地，调味汁的含水量在90-98wt％的范围内，最优选在93-97wt％的范围内。
在本发明方法中使用的调味汁优选为水性流体、胶状物、糊或慕斯。可以适当地用于制备胶凝调味汁的胶凝生物聚合物包括角叉菜胶、黄原胶、瓜尔胶、肉桂胶、淀粉、明胶及它们的组合。
本发明的湿宠物食品可以仅由重组肉块组成。在这样的实施方案中，酵母提取物将是重组肉块的组分。在其它实施方案中，湿宠物食品包括与调味汁组合的重组肉块，并且在这样的实施方案中，酵母提取物可以是重组肉块和/或调味汁的组分。优选地，将酵母提取物在与重组肉块组合之前加入到调味汁中。通常，存在于酵母提取物中的大部分组分将结合在重组肉块和调味汁中，而与酵母提取物是否最初掺入重组肉块或调味汁中无关。
在特别优选的实施方案中，美拉德组分作为调味汁组分的一部分被加入到湿宠物食品中。因此，优选的是，在包装密封之前将重组肉块与调味汁组合，并且调味汁含有至少0.02wt％、更优选0.1-5wt％、最优选0.2-4wt％的美拉德组分。调味汁有利地含有至少0.02wt％、更优选0.04-5wt％、最优选1-4wt％的羰基化合物。
根据另一个优选实施方案，重组肉块在包装密封之前与调味汁组合，并且调味汁含有至少0.05wt％、更优选0.1-4wt％、最优选0.5-3wt％的氨基化合物。根据特别有利的实施方案，调味汁含有至少1.5wt％的羰基化合物和至少0.8wt％的氨基化合物。
在本发明方法的一个实施方案中，重组肉块通过低温热定形处理生产，包括：
·乳化肉味块以形成肉味乳状液；
·形成肉味乳状液层；
·将肉味乳状液层加热至70-105℃的温度，以定形可热定形的粘合剂；以及
·将热定形层切割或撕碎成分散的重组肉块。
在本发明方法的该实施方案中，肉味块优选通过混合以下成分制备：
·50-90wt％的选自肉类、动物副产品及它们的组合的磨碎的动物材料的肉味块；
·1-15wt％的可热定形的粘合剂的肉味块；和
·0-40wt％的一种或多种其它宠物食品组分的肉味块。
在低温热定形处理中使用的可热定形的粘合剂优选选自血浆、蛋清、纤维素醚及它们的组合。甚至更优选地，在低温热定形处理中使用的可热定形的粘合剂是血浆，最优选干血浆。
通过低温热定形过程生产的重组肉块可以适当地含有植物粉。发明人已经发现，在重组肉块含有大量的植物粉的情况下，组合使用酵母提取物和美拉德组分的适口性增强效果特别明显。因此，在一些实施方案中，重组肉块含有2-20wt％的粉状物，更优选3-13wt％的植物粉，最优选4-10wt％的植物粉。
在这样的实施方案中，湿宠物食品含有的酵母提取物和植物粉的酵母提取物：植物粉的重量比在至少1:20、或从1:15、或从1:10、或从1:5、或从1:1的范围内。在一些实施方案中，酵母提取物与植物粉的重量比为1:20至1:12、或1:20至1:13、或1:20至1:14、或1:20至1:15。在其它实施方案中，酵母提取物与植物粉的重量比可以在1:7至1:1、或1:6至1:1或1:5至1:1的范围内。
通常使用的植物粉中含有的蛋白质和淀粉的组合量为至少60wt％，更优选至少65wt％，且最优选至少70wt％。
在肉味块中使用的植物粉优选含有至少50wt％的淀粉，更优选至少60wt％的淀粉，最优选至少65wt％的淀粉。
植物粉优选从谷物、豆类、或谷物和豆类二者获得。小麦粉是可以使用的谷物粉的实例。豆类粉的实例包括大豆粉和豌豆粉。
植物粉优选用于制备肉味块，其量使得植物蛋白(包括来自其它来源的植物蛋白)占肉味块中所含的蛋白质总量的至少10wt％。更优选地，植物蛋白占肉味块中所含的所有蛋白质的12-50wt％，最优选15-35wt％。
由于用于制备重组肉块以定形可热定形的粘合剂的热处理，重组肉块中所含的淀粉在灭菌步骤之前至少部分地糊化。因此，在优选的实施方案中，重组肉块在所述灭菌前含有糊化淀粉。
在本发明方法的另一实施方案中，重组肉块通过高温热定形过程生产，所述方法包括：
·通过混合以下成分来制备肉味块：
○30-80wt％的选自肉类、动物副产品及它们的组合的磨碎的动物材料的肉味块；
○15-40wt％的选自谷物蛋白、大豆蛋白及它们的组合的可热定形的植物蛋白(＝可热定形的粘合剂)的肉味块；和
○0-40wt％的一种或多种其它宠物食品组分的肉味块；
·将肉味块加热至至少110℃的温度持续0.1-5分钟以使非动物蛋白凝固；以及
·使加热的块成形为重组肉块。
可用于高温热定形过程的可热定形的植物蛋白的实例包括从小麦、玉米、豌豆、大豆、稻谷或这些植物的组合获得的蛋白质。最优选地，可热定形的植物蛋白选自麸质、大豆蛋白及它们的组合。
在高温热定形过程中，肉味块优选通过将磨碎的动物材料与18-35wt％的可热定形的植物蛋白组合来制备。肉味块的总蛋白质含量优选在15-50wt％、更优选20-42wt％、并且最优选25-38wt％的范围内。
发明人已经发现，在重组肉块含有相对高的量的植物蛋白(包括可热定形的植物蛋白)的情况下，组合使用酵母提取物和美拉德组分的适口性增强效果特别明显。因此，在优选的实施方案中，在高温热定形过程中得到的重组肉块含有由重组肉块中所含蛋白质总量的重量计，至少50wt％、更优选60-95wt％、最优选70-90wt％的植物蛋白。
可热定形的植物蛋白以植物蛋白浓缩物的形式适当地加入肉味块中。本文中，术语“植物蛋白浓缩物”是指从植物物质提取或制备的并且相对于原始植物物质富含蛋白质的材料。术语“植物蛋白浓缩物”包括植物蛋白分离物，如大豆蛋白分离物和麸质。通常，植物蛋白浓缩物具有至少30wt％、更优选至少50wt％、最优选至少70wt％的蛋白质含量。
将加热的块成形为重组肉块可以适当地通过任选地在所述块已经被冷却之后，经由模具排出加热的块并切割或以其它方式破碎排出的块来实现。加热的块的成形也可以通过将加热的块加入到容器例如罐中，并允许加热的块在所述容器内冷却来实现。
通过将肉味块加热到至少110℃的温度，可以在不到5分钟的时间内将块中的热定形植物蛋白凝固形成牢固的结构。通常，在这些加热温度下使用的压力超过5巴。更优选地，所用的压力在6-90巴的范围内。高温和高压的组合为产品提供纤维清晰度(fiberdefinition)。
在高温热定形过程中，肉块优选通过快速机械加热和/或蒸汽喷射快速加热至升高的温度。根据特别优选的实施方案，将肉味块加热至至少120℃、最优选130-240℃的温度。虽然对于蛋白质块足以定形形成牢固产品所需的时间取决于许多因素，如加热乳状液的温度和乳状液中的蛋白质的量和类型，但在至少130℃的温度下0.5-4分钟的停留时间通常是足够的。优选地，所述停留时间在1-3分钟的范围内。
在加热的块已经成形为重组肉块的块之后，这些肉块的尺寸可以通过例如撕碎或碾磨来进一步减小。特别是在该方法用于制备含有重组肉块以及调味汁的湿宠物食品的情况下，优选采用额外的尺寸减小步骤，其中重组肉块的尺寸降低至少2倍因子，更优选至少4倍因子。
包装的宠物食品优选通过将包装中的产品加热至少5分钟至至少90℃的温度来灭菌。甚至更优选地，包装的产品通过蒸煮灭菌来进行灭菌。通常，105℃至150℃，特别是115℃至140℃的蒸煮温度可以获得令人满意的结果。在这些蒸煮温度下的加热时间通常在10-120分钟，最优选15-60分钟的范围内。
还提供了通过本文所述的方法获得的灭菌湿宠物食品。
灭菌湿宠物食品包含影响产品的风味特征从而影响适口性的浓度水平的一种或多种美拉德风味物质，基本上由影响产品的风味特征从而影响适口性的浓度水平的一种或多种美拉德风味物质组成，或由影响产品的风味特征从而影响适口性的浓度水平的一种或多种美拉德风味物质组成。因此，在优选的实施方案中，湿宠物食品包含指定浓度的以下美拉德风味物质中的一种或多种，基本上由指定浓度的以下美拉德风味物质中的一种或多种组成，或由指定浓度的以下美拉德风味物质中的一种或多种组成：
·至少2μg/kg的取代的吡嗪，选自2,3,5-三甲基吡嗪、2-乙基-3,5-二甲基吡嗪、2,3-二乙基-5-甲基吡嗪及它们的组合；
·至少1.7mg/kg的取代的噻唑，选自2-乙酰噻唑、2-甲基噻唑、4-甲基噻唑及它们的组合；
·至少0.45mg/kg施特雷克(Strecker)醛，选自甲硫基丙醛、2-甲基丁醛、3-甲基丁醛及它们的组合；
·至少1.5mg/kg的取代的呋喃酮，选自4-羟基-2,5-二甲基-3(2H)-呋喃酮、4-羟基-5-甲基-3(2H)-呋喃酮、3-羟基-4,5-二甲基呋喃-2(5H)-酮及它们的组合。
·至少0.6μg/kg的2-糠基硫醇。
根据一个实施方案，湿宠物食品包含指定浓度的至少两种或更多种、甚至更优选三种或更多种上述美拉德风味物质，基本上由指定浓度的至少两种或更多种、甚至更优选三种或更多种上述美拉德风味物质组成，或由指定浓度的至少两种或更多种、甚至更优选三种或更多种上述美拉德风味物质组成。
制造湿宠物食品的方法可以适当地在没有本文未具体公开的任何步骤的情况下进行。类似地，本文所述的湿宠物食品可以适当地在没有本文未具体公开的任何成分或组分的情况下制备。
还考虑到上述湿宠物食品用于喂养伴侣动物如猫或狗的用途。在一些有利的用途中，湿宠物食品用于喂养猫。
现在将在以下非限制性实施例中详细描述一些实施方案。
实施例1
根据表1所示的配方制备湿猫食品的重组肉块
表1
成分 Wt％
动物副产品 46.45
水 19.32
碳酸钙 0.75
矿物质 0.54
小麦麸质1 32.94
1蛋白含量75 wt％
表2中描述了基于该配方制备的重组肉块的营养成分。
表2
成分 Wt％
蛋白质 39.1
脂肪 4.9
碳水化合物 4.0
水 49.2
剩余物 2.7
重组肉块是通过研磨冷冻的动物副产物制备的。研磨后，将肉粒的混合物输送到混合罐中，其中将肉混合直至均匀，并加热以便于肉混合物的泵送。然后将磨碎的的肉颗粒的均匀混合物在乳化肉料的条件下粉碎并形成肉糜，其中肉混合物的蛋白质和水形成包封脂肪球的基质。
乳化过程中肉混合物的温度保持在50℃以下，以使蛋白质变性最小化。在肉类乳化后，将小麦蛋白、碳酸钙和矿物质加入到肉混合物中。
如此获得的粘稠肉糜具有约35℃的温度，并在双螺杆挤出机中加热至约136℃。
将热肉糜用正排量泵转移到保持管中。将产品在超过7巴的压力下泵入加工区。乳状液以高于乳状液蒸气压的压力保持在保持管中，直到肉糜中的蛋白质已充分凝固，以使乳状液定形并形成牢固的乳状液产品，当乳状液从保持管排出时保持其形状和结构。
从被限制的加工区排出的定形肉糜的温度为98-100℃，并使用安装在保持管的排出端的旋转切刀进行切割。从加工区排出后，通过蒸发冷却至约88℃范围内的温度，将重组肉的大块快速冷却，并使其冷却至环境温度。
接着，将重组肉的大块与具有表3所述组成的两种不同的胶状物组合。
表3
用于生产产品1的胶状物含有两种羰基化合物(葡萄糖和木糖)和两种氨基化合物(半胱氨酸和甘氨酸)的美拉德风味前体混合物。
维生素/营养混合物的组成(按最终产品重量计)示于表4中。
表4
维生素&营养物质 mg/kg
牛磺酸 700
硫胺素 29.4
核黄素 1.5
吡哆醇 4.9
将重组肉的大块和胶状物以35:65的重量比加入袋中，并将其蒸煮灭菌至在40至60的范围内的Fo值。
当将灭菌产品仔细分离成重组肉组分和调味汁组分时，发现重组肉组分占灭菌产物的约60wt％，胶状物约占灭菌产物的约40wt％。
对用美拉德风味前体混合物制备的灭菌湿宠物食品(产品1)进行风味分析(使用GC-MS的稳定同位素稀释分析)，以测定多种已知美拉德风味物质的浓度。该分析的结果示于表5中。
表5
实施例2
用实施例1的两种湿猫食品(产品1和对照1)进行喂食试验。在称为“双碗试验(two-bowl test)”或“对比试验(versus test)”的这些喂食试验中，将两种产品同时提供给一组猫。在两个碗中的每一个中都提供了相同量的产品。在喂食试验中，猫两次接触两种产品。在第二次接触中，变换两碗的位置，以避免任何偏差。在单次膳食接触后测量食用量。对数据进行统计分析(方差分析)，以确定观察到的差异的统计学显著性。喂食试验的结果总结在表6中。
表6
变量 对照1 产品1 p值
食用量(g) 31.8 59.7 <0.0001
实施例3
根据表7所示的配方制备湿猫食品的重组肉块。
表7
成分 Wt％
动物副产品 91.28
水 3.86
血浆粉 3.00
矿物质&维生素 2.26
表8中描述了基于该配方制备的重组肉块的营养成分。
表8
成分 Wt％
蛋白质 17.2
脂肪 9.3
碳水化合物 0.8
水 69.6
剩余物 3.1
重组肉块如下制备。使冷冻肉类和肉类副产品的大块软化(temper)过夜，之后进行研磨。将磨碎的的肉与干成分和液体成分以表7中列出的比例混合。接着，将混合物在碗式切碎机中乳化。将得到的细乳状液转移到成形机上，以制成乳状液片(emulsion sheet)，使其通过蒸汽通道，停留时间为2分钟。在蒸汽通道排放时，原料乳状液的温度升至约82℃。将如此获得的熟的坚固的片切成薄片。这些薄片的尺寸约为10mm×7mm×6mm。
接着，将重组肉块与具有表9所述组成的两种不同肉汁组合。
表9
用于生产产品2的肉汁含有两种羰基化合物(葡萄糖和鼠李糖)和两种氨基化合物(半胱氨酸和甘氨酸)的美拉德风味前体混合物。
将重组肉的大块和肉汁以45:55的重量比加入袋中，并将其蒸煮灭菌至在40至60的范围内的Fo值。
对用美拉德风味前体混合物制备的灭菌湿宠物食品(产品2)进行风味分析(使用GC-MS的稳定同位素稀释分析)，以测定多种已知美拉德风味物质的浓度。该分析的结果示于表10中。
表10
实施例4
用实施例3的两种湿猫食品(产品2和对照2)进行喂食试验。在称为“双碗试验(two-bowl test)”或“对比试验(versus test)”的这些喂食试验中，将两种产品同时提供给一组猫。在两个碗的每一个中都提供了相同量的产品。在喂食试验中，猫两次接触两种产品。在第二次接触中，变换两碗的位置，以避免任何偏差。在单次膳食接触后测量食用量。对数据进行统计分析(方差分析)，以确定观察到的差异的统计学显著性。喂食试验的结果总结在表11中。
表11
变量 对照2 产品2 p值
食用量(g) 28.1 35.9 <0.1
实施例5
使用实施例3中所述的方法制备两种湿猫食品(对照3和产品3)，其由重组肉块和调味汁组分组成。
根据表10所示的配方制备重组肉块。
表10
成分 Wt％
动物副产品 77.6
可热定形的粘合剂 4.6
矿物质、维生素&营养物质 3.4
小麦粉 6.1
小麦麸质 3.2
水 5.1
将这些重组肉块与具有表11所示组成的两种不同的肉汁组合。将重组肉块和肉汁以50:50的重量比加入袋中，并将其蒸煮灭菌至在40至60的范围内的Fo值。
表11
用两种湿猫食品进行喂食试验。在称为“双碗试验”或“对比试验”的这些喂食试验中，将两种产品同时提供给一组猫。在两个碗中的每一个中都提供了相同量的产品。在喂食试验中，猫两次接触两种产品。在第二次接触中，变换两碗的位置，以避免任何偏差。在单次膳食接触后测量食用量。对数据进行统计分析(方差分析)，以确定观察到的差异的统计学显著性。喂食试验的结果总结在表12中。
表12
变量 对照3 产品3 p值
食用的重量(g) 16.8 24.4 <0.1

Claims (18)

1.一种制备灭菌湿宠物食品的方法，所述方法包括：
a)通过混合以下成分制备肉味块，所述肉味块的含水量至少为40wt％：
·30-95wt％的磨碎的动物材料的肉味块，所述动物材料的选自肉类、动物副产品及它们的组合；
·1-40wt％的可热定形的粘合剂的肉味块；和
·0-60wt％的一种或多种其它宠物食品组分的肉味块；
b)将肉味块加热到至少70℃的温度，以加热定形粘合剂并将加热的块成形为重组肉块；
c)将重组肉块，任选地与一种或多种其它宠物食品成分一起加入包装中，并密封包装以生产包装湿宠物食品；
d)通过将包装中的产品加热到至少80℃的温度来对所述包装湿宠物食品进行灭菌；
所述方法还包括：(i)在灭菌前加入总量为所述湿宠物食品的0.1-3wt％的酵母提取物；以及(ii)在灭菌前加入总量为所述湿宠物食品的0.01-5wt％的美拉德组分，所述美拉德组分选自由羰基源、反应风味剂及它们的组合组成的组，其中所述羰基源含有至少10wt％的能够进行美拉德反应的羰基化合物的干物质。
2.根据权利要求1所述的方法，其中，所述可热定形的粘合剂选自血浆、蛋清、纤维素醚、谷物蛋白、大豆蛋白、淀粉及它们的组合。
3.根据权利要求1或2所述的方法，其中所述羰基化合物选自单糖、二糖、糖醛酸及它们的组合。
4.根据权利要求3所述的方法，其中所述羰基化合物选自木糖、葡萄糖、蔗糖、鼠李糖、乳糖、麦芽糖及它们的组合。
5.根据前述权利要求中任一项所述的方法，其中所述羰基化合物以湿宠物食品的0.02-2.5wt％的总量加入。
6.根据前述权利要求中任一项所述的方法，其中所述美拉德反应风味剂含有以下一种或多种：
-至少20μg/kg的取代的吡嗪，所述取代的吡嗪选自2,3,5-三甲基吡嗪、2-乙基-3,5-二甲基吡嗪、2,3-二乙基-5-甲基吡嗪及它们的组合；
-至少10mg/kg的取代的噻唑，所述取代的噻唑选自2-乙酰噻唑、2-甲基噻唑、4-甲基噻唑及它们的组合；
-至少5mg/kg的施特雷克醛，所述施特雷克醛选自甲硫基丙醛、2-甲基丁醛、3-甲基丁醛及它们的组合；
-至少30mg/kg的取代的呋喃和呋喃酮，所述取代的呋喃和呋喃酮选自4-羟基-2,5-二甲基-3(2H)-呋喃酮、4-羟基-5-甲基-3(2H)-呋喃酮、3-羟基-4,5-二甲基呋喃-2(5H)-酮及它们的组合；和
-至少10μg/kg的2-糠基硫醇。
7.根据前述权利要求中任一项所述的方法，其中，在所述灭菌步骤之前，所述包装湿宠物食品含有0.01-2wt％的氨基化合物，所述氨基化合物选自蛋白氨基酸、羟脯氨酸、胱氨酸、鸟氨酸及它们的组合。
8.根据权利要求7所述的方法，所述方法还包括以足以提供所述宠物食品的至少0.01wt％的总量的量加入氨基化合物源，所述氨基化合物源含有干物质的至少5wt％的氨基化合物。
9.根据权利要求8所述的方法，其中所述化合物是选自半胱氨酸、胱氨酸、甲硫氨酸、脯氨酸、亮氨酸、苯丙氨酸、谷氨酸及它们的组合的氨基酸。
10.根据前述权利要求中任一项所述的方法，其中所述重组肉块在密封包装之前与调味汁组合，并且其中所述调味汁含有至少0.02wt％的美拉德组分，优选至少0.02wt％的羰基化合物。
11.根据前述权利要求中任一项所述的方法，其中所述重组肉块在密封包装之前与调味汁组合，并且其中所述调味汁含有至少0.02wt％的氨基化合物。
12.根据前述权利要求中任一项所述的方法，其中将牛磺酸以所述湿宠物食品的0.1-1wt％的浓度加入到所述湿宠物食品中。
13.一种通过根据前述权利要求中任一项所述的方法获得的灭菌湿宠物食品。
14.根据权利要求13所述的湿宠物食品，所述产品含有指定浓度的一种或多种以下美拉德风味物质：
·至少2μg/kg的取代的吡嗪，所述取代的吡嗪选自2,3,5-三甲基吡嗪、2-乙基-3,5-二甲基吡嗪、2,3-二乙基-5-甲基吡嗪及它们的组合；
·至少1.7mg/kg的取代的噻唑，所述取代的噻唑选自2-乙酰噻唑、2-甲基噻唑、4-甲基噻唑及它们的组合；
·至少0.45mg/kg施特雷克醛，所述施特雷克醛选自甲硫基丙醛、2-甲基丁醛、3-甲基丁醛及它们的组合；
·至少1.5mg/kg的取代的呋喃酮，所述取代的呋喃酮选自4-羟基-2,5-二甲基-3(2H)-呋喃酮、4-羟基-5-甲基-3(2H)-呋喃酮、3-羟基-4,5-二甲基呋喃-2(5H)-酮及它们的组合。
·至少0.6μg/kg的2-糠基硫醇。
15.根据权利要求13或14所述的湿宠物食品用于喂养伴侣动物的用途。
16.根据权利要求14所述的湿宠物食品，其中所述酵母提取物是选自由酵母菌、毕赤酵母、克鲁维酵母、汉逊酵母、假丝酵母组成的组的两种或更多种类型的酵母的提取物。
17.根据权利要求16所述的湿宠物食品，其中所述酵母提取物来自酵母菌和至少一种其它酵母。
18.根据权利要求1所述的湿宠物食品，其中所述酵母提取物是酿酒酵母的提取物。
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