CN114886011A - Fish meat source phagostimulant, preparation method and application thereof in pet food additive - Google Patents
Fish meat source phagostimulant, preparation method and application thereof in pet food additive Download PDFInfo
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- 102000035092 Neutral proteases Human genes 0.000 claims description 14
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Classifications
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- 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
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/14—Pretreatment of feeding-stuffs with enzymes
-
- 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
- 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
The invention provides a fish meat source phagostimulant, a preparation method and application thereof in pet food additives, belongs to the technical field of pet food additives, and overcomes the problems of complicated preparation process and poor palatability of the fish meat source phagostimulant in the prior art. The fish meat source phagostimulant prepared by the method has natural raw materials, does not need to add chemical components, has good effects on the aspects of feed palatability, pet appetite enhancement, pet food intake improvement and the like, and develops a new way for the effective utilization of fish meat.
Description
Technical Field
The invention relates to the technical field of pet food additives, in particular to a fish meat source phagostimulant, a preparation method and application thereof in pet food additives.
Background
The pet attractant is a nutritional additive which is specially designed according to the food intake needs of pets and can attract the pets to eat, increase the palatability of the pets and increase the appetite of the pets. The pet food attractant is a nutrient substance based on stimulating organs of pets such as sense of smell, taste and nervousness. The scientifically prepared pet food attractant is completely executed according to the hygienic standard of the feed additive, has no other side effect on the pet, and only has obvious improvement effect on the feeding, palatability and appetite increase of the pet. At present, the most common research uses animal by-products such as poultry viscera and viscera, or fish meat and other meat leftovers as protein sources, and the protein sources are hydrolyzed by proper protease, and then auxiliary materials for assisting in increasing meat flavor are added, so that the strong-flavor phagostimulant product is prepared through the Maillard reaction. In the prior art, a method for compounding raw materials is mostly adopted for improving the palatability of the fish flavor phagostimulant, for example, a pet phagostimulant taking duck livers and sea fishes as raw materials in CN201110291554.8, a fishbone pet phagostimulant taking fishbones as a main material and taking chicken livers as auxiliary materials in CN201210534640.1 and the like, and no research on the aspect of improving the preparation process of the phagostimulant is available.
Disclosure of Invention
The invention aims to provide a fish meat-derived phagostimulant, a preparation method and application thereof in pet food additives, and aims to improve the palatability of the fish pet phagostimulant in the prior art.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of a fish source phagostimulant, which comprises the following steps:
boiling the fish raw material at low temperature, and performing enzymolysis to obtain an zymolyte;
carrying out Maillard reaction on the zymolyte, and drying to obtain the fish meat source phagostimulant;
the low-temperature boiling temperature is 50-60 ℃, and the time is 10-15 min.
Preferably, the fish raw material is crushed before enzymolysis to prepare meat paste.
Preferably, neutral protease is adopted for enzymolysis, and the dosage of the neutral protease is 400-600U/g;
the enzymolysis time is 2-5 h, and the enzymolysis temperature is 40-60 ℃.
Preferably, the temperature of the Maillard reaction is 105-125 ℃, and the time of the Maillard reaction is 50-70 min;
sugar needs to be added in the Maillard reaction, and the adding amount of the sugar is 1-3% of that of the zymolyte.
Preferably, the sugar is fructose and/or glucose.
Preferably, the drying is carried out by spray drying,
the conditions of the spray drying are as follows: the inlet temperature is 110-150 ℃, the outlet temperature is 80-100 ℃, and the feeding flow rate is 6.0-8.0 ml/min.
The invention also provides the fish meat source phagostimulant prepared by the preparation method.
The invention also provides application of the fish meat source phagostimulant in pet food additives.
The invention has the technical effects and advantages that:
the method has the advantages that fish meat is pretreated, the original fresh and fragrant flavor of the fish meat raw material is excited, and the food calling performance of the fish meat raw material can be remarkably improved in the preparation process of the food calling agent. The fish meat source phagostimulant prepared by the method has natural and healthy raw materials, has good effects on the aspects of feed palatability, pet appetite enhancement, pet feed intake improvement and the like, and opens up a new way for the effective utilization of fish meat.
Detailed Description
The invention provides a preparation method of a fish source phagostimulant, which comprises the following steps:
boiling the fish raw material at low temperature, and performing enzymolysis to obtain an zymolyte;
carrying out Maillard reaction on the zymolyte, and drying to obtain the fish meat source phagostimulant;
the low-temperature boiling temperature is 50-60 ℃, and the time is 10-15 min.
In the invention, the fish raw material is preferably crucian, carp, grass carp, salmon, barberry, black carp and grouper, and the fish raw material can be whole fish, internal organs of fish or single fish.
In the invention, the low-temperature boiling temperature is 50-60 ℃, preferably 53-57 ℃, and the low-temperature boiling time is 10-15 min, preferably 12-14 min; in the invention, the low-temperature cooking is preferably performed by sealing the fish raw material by using a sealing bag and then cooking.
In the invention, the fish raw material is preferably stirred to prepare meat paste before enzymolysis, and the equipment adopted for stirring is preferably a meat grinder and a stirrer; neutral protease is preferably adopted for enzymolysis, and the dosage of the neutral protease is preferably 400-600U/g, and more preferably 450-550U/g; the temperature of enzymolysis is preferably 40-60 ℃, further preferably 45-55 ℃, and the time of enzymolysis is preferably 2-5 h, further preferably 3-4.5 h.
In the invention, the temperature of the Maillard reaction is preferably 105-125 ℃, more preferably 110-120 ℃, and the time of the Maillard reaction is preferably 50-70 min, more preferably 55-65 min; in the maillard reaction, sugar is required to be added, the sugar is preferably fructose and/or glucose, when the sugar is fructose, the addition amount of the sugar is preferably 1-3% of the zymolyte, and more preferably 1.5-2.5%, and when the sugar is glucose, the addition amount of the sugar is preferably 1-3% of the zymolyte, and more preferably 1.5-2%.
In the invention, the drying is preferably spray drying, the inlet temperature of the spray drying is preferably 110-150 ℃, further preferably 120-140 ℃, the outlet temperature of the spray drying is preferably 80-100 ℃, further preferably 85-95 ℃, and the flow rate of the spray drying is preferably 6.0-8.0 ml/min, further preferably 6.5-7.5 ml/min.
The invention also provides an application of the fish meat-derived phagostimulant in a pet food additive, and when the fish meat-derived phagostimulant is used in combination with pet food, the addition amount of the fish meat-derived phagostimulant is preferably 1-5% of that of the pet food, and is further preferably 2-4%.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
The sources of the raw materials referred to in the examples are as follows:
salmon, crucian, carp, fructose and glucose are purchased from the market;
flavourzyme and neutral protease were purchased from Shanghai nation chemical industry Co., Ltd.
The spray drying equipment comprises: the small spray dryer CY-10 LY.
Example 1
Taking 1kg of salmon, putting into a sealed bag, boiling at a low temperature of 55 ℃ for 10min, stirring with a stirrer to obtain meat paste, adding neutral protease at a rate of 500U/g, carrying out enzymolysis at a temperature of 50 ℃ for 4h to obtain an zymolyte, taking 200ml of the zymolyte, adding 3g of fructose into the zymolyte, and carrying out Maillard reaction at a temperature of 110 ℃ for 1h to obtain a Maillard reaction product with strong fragrance. Setting conditions: and carrying out spray drying at the inlet temperature of 135 ℃, the outlet temperature of 85 ℃ and the feeding flow rate of 7.3ml/min to obtain the fish source phagostimulant.
Example 2
Taking 5kg of crucian carp, putting the crucian carp into a sealed bag, boiling the crucian carp at a low temperature of 57 ℃ for 10min, mincing the crucian carp into meat paste by a meat mincer, adding 500U/g of neutral protease, carrying out enzymolysis at a temperature of 51 ℃ for 100min to obtain an zymolyte, taking 200ml of the zymolyte, adding 4g of fructose into the zymolyte, and carrying out Maillard reaction at a temperature of 105 ℃ for 10min to obtain a Maillard reaction product with strong fragrance. Setting conditions: and carrying out spray drying at the inlet temperature of 115 ℃, the outlet temperature of 100 ℃ and the feeding flow rate of 6.8ml/min to obtain the fish source phagostimulant.
Example 3
Taking 2kg of carp, putting into a sealed bag, boiling at the low temperature of 55 ℃ for 10min, stirring by a stirrer to obtain meat paste, adding neutral protease at the concentration of 500U/g, carrying out enzymolysis at the temperature of 50 ℃ for 4h to obtain an zymolyte, taking 200ml of the zymolyte, adding 3g of glucose, and carrying out Maillard reaction at the temperature of 105 ℃ for 1h to obtain a Maillard reaction product with strong fragrance. Setting conditions: and carrying out spray drying at an inlet temperature of 130 ℃, an outlet temperature of 80 ℃ and a feeding flow rate of 7.5ml/min to obtain the fish source phagostimulant.
Comparative example 1
Taking 1kg of salmon, mincing into meat paste by a stirrer, adding 500U/g of neutral protease, carrying out enzymolysis for 4h at 55 ℃ to obtain an zymolyte, taking 200ml of zymolyte, adding 3g of fructose, and carrying out Maillard reaction for 1h at 110 ℃ to obtain a Maillard reaction product. Setting conditions: and carrying out spray drying at the inlet temperature of 135 ℃, the outlet temperature of 85 ℃ and the feeding flow rate of 7.3ml/min to obtain the fish source phagostimulant.
Comparative example 2
Taking 1kg of salmon, putting into a sealed bag, boiling in water for 10min, stirring into meat paste by a stirrer, adding neutral protease at a ratio of 500U/g, performing enzymolysis for 4h at 50 ℃ to obtain an zymolyte, taking 200ml of zymolyte, adding 3g of fructose into the zymolyte, and performing Maillard reaction for 1h at 110 ℃ to obtain a Maillard reaction product. Setting conditions: and carrying out spray drying at the inlet temperature of 135 ℃, the outlet temperature of 85 ℃ and the feeding flow rate of 7.3ml/min to obtain the fish source phagostimulant.
Comparative example 3
Taking 1kg of salmon, putting into a sealed bag, boiling at a low temperature of 55 ℃ for 50min, stirring with a stirrer to obtain meat paste, adding neutral protease at a rate of 500U/g, carrying out enzymolysis at a temperature of 50 ℃ for 4h to obtain an zymolyte, taking 200ml of the zymolyte, adding 3g of fructose into the zymolyte, and carrying out Maillard reaction at a temperature of 110 ℃ for 1h to obtain a Maillard reaction product. Setting conditions: and carrying out spray drying at the inlet temperature of 135 ℃, the outlet temperature of 85 ℃ and the feeding flow rate of 7.3ml/min to obtain the fish source phagostimulant.
Comparative example 4
Taking 1kg of salmon, putting into a sealed bag, boiling at a low temperature of 55 ℃ for 10min, stirring with a stirrer to obtain meat paste, adding flavourzyme at a ratio of 500U/g, carrying out enzymolysis at a temperature of 52 ℃ for 4h to obtain an zymolyte, taking 200ml of the zymolyte, adding fructose at a ratio of 3g, and carrying out Maillard reaction at a temperature of 110 ℃ for 1h to obtain a Maillard reaction product. Setting conditions: and carrying out spray drying at the inlet temperature of 135 ℃, the outlet temperature of 85 ℃ and the feeding flow rate of 7.3ml/min to obtain the fish source phagostimulant.
Comparative example 5
Taking 1kg of salmon, putting into a sealed bag, boiling at a low temperature of 55 ℃ for 10min, stirring with a stirrer to obtain meat paste, adding neutral protease at a rate of 500U/g, carrying out enzymolysis at 55 ℃ for 4h to obtain an zymolyte, taking 200ml of the zymolyte, adding 3g of xylose, and carrying out Maillard reaction at a temperature of 150 ℃ for 2h to obtain a Maillard reaction product. Setting conditions: and carrying out spray drying at the inlet temperature of 150 ℃, the outlet temperature of 120 ℃ and the feeding flow rate of 5.0ml/min to obtain the fish source phagostimulant.
Experimental example 1 test by double basin method
The fish meat source phagostimulant prepared in the embodiments 1-3 and the comparative examples 1-5 is sprayed on the surface of basic cat food according to the mass ratio of 2% (the basic cat food does not contain any phagostimulant product), and after drying, experimental groups 1-8 cat food are obtained, and the basic cat food is used as a control group.
The experimental animals are 10 cats (the varieties comprise Linqing lion cats and British short-hair cats) from the experimental animal center of southwest university and 20 cats (the varieties comprise Oriental short-hair cats, Persian cats and British short-hair cats) from Runpeng pet Hospital, and the animal use process is strictly carried out according to the relevant standards of animal use guide for teaching experimental animals T/CALAS 29-2017.
An international universal test method of a double-basin method is adopted for carrying out experiments, 24 cats are randomly selected, every 8 cats are in a group, two basins are provided for each single cat, 100g of cat food in a control group is placed in one basin, and 100g of cat food in an experimental group is placed in the other basin, and the basins correspond to 1-8 experimental groups respectively. Feeding at 16 pm on the first day, taking out the rest cat food at 10 pm on the next day, recording, and calculating the feed intake rate of the cat food in the experimental group by using a calculation formula: the results of 3 repeated experiments were averaged, where the cat food intake rate was (amount of cat food supplied in experimental group 100 g-amount of cat food remaining in experimental group)/total amount of cat food supplied 200 g. The higher the feed intake rate, the better the palatability, and the results are shown in table 1 below:
TABLE 1 test results of the double basin method
As can be seen from Table 1, the fish meat-derived phagostimulant prepared in examples 1 to 3 can significantly increase the palatability of cat food, and the effect is superior to that of the comparative example. The low-temperature cooking step in the preparation method can obviously improve the flavor of the fish meat serving as the raw material of the phagostimulant and enhance the phagostimulant effect.
Experimental example 2 test alone
The experimental groups were the same as in example 1;
randomly selecting 18 cats, performing 2 repeated tests on 9 cats in one batch, providing a food basin for each single cat, respectively placing 100g of cat food for a control group and an experimental group, feeding at 16 pm on the first day, taking out the rest cat food for recording at 10 pm on the next day, and calculating the food intake rate by using a formula: the feed intake rate (cat food supply 100 g-cat food remaining)/cat food supply 100g, the two results averaged and the results are shown in table 2 below:
table 2 individual test results
| Average cat food remaining | Average cat food intake | |
| Control group | 61.57g | 38.43％ |
| Experimental group 1 | 16.65g | 83.35％ |
| Experimental group 2 | 14.26g | 85.74％ |
| Experimental group 3 | 10.03g | 89.97％ |
| Experimental group 4 | 51.65g | 48.35％ |
| Experimental group 5 | 55.79g | 44.21％ |
| Experimental group 6 | 56.57g | 43.43％ |
| Experimental group 7 | 38.01g | 61.99％ |
| Experimental group 8 | 60.68g | 39.32％ |
As can be seen from Table 2, the fish meat source phagostimulant prepared in the embodiments 1 to 3 can obviously improve the phagostimulant effect, the effect is superior to that of a comparative example, and the combination of the test results of a double-pot method can show that the time and the temperature adopted by low-temperature cooking have important functions, and the loss of flavor substances is serious when the temperature is too high or the cooking time is too long; the above results also show that the enzyme type in the preparation process, the sugar type in the Maillard reaction, the temperature and the time also influence the palatability of the phagostimulant, and the optimal parameters are adopted in the technical scheme in the application.
Experimental example 3 "first Port" preference test
The experimental grouping and feeding conditions were the same as in experimental example 1, and the "first sniff" and "first feed" selections were recorded for cats, with the results shown in table 3 below:
TABLE 3 "first bite" preference test results
| First sniffing | First ingestion | |
| Experimental group 1 | Experimental group 1 cat food | Experimental group 1 cat food |
| Experimental group 2 | Experimental group 2 cat food | Experimental group 2 cat food |
| Experimental group 3 | Experimental group 3 cat food | Experimental group 3 cat food |
| Experimental group 4 | Experimental group 4 cat food | Experimental group 4 cat food |
| Experimental group 5 | Control group cat food | Experimental group 5 cat food |
| Experimental group 6 | Experimental group 6 cat food | Control group cat food |
| Experimental group 7 | Experimental group 7 cat food | Experimental group 7 cat food |
| Experimental group 8 | Control group cat food | Control group cat food |
As can be seen from table 3, the fish meat-derived phagostimulant prepared by the present invention has strong attraction to cats, which indicates that the fish meat-derived phagostimulant provided by the present invention can provide excellent first impression to cats in terms of odor, appearance, etc., and further achieve better food calling effect.
As is apparent from the above examples, the present invention provides a method for producing a fish meat-derived phagostimulant, which can significantly improve the flavor of fish meat materials as a phagostimulant material through a low-temperature cooking step, enhance the phagostimulant effect, provide a superior first impression on odor, appearance, and the like to cats, and is highly attractive to cats.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (8)
1. A preparation method of a fish source phagostimulant is characterized by comprising the following steps:
boiling the fish raw material at low temperature, and performing enzymolysis to obtain an zymolyte;
carrying out Maillard reaction on the zymolyte, and drying to obtain the fish meat source phagostimulant;
the low-temperature boiling temperature is 50-60 ℃, and the time is 10-15 min.
2. The method for preparing a fish-derived phagostimulant according to claim 1, wherein the fish raw material is minced after cooking and before enzymatic hydrolysis to prepare a meat emulsion.
3. The preparation method of the fish-derived phagostimulant according to claim 2, wherein neutral protease is used for enzymolysis, and the amount of the neutral protease is 400-600U/g;
the enzymolysis time is 2-5 h, and the enzymolysis temperature is 40-60 ℃.
4. The preparation method of the fish-derived phagostimulant according to claim 3, wherein the temperature of the Maillard reaction is 105 to 125 ℃, and the time of the Maillard reaction is 50 to 70 min;
sugar needs to be added in the Maillard reaction, and the adding amount of the sugar is 1-3% of that of the zymolyte.
5. The method for preparing a fish meat-derived phagostimulant according to claim 4, wherein the sugar is fructose and/or glucose.
6. The method for preparing the fish meat-derived phagostimulant according to claim 5, wherein the drying is spray drying,
the conditions of the spray drying are as follows: the inlet temperature is 110-150 ℃, the outlet temperature is 80-100 ℃, and the feeding flow rate is 6.0-8.0 ml/min.
7. A fish meat-derived phagostimulant prepared by the preparation method of any one of claims 1 to 6.
8. Use of the fish-derived phagostimulant of claim 7 in a pet food additive.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366026A (en) * | 2011-09-30 | 2012-03-07 | 徐州联益生物科技开发有限公司 | Method for making pet food attractant |
| CN105995117A (en) * | 2016-06-16 | 2016-10-12 | 南京农业大学 | Cat food inducing agent and preparing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366026A (en) * | 2011-09-30 | 2012-03-07 | 徐州联益生物科技开发有限公司 | Method for making pet food attractant |
| CN105995117A (en) * | 2016-06-16 | 2016-10-12 | 南京农业大学 | Cat food inducing agent and preparing method thereof |
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