PSIX-8 Lickable pet product texture containing spray dried plasma products.

Abstract Lickable products for companion animals are becoming widely used for various reasons such as food supplements, treats, functional treats, toppers, and enhancing the human animal bond. Texture and consistency of the product along with palatability are important for product acceptance and quality. Multiple meat ingredient sources and various starches or binders, help to produce these products with the desired texture and palatability. Alternative ingredients to enhance or maintain texture, palatability, or consistency may be useful for lickable products. Spray dried plasma (SDP) or Cravings (hydrolyzed plasma) are high protein ingredients utilized in pet food for functional texture properties, enhancing palatability, and maintaining product consistency. The objective was to evaluate texture when including SDP or Cravings into lickable products with various ingredient matrix. Two studies were conducted. Study one was a proof of concept to evaluate texture when varying starch and meat levels compared to SDP with salmon MDM. Study two utilizing chicken MDM evaluated inclusion of 1% SDP and Cravings on texture compared to 1% chicken stock. Lickable products were blended in a Robot Couper 8L mixer mixing the respective meat source with the other dry and liquid ingredients. After mixing, pouches were filled and retorted at 121 °C for 1 hour. For study two, two replicate batches of each formula were completed for analysis. Texture was measured on a TA.XT Plus utilizing plunger into a cap filled with product to determine firmness and viscosity consistency. Visual evaluation was also conducted for visual acceptance and handling characteristics. Four pouches per treatment were analyzed for texture from each replicate batch. Moisture and protein of formulas were also measured. All formulas incorporating SDP or Cravings provided acceptable texture and viscosity for handling of product. In study one, the control with 3% starch compared to 5% starch replacing meat increased hardness and viscosity. When adding 1% SDP to either the 3% or 5% starch formula replacing salmon meat resulted in similar hardness and viscosity to control without SDP. The final formula with 2% SDP replacing salmon meat and containing 3% starch had the highest hardness and viscosity. Study two comparing either 1% SDP or Cravings to 1% chicken stock (CS) had higher (P < 0.05) viscosity with SDP compared to CS while Cravings was intermediate. Firmness was increased (P < 0.05) with Cravings and SDP compared to CS with SDP being the highest, while maintaining moisture and protein levels. In conclusion, all formulas were acceptable for handling for texture and viscosity. Depending on product characteristic goals, target protein content, and other ingredients, SDP or Cravings may be an alternative for product texture ranging from 1-2% to produce a quality product.