Effects of lipids and processing conditions on lipid oxidation of extruded dry pet food during storage

S. Lin, F. Hsieh, H. E. Huff

研究成果: 雜誌貢獻文章同行評審

32 引文 斯高帕斯(Scopus)

摘要

Effects of fat type (beef tallow and poultry fat), fat content (0-0.75 g kg-1) and processing conditions (initial moisture: 1.6-2 g kg-1; screw speed: 200-400 rpm) on lipid oxidation of extruded dry pet food were studied. The results showed that the lipid oxidation rate constant of the extruded dry pet food was a function of fat types, added fat content and feed moisture content. Control (no fat) samples had the highest lipid oxidation rate, as compared to the samples with fat addition. Samples with poultry fat had a higher lipid oxidation rate than those with beef tallow addition. Samples containing a higher fat content resulted in a lower rate of lipid oxidation during storage. Feed moisture content had the same effect as the fat content; the extrudates with a higher moisture content resulted in a lower lipid oxidative rate. Pet foods extruded at 300 rpm had a significantly higher lipid oxidation rate than the ones produced at 200 and 400 rpm. Lipid oxidation of the extrudates appeared to be affected mainly by the degree of extrudate expansion. Products with a higher degree of expansion, which had larger cells and thinner cell walls, were more susceptible to oxidation.

原文英語
頁(從 - 到)283-294
頁數12
期刊Animal Feed Science and Technology
71
發行號3-4
出版狀態已發佈 - 4月 1998
對外發佈

ASJC Scopus subject areas

  • 動物科學與動物學
  • 食品科學
  • 獸醫 (全部)

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