Addressing Emerging Stabilization Issues Sara Cutler, Ph.D. - Sara... · 2019-08-19 · Initial PV...

transcript

Addressing Emerging Stabilization Issues

Sara Cutler, Ph.D.

KEMIN IS ASSURANCE

www.kemin.com/assurancewww.kemin.com/assurance

Shelf Life

Challenges

- Ingredients

- Kibbles

- Fresh/Frozen

- Raw/Freeze Dried

www.kemin.com/assurance

Types of Fats

Fatty Acid Composition

unsaturation

Measuring Fat and Oil Stability

• Oxygen Stability Instrument

• Pooled CLS Data from 2014-present

Oxidative Stability Methods – Oxidative

Stability Index (OSI)

Disposable Glass Tube Lexan Conductivity Cell

Compressed

30 psi or greater

50 mL DD water

Vent to

Atmosphere

Conductivity Sensor

5 g oil sample

Time (Minutes)

0 200 400 6 00 800 1000

Kemin PRE 14-00017

Animal Fats OSI

AnimalFat

Beef Fat ChoiceWhiteGrease

Lamb Fat Lard Pork Fat PoultryFat

Tallow TurkeyFat

Average of OSI - 100C

CLS LIMS data survey Aug 5, 2019

Fish Oil OSI

Cod Liver Oil Fish Oil Herring Oil MenhadenFish Oil

Pollock Oil Salmon Oil

Vegetable Oils OSI

70Average of OSI - 110C

Vegetable Oil- OSI and Tocopherols

Oil TypeInitial PV

(meq/kg oil)

OSI hours

(untreated)

Tocopherol

Sunflower high linoleic 1.9 10.1 363 24 3 390

Sunflower mid oleic 0.8 21.6 419 21 2 442

Sunflower high oleic 5.7 40.6 391 25 2 418

Canola 1.1 18.2 152 286 9 447

Soybean 0.7 13.6 59 604 230 893

Kemin Internal Document SD-16-00014

Summary Oils and Fats

• All materials have a “normal” so applying one OSI or PV

number to all materials is not advisable

• Most can be preserved to a useable level but may require

different treatment approach

• Changing from one type to another will impact oxidative

stability

Rendered

Fatty Acid Profile

Storage Duration

Storage Condition

Trends in Meat Production & Why It

Matters to Pet Food

• Animal welfare- cage free, free range

• No antibiotics or growth promoters

• Diet of the production animal- grass fed, vegetarian

Chicken Diet Saturation & Organ

Deposition

Kanakari K, Carragher J, Hughes R, Muhlhausler B, Gibson R. 2018. European Journal of Science and Technology.

The effect of different dietary fats on the fatty acid composition of several tissues in broiler chickens.

Iodine Values of Common Oils & FatsCoconut 10.12 IVMBM 45.77 IVLamb Meal 49.32 IVPork Meal 56.68 IVWhite Grease 66.40 IVFeather Meal 69.21 IVPoultry Meal 72.6 IVBrown Grease 74.91Poultry Fat 81.21 IVOlive Oil 83.26 IVCotton Seed Oil 109.76 IVCanola Oil 117.8 IVCorn Oil 127.95 IVSunflower 137.00 IV

The iodine value in chemistry is the

mass of iodine in grams that is

consumed by 100 grams of a

chemical substance.

Iodine numbers are often used to

determine the amount of unsaturation

in fatty acids. This unsaturation is in

the form of double bonds, which react

with iodine compounds.

FAME Results

SampleIodine Value

C-18:2 Linoleic %

C-18:3Linolenic %

OSI (hours)

1. Chicken Meal 72 18.4 1.3 NA2. Chicken Meal 78 21 0.6 NA3. Chicken Fat

79 17.4 1.2 40.7

4. Turkey Fat 108 39.7 5 2.5

5. Canola Oil 66 21.7 10.8 10 AVG

6. Flaxseed Oil 203 16.5 57.7 4

CLS reports 18N012812, 18N12086, 18N012630, 19N005462, 19N002863

FAME Testing

• Reveals differences in materials called the same

• Improve treatment recommendations

Meal Storage Condition & Duration

• Preservative application must be tailored to meal storage

duration to ensure enough treatment added

• Storage location (hot OR cold) is helpful to determine

treatment- consider season

Chicken Meal – PV

Naturox TR3 Liquid introduced as an option for treatment of

Chicken Meal, along with TX applied at customer plant

Meal stored at warehouse location, summer season

A higher ratio of rosemary extract vs tocopherols provides

improved oxidation control

wk 0 wk 1 wk 2 wk 3 wk 4 wk 5 wk 6

Sample Interval @ 5 Degrees C

Naturox TX Naturox TR3

0 wk 1 wk 2 wk 3wk 4 wk 5 wk

Sample Interval @ Ambient

Naturox TX Naturox TR3

CLS Shelf Life #12704 and 12754

Antioxidant Loss 5 Degree Storage

Weeks at 5 Degrees C

Antioxidant Residual (ppm)

Naturox TX

Naturox TR3

Weeks at 5 Degrees C

Carnosic Acid Residual (ppm)

Naturox TR3

Same meal samples as previous slide but stored at 5 degrees C at

Kemin CLS

Presence of Carnosic Acid (rosemary) mitigates Tocopherol loss

CLS Shelf Life #12704 and 12754

Rendered Meal Considerations

• Point A to point B or is it stored for awhile?

• Where it is stored

• Raw material

• Proximates of the Meal

Kibbles

Kibble Challenges

• Ingredient interactions

• Moisture

• Longer shelf life expectations

Kibble Moisture &

Shelf Life

• Moisture at Manufacture

• Relative Humidity (RH) in storage

0.1 0.20 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0

Water Activity

Oxidation

Moisture Sorption

Isotherm

Water Activity Affects Biological Activities

Lubuza, T. P. 1971. Kinetics of Lipid Oxidation in Foods, CRC Crit. Rev. Food Technol. 2: 355-405.

Increasing Level of Microbial Risk

Dog Diet Low Moisture= 4.98%

Regular Moisture= 8.3%

0 3 6 9 12

Weeks at 37°C

Dog Kibble Peroxide Values (meq/kg sample)

Low Moisture Dog

Regular Moisture Dog

0 3 6 9 12

Weeks at 37°C

Dog Kibble Naturox (ppm)

Low Moisture Dog

Regular Moisture Dog

Kemin CLS Storage Study 13394

Cat Diet

0 3 6 9 12

Weeks at 37°C

Cat Kibble Peroxide Values (meq/kg sample)

Low Moisture Cat

Regular MoistureCat

0 3 6 9 12

Weeks at 37°C

Cat Kibble Naturox (ppm)

Low MoistureCat

RegularMoisture Cat

Low Moisture= 3.8%

Regular Moisture= 6.8%

Humidity in Storage

0 1 2 3 4 5 6

Months @ Ambient

Peroxide Values (meq/kg sample)

Ambient RH 23% RH 43% RH 76% RH

Humidity in Storage

0 1 2 3 4 5 6

Months @ Ambient

Hexanal + 2,4-Decadienal (ppm)

Humidity in Storage

0 1 2 3 4 5 6

Months @ Ambient

Naturox Loss

Impact of Kibble

Moisture

• Drier Kibble (less than 6%)

oxidizes faster

• Too wet causes mold however

Fresh & Frozen

Frozen Style Diet Challenges

• Oxidation occurs in the freezer!

• Microbe Control

• Color Change

Lipid Oxidation Meat Blocks

2 week

untreated 2% Paramega 50K

Salmon

Kemin Source Document 15-00007

Microbe Control

Frozen- no issue

Fresh- micro can be an issue if no kill step

Food Safety Bacteria Control

0 5 10 15 20 25

Time (hours at 37 °C)

Untreated

0.25% PrevION VC Dry

1.0% PrevION VC Dry

Salmonella

Food Safety Bacteria Control

0 5 10 15 20 25

Time (hours at 37 °C)

Untreated

1.0% PrevION VC Dry

Listeria

Freeze Dried

Freeze Dried Considerations

• Raw material quality

• Raw material type

• Application point

• Sterilization process

• Concentration of antioxidant

• Final product shelf life

Freeze Dried Shelf Life

00 03 06 09 12 15 18 21 24

Weeks @ 37°C

CLS Shelf Life #13478

Stabilization

Opportunities

• One size does not fit all for

ingredients and diets

• Shelf life starts in the supply

chain but ends at human nose

and eyes

• We await your new

challenges

THANK YOU

Addressing Emerging Stabilization Issues Sara Cutler, Ph.D. - Sara... · 2019-08-19 · Initial PV...

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