Evaluation of the impact of HPP treatment on the chemical composition and organoleptic indicators of raw dog food

Hristina Neshovska, Zapryanka Shindarska, Veselin Kirov

Abstract: The study included three diets of raw dog food made of different types of meat – chicken, veal and a mix of meats that were treated under high pressure. For this purpose, the non-thermal treatment technology – НРР (high pressure processing) was used. The aim of our study was to evaluate how this type of processing affected the chemical composition and organoleptic characteristics of three different types of raw dog food. To conduct the experiment, a total of 75 samples were examined, divided according to a scheme – 5 control and 20 samples from each diet. On the day of production before HPP treatment, 10 samples of these 20, were tested for chemical components – proteins, fats, saturated fatty acids, carbohydrates, sugars, chlorides, crude cellulose (fiber), energy value and organoleptic characteristics – appearance and shape, color, texture, smell. Ten samples from each diet treated with HPP, were tested for the same indicators. Our results showed that the organoleptic and quality indicators of raw dog food, did not change significantly after HPP-treatment. That meant the technology could be successfully implemented in the production of raw dog food.

Keywords: chemical composition; organoleptic indicators; Raw dog food; НРР (high pressure processing)

Date published: 2020-10-31