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dc.contributor.authorGreene, Donna Mechelleen_US
dc.date.accessioned2011-08-06T15:58:27Z
dc.date.available2011-08-06T15:58:27Z
dc.date.issued2003-11-20en_US
dc.identifier.otheretd-12042003-114730en_US
dc.identifier.urihttp://hdl.handle.net/10919/9848
dc.description.abstractPoultry skins and rendered poultry fat are by-products produced in excess at rendering plants. The use of low value by-products such as poultry collagen, from poultry skins, and fat to improve flavor and quality in dry pet food could be economically attractive. This study examined a poultry collagen coating as a protective barrier against oxidation in dry cat food made with rendered poultry fat. Collagen was extracted from chicken skins, dissolved in an acidic solution, applied to dry cat food and dried to form a surface film. Six treatments were examined: kibble, kibble with fat, kibble with collagen, kibble with fat and collagen, kibble with fat, BHA/BHT and collagen and kibble with fat, tocopherol and collagen. There were two storage conditions: ‘jungle condition’ (42°C and 83% relative humidity) and ‘ambient condition’ (21°C and 51% relative humidity). In ‘jungle conditions’, thiobarbituric acid reactive substances (TBARS) was measured over an eight-day period at day 0, 2, 4, 6, and 8. In ‘ambient conditions’, TBARS was measured over a thirty-day period at day 0, 7, 14, 21, and 30. Water activity and moisture contents were measured. There were significantly higher TBARS (P<0.05) for the control kibble at both storage conditions. There was significantly higher fat percentage (P<0.05) in all treatments with the additional fat coatings. Fatty acid compositions showed slight changes during storage. There were some changes in the aroma profile of the kibble with fat treatment having musty, moldy and plastic aromas at both storage conditions. The volatile aromas might be an indication of oxidation in the poultry fat.en_US
dc.format.mediumETDen_US
dc.publisherVirginia Techen_US
dc.relation.haspartdgreene.pdfen_US
dc.rightsI hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to Virginia Tech or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report.en_US
dc.subjectoxidationen_US
dc.subjectcat fooden_US
dc.subjectpoultry by-productsen_US
dc.subjectTBARSen_US
dc.titleUse of Poultry Collagen Coating and Antioxidants as Flavor Protection for Cat Foods Made with Rendered Poultry Faten_US
dc.typeThesisen_US
dc.contributor.departmentFood Science and Technologyen_US
dc.description.degreeMaster of Scienceen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineFood Science and Technologyen_US
dc.contributor.committeechairO'Keefe, Sean F.en_US
dc.contributor.committeememberAlvarado, Christine Z.en_US
dc.contributor.committeememberDuncan, Susan E.en_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-12042003-114730en_US
dc.date.sdate2003-12-04en_US
dc.date.rdate2004-12-15
dc.date.adate2003-12-15en_US


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