Effect of dehydration time on physicochemical, textural, instrumental color, and sensory characteristics of jerky-style pet treats made with swine pluck

Abstract

The current growth of pet ownership, coupled with the rise of pet humanization, has driven the integration of convenient materials repurposed into pet food products, particularly pet treats. Swine pluck (SP), a combination of heart, lungs, esophagus, and trachea offers a single-removal unit that can be effectively utilized to manufacture pet treats. However, pet food manufacturers continue to seek ways to improve the product’s characteristics to satisfy both pet owners and their pets, influencing purchasing decisions. In this study, one experiment was conducted to assess the effect of dehydration time on physicochemical, textural, instrumental color changes post-production, and sensory attributes of jerky-style pet treats made with SP. Dehydration time impacted the characteristics of SP treats, with the lowest levels of moisture content and water activity observed after 7 h of dehydration. To achieve a water activity of 0.85, a minimum dehydration time of 5 h was required. Treats dehydrated for 7 h were found to be harder and stiffer, whereas those dehydrated for 3 and 4 h were the more flexible. Additionally, SP treats dehydrated for 6 and 7 h exhibited the highest firmness and toughness. Prolonged heat treatments also had a notable effect on the final color of SP treats. After 7 d of storage, SP samples dehydrated for 3 h were the lightest (L*), reddest (a*), and yellowest (b*) among treatments. Delta-E (∆E) values were the highest between d 0 and 1 post-production, indicating color changes that were perceptible to the human eye. According to pet owners’ liking scores, dehydration time impacted the color, texture, and intent of purchase. However, pet owners did not differentiate between the samples in terms of appearance and the overall liking. Variations in dehydration time impacted both instrumental and sensory characteristics. Overall, SP can be effectively used to produce jerky-style pet treats, resulting in a shelf-stable product that meets the quality standards of the pet food industry.