Scholarlink

<p>This study investigated the feasibility of incorporating pangas (<i>Pangasianodon hypophthalmus</i>) fish waste meal as a sustainable protein source in dog biscuits. Biscuits prepared using meal processed by two methods, cooked and uncooked, were compared for sensory characteristics, chemical composition, textural properties, and microbiological safety. Sensory evaluation revealed better quality for biscuits made with uncooked fish meal. Chemical analysis indicated similar nutrient profiles, although uncooked fish meal biscuits exhibited slightly higher fat (1.22%) and protein (15.8%) content compared to cooked fish meal biscuits (0.94% fat, 15.10% protein). Color parameters (L*, a*, b*) showed minor differences between the treatments. Microbiological analysis confirmed that both biscuit types met safety standards, with Coliform counts (&lt;3 MPN g-1) and <i>Staphylococcus</i> coagulase positive counts below standard limits, and the absence of <i>Salmonella</i> spp. This research highlights the potential of pangas fish waste meal as a safe, and sustainable ingredient for pet food, offering a viable waste valorization strategy for the fish processing industry.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Quality Changes in Dog Biscuits Incorporated with Cooked and Uncooked Pangas Waste Meal

  • 期刊论文

  • 发表日期：

    2026年3月30日

查看全文
  • Siddhnath Kumar,
  • Vijay Kumar Reddy Surasani,
  • Amit Sharma

摘要

This study investigated the feasibility of incorporating pangas (Pangasianodon hypophthalmus) fish waste meal as a sustainable protein source in dog biscuits. Biscuits prepared using meal processed by two methods, cooked and uncooked, were compared for sensory characteristics, chemical composition, textural properties, and microbiological safety. Sensory evaluation revealed better quality for biscuits made with uncooked fish meal. Chemical analysis indicated similar nutrient profiles, although uncooked fish meal biscuits exhibited slightly higher fat (1.22%) and protein (15.8%) content compared to cooked fish meal biscuits (0.94% fat, 15.10% protein). Color parameters (L*, a*, b*) showed minor differences between the treatments. Microbiological analysis confirmed that both biscuit types met safety standards, with Coliform counts (<3 MPN g-1) and Staphylococcus coagulase positive counts below standard limits, and the absence of Salmonella spp. This research highlights the potential of pangas fish waste meal as a safe, and sustainable ingredient for pet food, offering a viable waste valorization strategy for the fish processing industry.