Development and Food Safety Evaluation of Pet Jerky Using Fishery Products or Its By-products

Abstract

The objective of this study is to develop a pet jerky using fishery products or its by-products. Several pet jerky was produced using salmon (Atlantic salmon; Salmo salar) meat, sea eel (Conger myriaster) and fish by- products (heart and skin of hair-tail fish, Trichiurus lepturus). In order to evaluate the aspects of food safety and shelf-life of the pet jerky, it was monitored the physiochemical and microbiological changes over six months of storage period at different temperatures (25°C, 35°C and 45°C). The food safety aspects were evaluated by analyzing total viable cell counts (TVC), microbial levels (Escherichia coli and Salmonella species and mould), volatile basic nitrogen (VBN), acid value, moisture content and sensory evaluation. Total viable cell counts in all samples resulted <15 CFU/g during six months storage. E. coli, Salmonella spp. and mould were not detected in all samples during storage period. VBN values showed in the range of 3.49 to 13.94 mg/100g at beginning and increased gradually to the range of 27.6±1.36 to 38.26±0.45 mg/100g at the end of storage. Acid values showed ranging from 6.98% to 25% at beginning and rose to the highest level ranging from 5.24±0.93% to 38.71±1.24% at the end of storage. Initial moisture contents of samples were 20±2% and gradually decreased to the range of 2.09±10.87% to 13.26±11.02% at the end of storage. No remarkable changes were observed in color measurement during storage. The results of the present study indicate that the initial moisture contents of samples were ranging from 14% to 60% and reduced gradually and bacterial counts were less than 15 CFU/g and E. coli and Salmonella spp. were not detected during six months. In addition, VBN, acid value, moisture and color measurements were analyzed for safety and quality changes during storage. Therefore, the shelf-life of samples is set to 18 months according to the feed standard.