Oxidative stability and quality of snacks for dogs formulated with natural antioxidant

Abstract

Three hundred and twenty semi-humid snacks were manufactured formulated with the same ingredients composition (animal meals, dehydrated potatoes, preservatives and additives), except for the antioxidant additive, which consisted of the evaluated treatments: snack with natural antioxidant (BAN); snack with synthetic antioxidant (BAS) and snack of commercial formulation (STANDARD). The natural antioxidant was composed of tocopherol (90 g / kg), Rosemary oil (30 g / kg) and citric acid (20 g / kg), while the synthetic antioxidant was composed of BHA (220 g / kg) and BHT (210 g / kg). One hundred and sixty snacks were submitted to the stove at 60ºC, during 10 consecutive days, while the other 160 was packed in metallic packaging and stored for the same period at room temperature, without the presence of light. The analyses performed in the laboratory were: dry matter, moisture, pH, coloration (L*, a* and b* components), acidity and lipid oxidation through the determination of Thiobarbituric Acid Reactive Substances (TBARS). There were differences (P<0.05) among the mean values of TBARS for the different antioxidants employed, in which the STANDARD snacks presented better oxidative stability in relation to BAS and BAN, respectively. When submitted to the stove, the snacks had a lower mean value (P<0.05) of pH, L* (darker), higher acidity and TBARS (higher oxidation) compared to those not submitted to the stove. There was interaction (P<0.05) between the formulations of snacks evaluated (BAN, BAS and STANDARD) and treatments submitted or not do stove, where the BAS treatment showed a higher value of a* when submitted heated. Regarding the value of b*, all the treatments heated in the stove presented lower values (P<0.05) than those not heated. The oxidative stability of the snacks formulated with natural antioxidant was lower in the tested dosage compared to the other formulations. However the other quality parameters such as pH, luminosity, humidity and acidity of these snacks were little affected. In general, the prolonged heating of the snacks in stove affected negatively all the quality parameters, except for the humidity.