ON PRESERVATION OF B VITAMINS IN CANNED PET FOOD

Abstract

The technological processes of canned pet food destroy vitamins. The issue of B vitamins preservation in canned pet food is topical. The paper analyzes diets, consisting of the most common ingredients for pet feeding, nutritionally balanced. The humidity of canned food is within 65%. The qualitative and quantitative composition of B vitamins in pilot batches of canned fodder by the given formula is determined after heat treatment using a liquid chromatograph. A mechanically separated chicken, fish (tuna) and liver (beef) have been used as the main raw meat. The canned feed technology consisted of the following operations: defrosting of raw material at 4 °C, combination of recipe ingredients with a portion of water, heating to 40 °C, adding jellifying agents, portioning, adding the remaining water, heating to 60 °C (until thickened), cooking at 120 °C for one hour, cooling.         The study of quantitative and qualitative composition of B vitamins has been carried out using the equipment of the common use center “Control and Management of Energy Efficient Projects” at Voronezh State University of Engineering Technologies. All experiments have been performed in triplicate. These findings suggest that the B vitamins losses amount to 50 % in diets containing chicken meat. Diets containing fish have an average loss of 40%, except for nicotinic acid. The liver losses make up 50 % or less. Preservation of cyanocobalamin and nicotinic acid has been at a higher level in the diet containing liver. The loss of riboflavin and folic acid in the diet containing liver is 26.00 and 32.00 %, respectively. Thiamine is most significantly decreased (80 %) in all types of diets.