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Dissertation/Thesis Abstract

Product Development Considerations for Reformulation of Canned Cat Food Paté Using Texture Profile Analysis (TPA)
by Keegan, Katherine, M.S., California State University, Long Beach, 2019, 95; 22587619
Abstract (Summary)

As the pet food industry continues to strive for innovation to differentiate products in the market, it is important to align their new formulations with the popular and successful pet food products already commercially available to ensure acceptance. To work towards developing an acceptable new cat food product, this study evaluates a texture profile analysis (TPA) method. Adhesiveness and firmness peak values for two brands of canned cat food patés were obtained using a Texture Analyzer (TA.XT Plus Connect, Stable Micro System Co. Ltd., England) equipped with a TA-40 (4" diameter cylinder, aluminum, 10mm tall) probe, and data were generated through the machine’s accompanying computer software. The experimental results showed that the texture profile of the canned cat food varied between the two brands, as the firmness and adhesiveness measurements for Brand F were greater than those obtained for Brand L. The firmness measurements (5040 + 1165) and (2344 + 365) and adhesiveness measurements (−380 + 45) and (−241 + 50), which are expressed as mean + standard deviation, for the two brands provide a range TPA for future product developers of a new canned cat food paté. In conclusion, as both commercially available brands (F and L) are successfully marketed as well as established, the reformulation of a new canned cat food with environmentally sustainable protein ingredients can use these measurements as texture-related benchmarks.

Indexing (document details)
Advisor: Rock, Cheryl
Commitee: Gray, Virginia, Reiboldt, Wendy
School: California State University, Long Beach
Department: Family and Consumer Sciences
School Location: United States -- California
Source: MAI 81/3(E), Masters Abstracts International
Subjects: Nutrition, Animal sciences
Keywords: Adhesiveness, Cat food, Firmness, Product development, Sustainability, Texture profile analysis
Publication Number: 22587619
ISBN: 9781088349939
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