addressing emerging stabilization issues sara cutler, ph.d. - sara... · 2019-08-19 · initial pv...
TRANSCRIPT
www.kemin.com/assurancewww.kemin.com/assurance© Kemin Industries, Inc. and its group of companies 2019. All rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.
Addressing Emerging Stabilization Issues
Sara Cutler, Ph.D.
KEMIN IS ASSURANCE
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Shelf Life
Challenges
- Ingredients
- Kibbles
- Fresh/Frozen
- Raw/Freeze Dried
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Types of Fats
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Types of Fats
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Fatty Acid Composition
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unsaturation
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Measuring Fat and Oil Stability
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• Oxygen Stability Instrument
• Pooled CLS Data from 2014-present
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Oxidative Stability Methods – Oxidative
Stability Index (OSI)
0
0
0
0
Disposable Glass Tube Lexan Conductivity Cell
Compressed
Air
30 psi or greater
50 mL DD water
Vent to
Atmosphere
Conductivity Sensor
5 g oil sample
Time (Minutes)
0
100
200
300
400
500
600
7 0
8 0
9 0
10 0
0 200 400 6 00 800 1000
Kemin PRE 14-00017
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Animal Fats OSI
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0
10
20
30
40
50
60
AnimalFat
Beef Fat ChoiceWhiteGrease
Lamb Fat Lard Pork Fat PoultryFat
Tallow TurkeyFat
Average of OSI - 100C
CLS LIMS data survey Aug 5, 2019
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Fish Oil OSI
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0
5
10
15
20
25
30
Cod Liver Oil Fish Oil Herring Oil MenhadenFish Oil
Pollock Oil Salmon Oil
Average of OSI - 80C
CLS LIMS data survey Aug 5, 2019
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Vegetable Oils OSI
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0
10
20
30
40
50
60
70Average of OSI - 110C
Average of OSI - 100C
Average of OSI - 80C
CLS LIMS data survey Aug 5, 2019
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Vegetable Oil- OSI and Tocopherols
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Oil TypeInitial PV
(meq/kg oil)
OSI hours
(untreated)
Alpha
Tocopherol
(ppm)
Gamma
Tocopherol
(ppm)
Delta
Tocopherol
(ppm)
Total
Tocopherol
(ppm)
Sunflower high linoleic 1.9 10.1 363 24 3 390
Sunflower mid oleic 0.8 21.6 419 21 2 442
Sunflower high oleic 5.7 40.6 391 25 2 418
Canola 1.1 18.2 152 286 9 447
Soybean 0.7 13.6 59 604 230 893
Kemin Internal Document SD-16-00014
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Summary Oils and Fats
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• All materials have a “normal” so applying one OSI or PV
number to all materials is not advisable
• Most can be preserved to a useable level but may require
different treatment approach
• Changing from one type to another will impact oxidative
stability
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Rendered
Meals
Fatty Acid Profile
Storage Duration
Storage Condition
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Trends in Meat Production & Why It
Matters to Pet Food
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• Animal welfare- cage free, free range
• No antibiotics or growth promoters
• Diet of the production animal- grass fed, vegetarian
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Chicken Diet Saturation & Organ
Deposition
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Kanakari K, Carragher J, Hughes R, Muhlhausler B, Gibson R. 2018. European Journal of Science and Technology.
The effect of different dietary fats on the fatty acid composition of several tissues in broiler chickens.
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Iodine Values of Common Oils & FatsCoconut 10.12 IVMBM 45.77 IVLamb Meal 49.32 IVPork Meal 56.68 IVWhite Grease 66.40 IVFeather Meal 69.21 IVPoultry Meal 72.6 IVBrown Grease 74.91Poultry Fat 81.21 IVOlive Oil 83.26 IVCotton Seed Oil 109.76 IVCanola Oil 117.8 IVCorn Oil 127.95 IVSunflower 137.00 IV
The iodine value in chemistry is the
mass of iodine in grams that is
consumed by 100 grams of a
chemical substance.
Iodine numbers are often used to
determine the amount of unsaturation
in fatty acids. This unsaturation is in
the form of double bonds, which react
with iodine compounds.
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FAME Results
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SampleIodine Value
C-18:2 Linoleic %
C-18:3Linolenic %
OSI (hours)
1. Chicken Meal 72 18.4 1.3 NA2. Chicken Meal 78 21 0.6 NA3. Chicken Fat
79 17.4 1.2 40.7
4. Turkey Fat 108 39.7 5 2.5
5. Canola Oil 66 21.7 10.8 10 AVG
6. Flaxseed Oil 203 16.5 57.7 4
CLS reports 18N012812, 18N12086, 18N012630, 19N005462, 19N002863
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FAME Testing
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• Reveals differences in materials called the same
thing
• Improve treatment recommendations
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Meal Storage Condition & Duration
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• Preservative application must be tailored to meal storage
duration to ensure enough treatment added
• Storage location (hot OR cold) is helpful to determine
treatment- consider season
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Chicken Meal – PV
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Naturox TR3 Liquid introduced as an option for treatment of
Chicken Meal, along with TX applied at customer plant
Meal stored at warehouse location, summer season
A higher ratio of rosemary extract vs tocopherols provides
improved oxidation control
0
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4
6
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10
12
14
wk 0 wk 1 wk 2 wk 3 wk 4 wk 5 wk 6
Pe
roxi
de
Val
ue
s (m
eq
/kg
fat)
Sample Interval @ 5 Degrees C
Naturox TX Naturox TR3
0
2
4
6
8
10
12
14
0 wk 1 wk 2 wk 3wk 4 wk 5 wk
Pe
roxi
de
Val
ue
s (m
eq
/kg
fat)
Sample Interval @ Ambient
Naturox TX Naturox TR3
CLS Shelf Life #12704 and 12754
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Antioxidant Loss 5 Degree Storage
0
200
400
600
800
1000
1200
1400
wk 0 wk 1 wk 2 wk 3 wk 4 wk 5 wk 6
An
tio
xid
ant
Re
sid
ual
(p
pm
)
Weeks at 5 Degrees C
Antioxidant Residual (ppm)
Naturox TX
Naturox TR3
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
wk 0 wk 1 wk 2 wk 3 wk 4 wk 5 wk 6
Car
no
sic
Aci
d (
pp
m)
Weeks at 5 Degrees C
Carnosic Acid Residual (ppm)
Naturox TR3
Same meal samples as previous slide but stored at 5 degrees C at
Kemin CLS
Presence of Carnosic Acid (rosemary) mitigates Tocopherol loss
CLS Shelf Life #12704 and 12754
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Rendered Meal Considerations
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• Point A to point B or is it stored for awhile?
• Where it is stored
• Raw material
• Proximates of the Meal
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Kibbles
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Kibble Challenges
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• Ingredient interactions
• Moisture
• Longer shelf life expectations
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Kibble Moisture &
Shelf Life
• Moisture at Manufacture
• Relative Humidity (RH) in storage
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0.1 0.20 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0
Water Activity
Rel
ativ
e R
eact
ion
Rat
e
Mo
istu
re
Lipid
Oxidation
Moisture Sorption
Isotherm
Water Activity Affects Biological Activities
Lubuza, T. P. 1971. Kinetics of Lipid Oxidation in Foods, CRC Crit. Rev. Food Technol. 2: 355-405.
Increasing Level of Microbial Risk
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Dog Diet Low Moisture= 4.98%
Regular Moisture= 8.3%
0
0.5
1
1.5
2
2.5
3
0 3 6 9 12
PV
(m
eq/k
g sa
mp
le)
Weeks at 37°C
Dog Kibble Peroxide Values (meq/kg sample)
Low Moisture Dog
Regular Moisture Dog
400
450
500
550
600
650
700
750
800
0 3 6 9 12
Nat
uro
x (p
pm
)
Weeks at 37°C
Dog Kibble Naturox (ppm)
Low Moisture Dog
Regular Moisture Dog
Kemin CLS Storage Study 13394
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Cat Diet
0
0.2
0.4
0.6
0.8
1
1.2
0 3 6 9 12
PV
(m
eq
/kg
sam
ple
)
Weeks at 37°C
Cat Kibble Peroxide Values (meq/kg sample)
Low Moisture Cat
Regular MoistureCat
0
10
20
30
40
50
60
70
80
90
100
0 3 6 9 12
Nat
uro
x (p
pm
)
Weeks at 37°C
Cat Kibble Naturox (ppm)
Low MoistureCat
RegularMoisture Cat
Low Moisture= 3.8%
Regular Moisture= 6.8%
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Kemin CLS Storage Study 13394
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Humidity in Storage
0
1
2
3
4
5
6
0 1 2 3 4 5 6
PV
(m
eq
/kg
sam
ple
)
Months @ Ambient
Peroxide Values (meq/kg sample)
Ambient RH 23% RH 43% RH 76% RH
Kemin CLS Storage Study 12956
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Humidity in Storage
0
10
20
30
40
50
60
70
80
90
100
0 1 2 3 4 5 6
Oxi
dat
ive
s (p
pm
)
Months @ Ambient
Hexanal + 2,4-Decadienal (ppm)
Ambient RH 23% RH 43% RH 76% RH
Kemin CLS Storage Study 12956
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Humidity in Storage
0
20
40
60
80
100
120
140
160
180
200
0 1 2 3 4 5 6
Nat
uro
x (p
pm
)
Months @ Ambient
Naturox Loss
Ambient RH 23% RH 43% RH 76% RH
Kemin CLS Storage Study 12956
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Impact of Kibble
Moisture
• Drier Kibble (less than 6%)
oxidizes faster
• Too wet causes mold however
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Fresh & Frozen
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Frozen Style Diet Challenges
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• Oxidation occurs in the freezer!
• Microbe Control
• Color Change
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Lipid Oxidation Meat Blocks
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Day 2
Day 2
2 week
2 wk
4 wk
0
1
2
3
4
5
6
7
8
untreated 2% Paramega 50K
Pe
roxi
de
Val
ue
s (m
eq
/kg
sam
ple
)
Salmon
Kemin Source Document 15-00007
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Microbe Control
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Frozen- no issue
Fresh- micro can be an issue if no kill step
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Food Safety Bacteria Control
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0.0
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1.0
1.2
1.4
1.6
0 5 10 15 20 25
OD
600 n
m
Time (hours at 37 °C)
Untreated
0.25% PrevION VC Dry
0.50% PrevION VC Dry
1.0% PrevION VC Dry
Salmonella
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Food Safety Bacteria Control
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0.0
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0.6
0.8
1.0
1.2
1.4
1.6
0 5 10 15 20 25
OD
60
0 n
m
Time (hours at 37 °C)
Untreated
0.25% PrevION VC Dry
0.50% PrevION VC Dry
1.0% PrevION VC Dry
Listeria
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Freeze Dried
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Freeze Dried Considerations
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• Raw material quality
• Raw material type
• Application point
• Sterilization process
• Concentration of antioxidant
• Final product shelf life
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Freeze Dried Shelf Life
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0
1
2
3
4
5
6
7
00 03 06 09 12 15 18 21 24
mE
q/k
g S
am
ple
Weeks @ 37°C
CLS Shelf Life #13478
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Stabilization
Opportunities
• One size does not fit all for
ingredients and diets
• Shelf life starts in the supply
chain but ends at human nose
and eyes
• We await your new
challenges
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THANK YOU
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