Effect of Spray Dried Plasma Compared with Egg White Or Whole Egg as Functional Binders in Canned Pet Food

Abstract Many different binders are used in canned pet food providing functionality such as gelling, texture, and protein content. Spray dried plasma (SDP) is a consistent high protein ingredient commonly utilized in wet pet food to provide texture and for water binding and fat emulsification characteristics. The objective of the study was to evaluate functionality of three different binders: egg white, whole egg, and SDP in chunks recipes at four inclusions levels (0, 2, 4, and 6%.) Canned petfood batches were replicated 3 times with each condition using the same recipe containing different raw materials, mainly derived from chicken and pigs, with control (no binder) and level of all binders in each replication. Thus, 3 batches per binder and level were produced for a total of 9 batches. The binder was included to partially replace poultry carcass in the chunks. Cans of chunks and gravy were produced with the ratio of 50:50 chunks to gravy and cooked at 121°C for 1 hour. Cans were stored at room temperature for 14 days before product measurements. Within each batch, 6 to 9 cans were evaluated for protein, texture, hardness, springiness, cohesiveness, chewiness, and gravy absorption. Protein was similar at 2% inclusion between binders. At 4% binder inclusion, protein was greatest (P < 0.05) with SDP and egg white compared with whole egg and control; while 6% inclusion resulted in greatest (P < 0.05) protein with egg white followed by SDP, whole egg, and control. Texture was increased (P < 0.05) with SDP and egg white compared with whole egg and control at 2% and 6%, while at 4% inclusion SDP was the highest (P < 0.05) compared with all other binders. Hardness was greatest (P < 0.05) with SDP at 2 and 4% compared with all binders; while at 6% inclusion egg white was greatest followed by SDP, whole egg, and control. Cohesiveness, springiness, and chewiness were greatest with SDP at all levels compared with other binders. Gravy absorption into the chunks with 2% binder inclusion was increased (P < 0.05) with SDP and egg white, similar between all binders at 4% but greater than control, and greatest with egg white at 6% followed by SDP, whole egg, and control. Overall, greater amounts of binder increased protein, hardness, texture, and gravy absorption. Spray dried plasma may be used as an alternative for egg white and whole egg in canned pet food.