阅读说明：本技术 1，2二硫戊环-3-戊酸的应用、幼犬鲜粮和延长幼犬鲜粮贮藏期的方法 (Application of 1, 2 dithiolane-3-pentanoic acid, puppy fresh food and method for prolonging storage period of puppy fresh food ) 是由 张建斌 张树太 杨华 秦顺义 张亚男 林霖雨 王飞扬 马政 孙廖伟 于 2019-09-09 设计创作，主要内容包括：本发明涉及一种延长幼犬鲜粮贮藏期的方法,所述方法在幼犬鲜粮制作过程中添加α-LA。本方法在幼犬鲜粮制作过程中添加α-LA,鲜粮中添加α-LA降低加工和贮藏过程中蛋白质和脂肪等营养物质的氧化,提高贮藏期间鲜粮品质,能有效抑制贮藏期间微生物的生长繁殖,延长幼犬鲜粮的保质期。(The invention relates to a method for prolonging the storage period of a fresh food for puppies, which adds alpha-LA in the preparation process of the fresh food for puppies. The alpha-LA is added in the preparation process of the fresh food for the puppies, the oxidation of protein, fat and other nutrient substances in the processing and storage processes is reduced by adding the alpha-LA in the fresh food, the quality of the fresh food during storage is improved, the growth and the propagation of microorganisms during storage can be effectively inhibited, and the quality guarantee period of the fresh food for the puppies is prolonged.)

1.1, 2-dithiolane-3-pentanoic acid is applied to fresh food for puppies.

2. The fresh food for puppies is characterized in that: the fresh grains comprise 1, 2 dithiolane-3-valeric acid.

3. The puppy fresh food of claim 1: the method is characterized in that: the addition amount of the 1, 2-dithiolane-3-pentanoic acid is 200-600 mg/kg.

4. The puppy fresh food of claim 1: the method is characterized in that: the addition amount of the 1, 2-dithiolane-3-pentanoic acid is 400 mg/kg.

5. the puppy fresh food of claim 1: the method is characterized in that: the 1, 2-dithiolane-3-valeric acid is added into the fresh food for the puppies, so that the growth and the propagation of microorganisms in the storage period can be effectively inhibited, and the quality guarantee period of the fresh food for the puppies is prolonged.

6. The puppy fresh food of claim 1: the method is characterized in that: the 1, 2-dithiolane-3-valeric acid is added into the puppy fresh food, so that the TBARS and TVB-N content in the puppy fresh food during storage can be remarkably reduced, and the oxidation of protein and fat of the puppy fresh food during storage can be inhibited.

7. The puppy fresh food of claim 1: the method is characterized in that: the hardness, chewiness and cohesiveness of the fresh food for the puppies can be remarkably improved by adding 600mg/kg of 1, 2-dithiolane-3-valeric acid into the fresh food for the puppies; the quality of the fresh food for the puppies during storage is obviously improved.

8. The puppy fresh food of claim 1: the method is characterized in that: the addition of 600mg/kg and 400mg/kg of 1, 2-dithiolane-3-valeric acid in the fresh food for the puppies can obviously reduce the water loss rate of the fresh food for the puppies and improve the water retention of the fresh food for the puppies.

9. A method for prolonging the storage period of fresh food for puppies is characterized by comprising the following steps: according to the method, 1, 2-dithiolane-3-valeric acid is added in the process of making the fresh food for puppies.

Technical Field

The invention belongs to the technical field of pet foods, and particularly relates to application of 1, 2 dithiolane-3-pentanoic acid, a puppy fresh food and a method for prolonging the storage period of the puppy fresh food.

Background

Fresh pet food, namely wet pet food, is mainly prepared by taking meat as a main raw material, adding vegetables, grains and the like according to a certain proportion, uniformly mixing, steaming and boiling, wherein the water content is 65-80%, and the fresh pet food is prepared by adopting a can or vacuum packaging. The food has complete nutrient components, is easy to be digested and absorbed by pets, and is the best choice for puppy food. The fresh food is more suitable for feeding weanling puppies than hard dry food due to the characteristics of higher water content and soft texture. More moisture is contained in the fresh food of puppies, and the fresh food is influenced by internal conditions such as microorganisms in the storage process, changes original physical and chemical properties easily, and nutritive value reduces gradually, and once rotten, its commodity value also consumes totally. Fresh grains have high requirements on storage conditions and short shelf life, and are generally stored at 4 ℃ in a refrigeration mode.

The chemical name of alpha-LA is 1, 2 dithiolane-3-pentanoic acid, the molecular formula is C8H14O2S2, the relative molecular weight is 206.33, the PKa value is 4.7, the natural disulfide compound micromolecule containing two thiol groups mainly exists in mitochondria, and plays an important role in coupling acyl transfer and electron transfer in the energy metabolism process of the mitochondria. Has various biological activities of resisting oxidation, chelating metal ions, inhibiting inflammation and the like.

Through searching, no patent publication related to the present patent application has been found.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides application of 1, 2 dithiolane-3-pentanoic acid, a puppy fresh food and a method for prolonging the storage period of the puppy fresh food.

The technical scheme adopted by the invention for solving the technical problems is as follows:

Application of 1, 2-dithiolane-3-pentanoic acid in fresh food for puppies.

A puppy fresh food comprises 1, 2 dithiolane-3-valeric acid.

the amount of the 1, 2-dithiolane-3-pentanoic acid added is 200 to 600 mg/kg.

The amount of the 1, 2-dithiolane-3-pentanoic acid added was 400 mg/kg.

Moreover, the 1, 2-dithiolane-3-valeric acid is added into the fresh food for the puppies, so that the growth and the propagation of microorganisms in the storage period can be effectively inhibited, and the quality guarantee period of the fresh food for the puppies is prolonged.

In addition, the 1, 2-dithiolane-3-valeric acid is added into the puppy fresh food, so that the content of TBARS and TVB-N in the puppy fresh food during storage can be remarkably reduced, and the oxidation of protein and fat of the puppy fresh food during storage can be inhibited.

moreover, the hardness, chewiness and cohesiveness of the fresh food for the puppies can be remarkably improved by adding 600mg/kg of 1, 2-dithiolane-3-valeric acid into the fresh food for the puppies; the quality of the fresh food for the puppies during storage is obviously improved.

In addition, the addition of 600mg/kg and 400mg/kg of 1, 2 dithiolane-3-valeric acid in the fresh food for the puppies can obviously reduce the water loss rate of the fresh food for the puppies and improve the water retention of the fresh food for the puppies.

A method for prolonging the storage period of a puppy fresh food comprises the step of adding 1, 2 dithiolane-3-pentanoic acid in the preparation process of the puppy fresh food.

The invention has the advantages and positive effects that:

1. According to the method, the alpha-LA is added in the preparation process of the fresh food for the puppies, the oxidation of protein, fat and other nutrient substances in the processing and storage processes is reduced by adding the alpha-LA in the fresh food, the quality of the fresh food during storage is improved, the growth and the propagation of microorganisms during storage can be effectively inhibited, and the quality guarantee period of the fresh food for the puppies is prolonged.

2. The method adds the alpha-LA in the preparation process of the fresh food for the puppies, and the alpha-LA has stronger oxidation resistance, so that the oxidation of protein and fat can be effectively inhibited. The addition of the alpha-LA in the fresh food for the puppies can obviously reduce the content of TBARS and TVB-N in the fresh food for the puppies during storage, the addition of the alpha-LA of 600mg/kg can obviously improve the hardness, chewiness and cohesiveness of the fresh food, has no obvious influence on the elasticity of the fresh food during storage, and obviously improves the quality of the fresh food during storage. The alpha-LA added into the fresh food can effectively inhibit the growth and the reproduction of microorganisms during storage, and prolong the shelf life of the fresh food for puppies. The addition of 600mg/kg and 400mg/kg of alpha-LA can obviously reduce the water loss rate of the fresh grain and improve the water retention property (P is less than 0.05) of the fresh grain. Practice proves that: 600mg/kg of alpha-LA is added in the preparation process of the fresh food for the puppies, and the prepared fresh food for the puppies solves the problem of quality deterioration in the storage period.

3. According to the method, 600mg/kg of alpha-LA is added in the preparation process of the fresh food for the puppies, so that the problem of quality deterioration of the prepared fresh food for the puppies during storage is solved;

According to the method, the alpha-LA is added in the preparation process of the fresh food for the puppies, so that the content of TBARS and TVB-N in the fresh food for the puppies during storage can be obviously reduced, and the oxidation of protein and fat of the fresh food for the puppies during storage is inhibited;

According to the method, the hardness, chewiness and cohesiveness of the fresh food for the puppies can be remarkably improved by adding 600mg/kg of alpha-LA in the preparation process of the fresh food for the puppies; the quality of the fresh food for the puppies during storage is obviously improved;

According to the method, 600mg/kg and 400mg/kg of alpha-LA are added in the preparation process of the fresh food for the puppies, so that the water loss rate of the fresh food for the puppies can be obviously reduced, and the water retention property of the fresh food for the puppies is improved.

Drawings

FIG. 1 is a graph showing the change in the total number of colonies of fresh food for puppies during storage in accordance with the present invention;

FIG. 2 is a graph showing the change in pH of fresh food for puppies during storage according to the present invention;

FIG. 3 is a graph showing the variation of TBARS values in fresh puppy food during storage in accordance with the present invention;

FIG. 4 is a graph showing the change in TVB-N values of fresh puppy food during storage in accordance with the present invention;

FIG. 5 is a graph of change in fresh food TPA of puppies during storage according to the present invention; wherein, A (hardness), B (elasticity), C (cohesiveness), D (chewiness);

Fig. 6 is a graph showing the change in the water loss of fresh food for puppies during storage according to the present invention.

Detailed Description

The following detailed description of the embodiments of the present invention is provided for the purpose of illustration and not limitation, and should not be construed as limiting the scope of the invention.

The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are conventional in the art unless otherwise specified.

Application of 1, 2-dithiolane-3-pentanoic acid in fresh food for puppies.

A puppy fresh food comprises 1, 2 dithiolane-3-valeric acid.

Preferably, the addition amount of the 1, 2 dithiolane-3-pentanoic acid is 200-600 mg/kg.

Preferably, the addition amount of the 1, 2-dithiolane-3-pentanoic acid is 400 mg/kg.

Preferably, the 1, 2-dithiolane-3-valeric acid is added into the fresh food for the puppies, so that the growth and the propagation of microorganisms in the storage period can be effectively inhibited, and the quality guarantee period of the fresh food for the puppies is prolonged.

Preferably, the 1, 2-dithiolane-3-pentanoic acid is added into the puppy fresh food, so that the content of TBARS and TVB-N in the puppy fresh food during storage can be remarkably reduced, and the oxidation of protein and fat of the puppy fresh food during storage can be inhibited.

Preferably, the hardness, chewiness and cohesiveness of the fresh food for the puppies can be remarkably improved by adding 600mg/kg of 1, 2-dithiolane-3-valeric acid into the fresh food for the puppies; the quality of the fresh food for the puppies during storage is obviously improved.

preferably, the addition of 600mg/kg and 400mg/kg of 1, 2-dithiolane-3-pentanoic acid in the fresh food for the puppies can obviously reduce the water loss rate of the fresh food for the puppies and improve the water retention of the fresh food for the puppies.

a method for prolonging the storage period of a puppy fresh food comprises the step of adding 1, 2 dithiolane-3-pentanoic acid in the preparation process of the puppy fresh food.

Correlation detection of the invention:

1. Test method

In the test, the puppy full-price fresh food grains respectively added with 0, 200, 400 and 600mg/kg alpha-LA are divided into a control group, a low dose group, a medium dose group and a high dose group, 4 groups of puppy full-price fresh food grains are used as test objects and are placed at 4 ℃ for storage test, 0d, 14d, 28d, 42d, 56d and 70d are selected as sampling time points, and 3 samples are arbitrarily selected from each repetition of each group to measure the quality indexes such as the colony count, TBARS, TVB-N, the texture characteristics, pH, the color difference, the centrifugal loss and the like.

2. Measurement index

2.1 Total number of colonies

Method for determining total number of colonies: colony count determination (GB 4789.2-2016)

2.2 pH determination

Determination of pH: determination of food pH value (GB 5009.237-2016)

2.3 determination of Thiobabarbituric acid reactant values

Determination of thiobarbituric acid reactant (TBARS) value with reference to Wen (2015), with appropriate modification, accurately weighing 5.00g of sample in a 100mL centrifuge tube, adding 15mL of stock solution, homogenizing at low temperature in ice bath for 30s, centrifuging at 2 ℃ and 2000g for 10min, filtering with neutral filter paper, taking 2.5mL of the stock solution and 2.5mL of 2-thiobarbituric acid with concentration of 0.02mol/L in a 10mL centrifuge tube, boiling in water bath for 40min, cooling with ice water, adding 3mL of chloroform, mixing by vortex, centrifuging at 2 ℃ and 2000g for 10min, taking supernatant, measuring absorbance value at λ -532 nm, and calculating formula 3-1:

TBARS (mg/kg) ═ a × V × M × 1000)/(1.56 × 105 × L × M (formula 3-1)

a: absorbance value

V: sample plus stock solution volume (mL)

M: relative molecular Mass of malondialdehyde (72.063)

L: optical path (1cm)

m: sample Mass (g)

2.4 determination of volatile basic Nitrogen values

Method for measuring Volatile basic Nitrogen (TVB-N) value: semi-micro nitrogen determination method (GB 5009.228-2016)

2.5 determination of the texture Change

Processing the sample into a cube with the size of 1.5cm multiplied by 1.5cm, fixing the sample to be tested on a Texture analyzer testing platform at room temperature, and measuring the hardness, elasticity, cohesiveness and chewiness of the sample by adopting a Texture Profile Analysis (TPA). The TPA is measured by using a P/35 type probe, and the parameters are set as follows: the initial speed of the probe is 1mm/s, the testing speed is 1mm/s, the finishing speed is 1mm/s, the strain is 34%, the initiating force is 5g, each group of samples is subjected to 8 parallel tests, and the average value of the results is taken.

2.6 determination of Water loss

The water loss rate determination method comprises the following steps: refer to the method of Tianying Steel (2013) with appropriate modifications:

Placing the sample on a balance with a sensing quantity of 0.0001g, weighing about 2g, and recording as W1; the sample was wrapped with dry filter paper and placed in a 10ml centrifuge tube, centrifuged at 2000r/min for ten minutes, immediately removed from the filter paper and then weighed as W2.

The water loss rate calculation formula is as follows:

Water loss rate (X,%) - (m 1-m 2)/m 1X 100

In the formula: x is water loss rate,%; m 1 is the mass of the sample before packaging, g; m 2 is the mass of the sample after centrifugation, g.

2.7 data analysis

3. Results and analysis

3.2.1 Effect of different concentrations of alpha-LA on the Total colony count during storage of fresh grain

As shown in fig. 1, the total number of colonies in the fresh food for each group of puppies increased with the increase of storage time. The arithmetic mean value of the initial value of the colony number of the fresh food of each group of puppies is 1.15 +/-0.12 lgcfu/g, and the colony number shows a logarithmic growth trend after the lag phase. The total number of colonies of the control group puppy fresh food increases slowly at the first 28 days of storage; the total number of the 42d colonies of the low-dose group puppy fresh food in the storage period is slowly increased; the total number of colonies in the middle dose group and the high dose group puppy fresh food increased slowly at the first 56d of storage. The total number of colonies of the fresh food for the control puppies was found to be 2.08. + -. 0.14lgcfu/g at the 28 th colony count during storage, while the total number of colonies of the fresh food for the low-dose puppies was found to be 2.12. + -. 0.05lgcfu/g at the 42 th colony count during storage, and the total number of colonies of the fresh food for the medium-dose puppies and the high-dose puppies was found to be 2.12. + -. 0.05lgcfu/g and 1.89. + -. 0.05lgcfu/g at the 56 th colony count during storage, respectively. The colony count of the puppy fresh food in the 56 th high dose group during the storage period is 5.15 +/-0.01 lgcfu/g, while the colony count of the puppy fresh food in the control group, the low dose group and the medium dose group exceeds 6.00 lgcfu/g.

3.2.2 Effect of different concentrations of alpha-LA on the pH of fresh grain during storage

As shown in fig. 2, the pH of the fresh food for puppies of each group tended to decrease and then increase with the increase of storage time. As shown in table 1, the pH of the puppy fresh food varied between 6.33 and 6.56 during storage. The pH value difference between each group of fresh grains is not obvious at 0 d; at 14d and 28d, the pH value of the fresh food of the puppies in the high-dose group, the medium-dose group and the low-dose group is remarkably reduced compared with that of the control group (P < 0.05); at 42d, the pH value of the fresh food of the high-dose group and the middle-dose puppy is remarkably reduced compared with that of the control group and the low-dose group (P < 0.05); at 70d, however, the pH of the puppy fresh food was significantly reduced in the high, medium and low dose groups compared to the control group (P < 0.05).

TABLE 1 Change in pH of fresh food for puppies during storage

Note: the data in the same row are marked with different lower case letters to indicate that the difference is significant (P <0.05), and the same lower case letters to indicate that the difference is not significant (P > 0.05). The same applies below.

3.2.3 Effect of different concentrations of alpha-LA on TBARS values during storage of fresh grain

As shown in fig. 3 and table 2, the TBARS values of the puppy fresh food in all the test groups increased slowly in the early stage of storage, and increased at different rates in the later stages. At 0d, TBARS values in control and low dose puppy diets were significantly higher than in the high dose group (P < 0.05); after the storage period of 28d, the TBARS in the fresh food of the puppies of the control group is increased rapidly, and the TBARS value is obviously higher than that of the high-dose group, the medium-dose group and the low-dose group (P is less than 0.05); TBARS values in puppy fresh diet were significantly reduced after 56d storage period in the high and medium dose groups compared to the control and low dose groups (P < 0.05).

TABLE 2 Change in TBARS values of fresh diets for puppies during storage

3.2.4 Effect of different concentrations of alpha-LA on TVB-N values during storage of fresh grain

As shown in table 3 and fig. 4, the TVB-N values in the puppy diets of the test groups did not significantly differ in the first 14d of the storage period; but at 28d, 42d, 56d and 70d of the storage period, the TVB-N values of the puppy fresh food of the high dose group and the middle dose group were significant compared with the control group, and the TVB-N values of the puppy fresh food of the high dose group were significantly reduced compared with the middle dose group (P < 0.05); at the storage period 56d, the TVB-N value of the puppy fresh food of each test group is in a descending trend along with the increase of the addition amount of the alpha-LA, and the TVB-N value of the puppy fresh food of each test group is remarkably different (P <0.05), and the TVB-N value of the puppy fresh food of each test group is not remarkably different (P >0.05) between a medium dose group and a high dose group.

TABLE 3 Change in TVB-N value of fresh food for puppies during storage

3.2.5 Effect of different concentrations of alpha-LA on TPA during storage of fresh grain

TABLE 4 Change in fresh food TPA of puppies during storage

the TPA change of the puppy fresh food during storage is shown in fig. 5 and table 4, and the hardness value of the puppy fresh food continuously increases along with the extension of the storage time; at 28d, puppy fresh food hardness values were significantly reduced compared to the control group (P <0.05) and puppy fresh food hardness values were significantly reduced compared to the low dose group (P <0.05) with the addition of α -LA; at 42d, the hardness values of the puppy fresh food in the high dose group and the middle dose group are obviously reduced compared with those in the low dose group and the control group (P < 0.05); there was a tendency for the elasticity to increase during storage, but the difference was not significant (P > 0.05); the cohesiveness of the fresh food of the puppies is reduced in the storage period, and the cohesiveness of the fresh food of the puppies in the high-dose group is remarkably improved compared with that of a control group at 56d of the storage period (P is more than 0.05); after 42d, the chewiness of the puppy fresh food increased, 56d reached a maximum, and the chewiness value of the control puppy fresh food was significantly higher than that of the low, medium and high dose groups to which α -LA was added (P < 0.05).

3.2.6 Effect of different concentrations of alpha-LA on Water loss during storage of fresh grain

As shown in fig. 6 and table 5, the water loss rate of the fresh food for puppies of each group during storage was in a trend of decreasing continuously. The water loss rate of the fresh food of the puppies of the control group is obviously higher than that of the puppies of the high-dose group (P <0.05) in the storage period of 28 d; at the storage period of 42d, the water loss rate of the fresh food of the puppies of the control group and the low-dose group is obviously higher than that of the puppies of the high-dose group (P < 0.05); the water loss rates of the low dose group, the medium dose group and the high dose group gradually decreased with the addition of alpha-LA during the storage period 56d, and the difference of the water loss rates among the fresh food of the puppies of each group was significant (P < 0.05); at the storage period of 70d, the water loss rate of the fresh food of the puppies in the high-dose group and the middle-dose group is remarkably reduced compared with that in the control group and the low-dose group (P < 0.05).

TABLE 5 Change in fresh food Water loss (%) of puppies during storage

In addition, animal experiments prove that the alpha-LA can ensure the safety of the puppy in fresh food according to the addition of 200-600 mg/kg, and can improve the immunity, anti-inflammation and oxidation resistance of the puppy to a certain level.

The effect of different concentrations of alpha-LA added to fresh food on the immunocompetence of puppies is shown in Table 6.

As can be seen from table 6, at 0d, there was no significant difference in the indices such as ALB, TP, IgM, IgG, IgA, C3, C4 in the serum of puppies between the control group, low dose group, medium dose group and high dose group (P > 0.05); at 14d, the serum content of IgG in the puppy serum of the high-dose group is remarkably increased (P < 0.05); the content of IgG in the serum of the puppy in the low-dose group is remarkably reduced compared with that in other test groups (P is less than 0.05), and indexes such as ALB, TP, IgM, IgA, C3, C4 and the like in the serum of the puppy in each group have no remarkable difference (P is more than 0.05); at 28d, the serum ALB, TP, IgG and IgA content of the puppies in the high-dose group is remarkably increased compared with that of the puppies in the low-dose group and the control group (P <0.05), and the serum IgG content of the puppies in the high-dose group is remarkably increased compared with that of the puppies in the medium-dose group (P < 0.05); the TP content in the serum of the puppy of the high-dose group is remarkably increased (P is less than 0.05) compared with that of the puppy of the medium-dose group, the IgA content in the serum of the puppy of the control group, the low-dose group and the medium-dose group has a trend of gradually increasing along with the increase of the addition amount of alpha-LA, the IgA content in the serum of the puppy of the medium-dose group is the highest in the three groups, but the difference among the groups is not remarkable.

TABLE 6 influence of different concentrations of alpha-LA on serum immune indices of puppies

The test proves that:

1. The addition of the alpha-LA in the fresh food for the puppies can effectively inhibit the growth and the propagation of microorganisms during storage and prolong the shelf life of the fresh food for the puppies.

2. the addition of the alpha-LA can obviously reduce the content of TBARS and TVB-N in the fresh food for the puppies during the storage period, and inhibit the oxidation of protein and fat of the fresh food for the puppies during the storage period.

3. The hardness, chewiness and cohesiveness of the fresh food for the puppies can be obviously improved by adding 600mg/kg of alpha-LA; the quality of the fresh food for the puppies during storage is obviously improved.

4. The addition of 600mg/kg and 400mg/kg of alpha-LA can obviously reduce the water loss rate of the fresh food for puppies and improve the water retention of the fresh food for puppies.

The synthesis of the above: the addition of 600mg/kg of alpha-LA in the fresh food for the puppies can obviously improve the quality of the fresh food for the puppies during storage and prolong the shelf life of the fresh food for the puppies.

Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments and the accompanying drawings.