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Research and development of a bone broth with collagen peptides for pets using conservation processes to obtain a shelf stable product

Abstract

The broths made from meat with animal bones, also called bone broths, are nutritionally rich and are present in virtually every gastronomy worldwide. Traditionally these broths are cooked with vegetables so the nutrients and minerals from the bones are extracted and used in human and animal food as nutritional supplementation or simply to give flavor and palatability to other preparations. This research project aims the development and verification technical feasibility of producing shelf stable bone brout. The benefits of bone broth, specifically for dogs and cats, are diverse. Among them, the following stand out: the increase in fluid intake for animals with kidney problems and that are resistant to drinking pure water, softening of dry food for elderly animals that have difficulty in ingesting them, increased palatability of ordinary food for picky eaters and supply of various nutrients such as proteins, minerals (calcium, magnesium and phosphorus), collagen and glycosaminoglycans (glucosamine and chondroitin).The main motivations for this R&D project are: being in full alignment with the company's line of natural and healthy products (http://www.petsalut.com.br/) and the opportunity to launch a product that is not marketed in Brazil, but it is a consolidated product in the PET market of several countries, proven through the previous search for benchmark. The formulation steps and the process that optimizes the extraction of nutrients from the base ingredients will be carried out in Pet Salut's research and development (R&D) laboratory and later two conservation processes will be tested: the first with autoclave heat treatment in partnership with the Instituto de Tecnologia de Alimentos (ITAL) and the second with product irradiation in partnership with the Instituto de Pesquisas Energéticas e Nucleares (IPEN). The parameters of each treatment will be defined with specific tests and through a study to determine shelf life and proximate composition, so as to define the best treatment for obtaining the shelf stable bone broth. (AU)

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