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Selected Quality Attributes of Freshwater Mussel Powder as a Promising Ingredient for Pet Food

cris.virtual.author-orcid0000-0003-4755-744X
cris.virtual.author-orcid0000-0002-9035-9951
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0003-1239-8231
cris.virtual.author-orcid0000-0002-3849-4435
cris.virtual.author-orcid0000-0002-4644-0111
cris.virtual.author-orcid0000-0002-5646-8759
cris.virtualsource.author-orcid2647b7bf-57bf-4d5e-abe9-cebc062d8704
cris.virtualsource.author-orcidb21997bc-e357-41f1-8d3e-655f7ff6e599
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidf111e03d-c2c7-4622-9704-cd97402b12b5
cris.virtualsource.author-orcid7583f283-39ec-4125-9e34-6f6a60d31a2d
cris.virtualsource.author-orcidd3aa317f-f6c6-43ef-a508-ee305375c7c4
cris.virtualsource.author-orcid837eac30-6f77-4b6f-bb01-386975edb99a
dc.abstract.enThe aim of this study was to describe the quality attributes of a freeze-dried preparation obtained from freshwater mussel Sinanodonta woodiana (SW) soft tissue in respect to its potential as a novel pet food ingredient. After ecotoxicological testing of the raw material with MARA (Microbial Assay for Risk Assessment), the basic physico-chemical properties of the powder, such as approximate composition, bulk density, color parameters, water activity, electrophoretic analysis (SDS-PAGE), solubility, gelling and emulsifying capacity, were analyzed. The powder with a water activity of 0.43 offers a toxically safe preparation that contains over 34% protein/100 g of dry matter (DM). The SDS-PAGE profile showed twelve protein bands with a molecular weight (MW) ranging from >250 to 10 kDa. Taurine content has been estimated at an essential amount above 150 mg/100 g of DM. The powder possessed desirable emulsifying properties with 230 mL per 1 g and demonstrated the ability to form a firmer gel with a strength of 152.9 g at a temperature above 80 °C with at least 10% protein content. The L*, a*, and b* values characterizing powder color were found to be 69.49, 16.33, and 3.86, respectively. The SW mussel powder seems to be a promising ingredient that can be added with other binding or gelling agents in order to improve both the taste and acceptance of the final pet food products.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.affiliation.instituteKatedra Zoologii
dc.affiliation.instituteKatedra Technologii Mięsa
dc.contributor.authorKonieczny, Piotr
dc.contributor.authorAndrzejewski, Wojciech
dc.contributor.authorYang, Tianyu
dc.contributor.authorUrbańska, Maria
dc.contributor.authorStangierski, Jerzy
dc.contributor.authorTomczyk, Łukasz
dc.contributor.authorMikołajczak, Beata
dc.date.access2025-12-29
dc.date.accessioned2025-12-29T08:30:23Z
dc.date.available2025-12-29T08:30:23Z
dc.date.copyright2021-12-31
dc.date.issued2022
dc.description.abstract<jats:p>The aim of this study was to describe the quality attributes of a freeze-dried preparation obtained from freshwater mussel Sinanodonta woodiana (SW) soft tissue in respect to its potential as a novel pet food ingredient. After ecotoxicological testing of the raw material with MARA (Microbial Assay for Risk Assessment), the basic physico-chemical properties of the powder, such as approximate composition, bulk density, color parameters, water activity, electrophoretic analysis (SDS-PAGE), solubility, gelling and emulsifying capacity, were analyzed. The powder with a water activity of 0.43 offers a toxically safe preparation that contains over 34% protein/100 g of dry matter (DM). The SDS-PAGE profile showed twelve protein bands with a molecular weight (MW) ranging from &gt;250 to 10 kDa. Taurine content has been estimated at an essential amount above 150 mg/100 g of DM. The powder possessed desirable emulsifying properties with 230 mL per 1 g and demonstrated the ability to form a firmer gel with a strength of 152.9 g at a temperature above 80 °C with at least 10% protein content. The L*, a*, and b* values characterizing powder color were found to be 69.49, 16.33, and 3.86, respectively. The SW mussel powder seems to be a promising ingredient that can be added with other binding or gelling agents in order to improve both the taste and acceptance of the final pet food products.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,0
dc.description.number1
dc.description.points100
dc.description.versionfinal_published
dc.description.volume12
dc.identifier.doi10.3390/ani12010090
dc.identifier.issn2076-2615
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6528
dc.identifier.weblinkhttps://www.mdpi.com/2076-2615/12/1/90
dc.languageen
dc.relation.ispartofAnimals
dc.relation.pagesart. 90
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enfreeze drying
dc.subject.enmussel
dc.subject.ennovel materials
dc.subject.enSinanodonta woodiana
dc.subject.ensoft tissues
dc.subject.enpets
dc.titleSelected Quality Attributes of Freshwater Mussel Powder as a Promising Ingredient for Pet Food
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume12