Effect of irradiation on fat oxidation of dried pet food

To study the effect of irradiation on fat oxidation in storing of dehydrated pet food, fresh beef was used to make dried pet food by adding antioxidants, and acid values were tested at different storing time to show the degree of fat oxidation, the sample without antioxidant was tested as the control. Antioxidants used were tertiary butyl hydroquinone (TBHQ), propyl gallate (PG), tea polyphenols (TP), tocopheryl and sodium ascorbate. The results showed that, for samples had been stored for 100 days, the inhibition ratio of multi-antioxidant smc on acid value was 51.0%, and this ratio was the best one, the ratio of irradiation and multi-antioxidant smc on acid value the second of 48.7%; acid values of irradiated samples increase slower than that of corresponding unirradiated samples in storing. Above all, irradiation treatment can make acid values increase slower, the treatment by irradiation and multi-antioxidant smc was better for dried pet food to control the acid value in long-term storing. (authors)