Evaluation Of The Quality Of Pet Foods Using Fast Techniques And Official Methods [avaliação Da Qualidade De Rações Utilizando Métodos Rápidos E Métodos Oficiais]

This paper was designed to evaluate the rancidity of 18 pet food samples using the Diamed FATS kits and official AOCS methods for the quantification of free fatty acids, peroxide value and concentrations of malonaldehyde and alkenal in the lipid extracted. Although expiration dates have passed, the samples presented good quality evidencing little oxidative rancidity. The results of this study suggest that the Brazilian pet food market is replete with products of excellent quality due to the competitiveness of this market sector.28SUPPL.223230(2004) Herbário, , http://www.herbario.com.br/bot/agri/alipet.htm, ALIMENTOS PARA BICHOS DE ESTIMAÇÃO, sept. 16th, 2002. See, November 1stAOCS. Official methods and recommended practices of the American Oil Chemists' Society. Champaign: American Oil Chemists' Society, 2004Belitz, H.D., Grosch, W., (1999) Food Chemistry, , 2nd edition. Berlin: Springer, Chap. 3Charnet, R., Freire, C.A.L., Charnet, R.M.R., Bonvino, H., (1999) Análise de modelos de regressão linear, , Campinas, Editora da UnicampCouncil, K.A., Analysis of variance (1985) SAS Introductory guide, pp. 55-60. , In: HELWIG, J.T. (Ed.), 3rd edition, Cary, SAS Institute IncCutait, M.S., (2004) Global 21, , http://www.global21.com.br/entrevistas/entrevista.asp?, sept. 24th,, (Interview). See, cod=242 November 1stDobarganes, M.C., Velasco, J., Analysis of lipid hydroperoxides (2002) Journal of Lipid Science and Technology, 104 (7), pp. 420-428Fessenden, R.J., Fessenden, J.S., (1983) Techniques and Experiments for Organic Chemistry, , Boston, Willard GrantFoo, S.Y., Cuppett, F., Schlegel, V., Evaluation of SafTestTM methods for monitoring frying oil quality (2006) Journal of the American Oil Chemists' Society, 83 (1), pp. 15-20Gómez-piñol, J.M., Boronat, M.C., de la T. Influencia de la tecnología en nutritivo de los alimentos: Lípidos (1989) Alimentaria, 204, pp. 15-21Gordon, V.C., Fat content and fat quality in nuts and nut butters (2002) IFT Annual Meeting, , http://ift.confex.com/ift/2002/techprogram/paper_11120.htm, In, Anaheim. Anais eletrônicos... Anaheim, 2002. See:, July 22th, 2003Gordon, V.C., (2004) Electronic Publication, , cibelec@fea.unicamp.br, [personal communication]. Message received by, >in January 20 thGordon, V.C., Emerging new techniques for food quality assessment (2000) Institute of Food Technologists (ift) Annual Meeting, , In, 2000a, Dallas. Resumos... Dallas: Institute of Food TechnologistsGordon, V.C., Evaluation of antioxidant efficacy in treated and untreated oils and snacks using rapid membrane separation technology (2003) IFT Annual Meeting, , http://ift.confex.com/ift/2000/techprogram, In, 2000b, Dallas. Anais eletrônicos... Dallas, 2000. See, 22thGordon, V.C., Micro-analytical membrane technology to evaluate infant formula quality and monitor shelf life of infant formulas (2003) Anais eletrônicos, , http://ift.confex.com/ift/2001/techprogram/meeting_2001.htm, IN: IFT ANNUAL MEETING, 2001, New Orleans, ... , New Orleans, 2001. See:, July 22thGordon, V.C., Quality and stability testing of infant formulas (2003) Anais eletrônicos, , http://ift.confex.com/ift/2002/techprogram/paper_11113.htm, IN: IFT ANNUAL MEETING, 2002b, Anaheim, ... , Anaheim, 2002. See:, July 22thGordon, V.C., Aliff, S., Lee, H., Monitoring frying oils and fried food products using a membrane separation system (2000) Resumos... San Diego: American Oil Chemists' Society, , In: AMERICAN OIL CHEMISTS' SOCIETY (AOCS) ANNUAL MEETING - FRYING OIL QUALITY II SESSION, 2000Gray, J.I., Measurement of lipid oxidation: A Review (1978) Journal of the American Oil Chemists' Society, 55 (6), pp. 539-546. , junGutkoski, L.C., (1997) Características tecnológicas de frações de moagem de aveia e efeito de umidade e temperatura de extrusão na sua estabilidade, p. 241. , Campinas, Thesis (Food Technology Doctorate) - Food Engineering College, Campinas State University (UNICAMP)(1986) Analysis of Oils and Fats, , HAMILTON, R. J.ROSELL, J. B (Ed.)., London, Elsevier(1996) Bailey's Industrial Oil & Fat Products, 3. , HUI, Y. H. (Ed.)., New York: John WileyLea, C.H., The oxidative deterioration of food lipids (1962) Symposium on Foods: Lipids and their Oxidation, pp. 3-29. , In: SCHULTZ, H. W., Westport, AVIMesquita, A.C., (2004) Bichos de estimação, , http://www.noolhar.com/opovo/cienciaesaude/408046.html, oct. 09th, 2004. See:, November 1stMINITAB REFERENCE GUIDE: release 10 for windows. Pennsylvania: Minitab Inc., 1994. v. 1MINITAB USER'S GUIDE: release 10 for windows. Pennsylvania: Minitab Inc., 1994Montgomery, D.C., (1991) Design and Analysis of Experiments, , 3rd edition, Singapure, John WileyMontgomery, D.C., Peck, E.A., (1992) Introduction to Linear Regression Analysis, , 2nd, edition., New York, John WileyMorita, T., Assumpção, R.M., (2001) Manual de soluções, reagentes & solventes: padronização, preparação, purificação, , 11th edition, São Paulo, Edgard Blücher(1996) Food Chemistry, 5. , NAWAR, W. W. Lipids. In FENNEMA, O. R. (Ed.)., 3rd edition. New York: Marcel DekkerOsawa, C.C., Testes rápidos (kits) para avaliação da qualidade de óleos, gorduras e produtos que os contenham e sua correlação com os métodos oficiais da AOCS (2005), p. 403. , Campinas, Dissertation (Food Technology Master) - Food Engineering College, Campinas State University (UNICAMP)Osawa, C.C., Felicio, P.E., Gonçalves, L.A.G., Teste de TBA aplicado a carnes e derivados: métodos tradicionais, modificados e alternativos (2005) Química Nova, 28 (4), pp. 655-663. , http://www.scielo.br/scielo.php?, See:, script=sci_arttext&pid=s0100-40422005000400019&lng=en&nrm=isso (DOI: 10.1590/s0100-40422005000400019) June 6th, 2007Osawa, C.C., Gonçalves, L.A.G., Evaluación de ácidos grasos libres presentes en aceites vegetales a través de kits rápidos y técnica potenciométrica de detección (2006) Aceites y Grasas, 1 (62), pp. 158-163Osawa, C.C., Gonçalves, L.A.G., Oxidación lipídica y nuevos métodos analíticos de detección (2006) Aceites y Grasas, 2 (63), pp. 330-338Osawa, C.C., Gonçalves, L.A.G., Grimaldi, R., Melo, L., Resultados preliminares de novos estudos do sistema Diamed F.A.T.S. na determinação do índice de peróxidos (PV) e ácidos graxos livres (AGL) de óleos refinados, óleos degomados e azeites de oliva (2003) SIMPÓSIO INTERNACIONAL "TENDÊNCIAS E INOVAÇÕES EM TECNOLOGIA DE ÓLEOS E GORDURAS", p. 1. , In, Campinas. Resumos... Campinas: Sociedade Brasileira de Óleos e Gorduras, 2003. 1 CD ROM. Word for WindowsOsawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Determination of hydroperoxides in oils and fats using kits (2007) Journal of the Science of Food and Agriculture, 87 (9), pp. 1659-1666. , http://www3.interscience.wiley.com/cgi-bin/jissue/114275747, See, (DOI:10.1002/jsfa.2870) June 6th, 2007Osawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Correlation between free fatty acids of vegetable oils evaluated by rapid tests and by the official method (2007) Journal of Food Composition and Analysis, 20 (9), pp. 523-528. , www.elsevier.com/locate/jfca, See, (DOI:10.1016/j.jfca.2007.02.002) June 6th, 2007Osawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Monitoramento de óleo de fritura através de kit alternativo ao teste de p-anisidina (2005) Simpósio Internacional Tendências e Inovações em Tecnologia de óleos e Gorduras, p. 2. , In, Florianópolis. Resumos... Florianópolis: Sociedade Brasileira de Óleos e Gorduras, 2005. 1 CD ROM. Word for WindowsOsawa, C.C., Gonçalves, L.A.G., Ragazzi, S., Titulação potenciométrica aplicada na determinação de ácidos graxos livres de óleos e gorduras comestíveis (2006) Química Nova, 29 (3), pp. 593-599. , http://www.scielo.br/scielo.php?script=sci_arttext&pid=s0100-40422006000300031&lng=en&nrm=isso, See, (DOI: 10.1590/s0100-40422006000300031) June6th(2004) Method and Apparatus for Determining Specific Analytes in Various Matrices, , SAFETY ASSOCIATES, US n. PI 4197235, feb. 27th, 2004, oct. 07thJohn, F., Virginia, C., (1998) Method and apparatus for determining specific analytes in foods and other complex matrices, , SAFETY ASSOCIATES.., CA n. PI 2267226, sept 30th, 1997, apr. 09thVirginia, C.G., Bennett Jr., W.R., Barbara, J.P., John, F.E., John, S., Michal, M., Soheila, M., (1999) Method and Apparatus for Determining Specific Analytes in Various Matrices, , SAFETY ASSOCIATES., AU n. PI 759265, oct. 21th 1998, apr. 29thVirginia, C.G., Bennett Jr., W.R., Barbara, J.P., John, F.E., John, S., Michal, M., Soheila, M., (2003) Method and Apparatus for Determining Specific Analytes in Various Matrices, , SAFETY ASSOCIATES, US n. PI 3064423, mar. 26th, 2003, apr. 03rd(2004), http://www.aoac.org/testkits/certificates/030501certificate.pdf, SAFTEST. Certificate n° 030405: FaSafeTM Standard test kit. Arizona: SafTest Inc, see, February 13th(2004), http://www.aoac.org/testkits/certificates/030405certificate.pdf, SAFTEST. Certificate n° 030501: Peroxy Safe TM Standard test kit. Arizona: Saf Test Inc, 2003b. See, February 13thShahidi, F., Wanasundara, J.P.D., Extraction and analysis of lipids (1998) Food Lipids: Chemistry, Nutrition, and Biotechnology, p. 5. , In: AKOH, C. C.MIN, D. B. (Ed.)., New York: Marcel Dekker, ChapSoaresd, Características físicas e valor biológico de rações aquáticas elaboradas em extrusor de dupla rosca com diferentes níveis de substitutos de farelo de soja pela soja integral (2000), p. 167. , Campinas,, Thesis (Food Technology Doctorate) - Food Engineering College, Campinas State University (UNICAMP)Swinehart, J.S., (1969) Organic Chemistry: An Experimental Approach, , New York, MeredithWhite, P.J., Conjugated diene, anisidine value, and carbonyl value analyses (1995) Methods to Assess Quality and Stability of Oils and Fat-Containing Foods, , In: WARNER, K.ESKIN, N. A. M. (Ed.), Champaign: AOCS, Chap.