Desenvolvimento de petiscos para pequenos animais a partir de pulmão e língua suína, curcumina e subprodutos do processamento de maracujá

Abstract

The objective of this research was to develop a snack based on pork lung, pork tongue, passion fruit residue, freeze-dried, and curcumin, obtained through an air frying baking method. To this end, the first step consisted of administering a questionnaire to pet owners in order to understand their profile and the desired demand for pet food products. The survey revealed that most respondents have adult dogs who already consume snacks regularly. Although pet owners are unfamiliar with products made from pork offal, they showed willingness to offer such foods, provided they offer nutritional benefits and are presented in an attractive format, such as snacks. The physicochemical characterization of fresh pork tongue revealed a protein content of 17.13%, average instrumental color of L*=24.25; a*=9.76; b*=6.03, and water activity (Aw) of 0.98 at 23.7 ºC. After freeze-drying, a significant reduction in moisture (3.64%) and Aw (0.32 at 21.3 ºC) was observed, in addition to changes in color (L*=22.65; a*=6.26; b*=9.55), making the product lighter, less reddish, and more yellowish. The material proved to be slightly hygroscopic (10.21%). In step 2, the snack was formulated, made of pork tongue and lung, curcumin, passion fruit residue, and xanthan gum. A drying kinetics study was carried out, with satisfactory results at 90°C with a baking time of 52 minutes in the air fryer. The developed snack showed an average proximate composition of 39.16% protein, 3.75% ash, 10.16% moisture, 13.76% ether extract, and 33.16% carbohydrates. The color parameters were L*=38.16; a*=11.53; b*=58.65; c*=59.78; h*=78.87. Water activity was 0.367 at 23.7°C, with heme pigment at 10.95 mg/g. Also notable were the antioxidant activity (DPPH 92.61%), high content of phenolic compounds (7528.43 mg/g), and the presence of carotenoids (110.05 µg/g), highlighting the functional potential of the product. Hygroscopicity was 14.18%, indicating moisture absorption capacity. Microbiological analyses confirmed the product's safety, meeting current legislation for foods intended for animals. The formulated treat shows consistent chemical and functional behavior throughout the simulated stages of dogs' gastrointestinal digestion. In this way, a nutritionally rich treat was developed, with antioxidant properties of interest and microbiological safety.