A new formulation of pet’s food product using by-Products from commercial tuna cannery: physicochemical caracterization, and DLC determination

Background : Tunisia has natural resources favorable to fishing with a coastline that extends for a total length of 1,300 kilometres. The large quantities processed show that tuna canneries generate an important amounts of discarded high quality species. These wastes are, of course, problems, but they also offer excellent opportunities for biotechnological exploitation. The disposal of these wastes has always been expansive and has often a harmful impact on the environment, but thanks to the evolution of techniques and the development of markets, it is now possible to transform this waste stream into useful and marketable products. Results: In the present work, we focused primary on the characterization of the red muscles of a tuna cannery for inclusion in the formulation of young dog’s wet food. The composition of these co-products indicates a high protein content (80%), and a moderate fat and mineral content (11% and 8%, respectively). Nevertheless, the carbohydrate content in the red muscles of this fish remains low (2%). To increase the carbohydrate content whish constitute the principal energy source and fiber proportion to improve product digestibility by the animals, cereals (maize flour and rice flour) were used. Four formulae were tested, using the same manufacturing process. th A physicochemical study of the finished products was carried out and the Limit Date of Consumption was determined and estimated to 3 years and 3 months. Microbiological analyses were carried out to ensure the safety of the finished product and the results showed the absence of pathogens and the compliance of the product with current standards. Conclusion: Thanks to their high protein content, tuna discarded products represent an important source for the development of a new animal feed product, including the young dog. richness of the product. Microbiological analyses were carried out to ensure the safety of the finished product and the results showed the absence of pathogens and the compliance of the product with current standards.


Introduction
Over the past five decades, world fish production has progressively increased and the ammount of fish for consumption has increased with an average annual growth rate of 3,2%, a higher rate than the global population, which stood at 1.6%. (1). In 2011, total global fishing accounted for 154 million tonnes of fish (91.6 million tonnes of fish and marine animals from capture and 62.4 million tonnes from aquaculture) (2).
The differences in the arrangement of sea food products concern all fresh products which are more or less damaged when caught and fished, transported, handled or removed after sorting in packing plants, freezing or canning of fish.
In general, about half of the world's catches are considered to be consumed directly by humans. The fish processing industry is responsible for a huge amount of wastes, including skins, bones, fins, scales, and swim bladders, representing nearly 36% (and may represent up to 60%) of the raw material mass [3,4].
Given that ecological laws restricting the removal of fish discards are increasing, there is a strong demand towards the complete exploitation of marine resources. These releases contain high-nutritional protein, unsaturated fatty acids, vitamins, antioxidants, minerals, and essential amino acids and peptides that are beneficial to the body. It is therefore essential to find ways of making the most of these co-products by integrating the concept of sustainable development: the techniques used must be non-aggressive to the environment and must not involve excessive energy expenditure or investment (5). Today, the fisheries resource development industry is a future component of the fishing industry.
The added value of these products is its contribution to reducing the loss of valuable protein.
It may also be the source of new products (6). Potential field of applications are very broad (7,8).The most prevalent field is the use for human or pet food. The second is dietary and nutraceutical ingredients. The third is cosmetic and pharmaceutical ingredients and the latter covers various fields of application (agriculture, energy, leather, industry, etc.).
The present study concerns the valorization of fishery products, and aims at the development of food for young dogs and cats from red muscle co-products, resulting from the processing of tuna. The marine coproduct advancement industry is part of the fish industry branch of the IAA sector. It is also included in the list of primary agricultural processing activities (9). In fact, valorization is of big interest to both the canned and semi-preserved fish industry, the frozen seafood industry, and the fish-based food industry. The valorization of fish muscle proteins from high quality discarded species has been studied, and these proteins are considered suitable for the preparation of different seafood products with enhanced added value in comparison to the traditional preparation of fish meals or fish oils (10)(11)(12). However, we investigate the products in protein, minerals and fat. The use of these co-products in Tunisia is extremely rare and is limited to the manufacture of fish meal. The incorporation of these red muscles with cereals and sunflower oil in wet foods for young dogs has made it possible to have balanced and stable foods. . A physicochemical study of the finished products was carried out and the Limit Date of Consumption was determined and estimated to 3 years and 3 months.

1-Raw material
The selected fish species "Atlantique red thon" (Thunnus Thynnus) "yellow thon" (Thunnus albacares) and "pink thon" named also Skip Jack Tuna (Katsuwonus pelamis) were collected from local tuna cannery. Twenty kg of each selected species was separated from commercial ones and distributed in 12 kg iced boxes until further processing. Rice flour, corn flour and sunflower oil were purchased from a local provider.

2.1.Determination of the ashes
The percentage of residue is determined by calcinating 1 g of dried sample in triplicata for 4 hours at 550°C to constant mass (13).

2.2.Minerals determination
The resulting residues were treated with 5 ml of nitric acid and 5 ml of concentrated chlorodric acid, the solution is heated until white smoke is released and the acids evaporate.
15 ml of distilled water is added, while continuing the heating for 10 min. The solution was filtered in a 50 ml flask and the volume completed by the distilled water. Mineral contents (K, Mg, Ca, Na, Zn and Fe) were determined by atomic absorption according to the Officials methods of analysis (14).

2.3.Determination of proteins by the Kjeldahl method:
The percentage of total nitrogen is expressed using the standard Kjeldahl method. The protein assay is based on a mineralization of organic matter then a distillation and titration with 0,1 N sulphuric acid (15).

Lipids
Extraction of the fat in the sample was performed using the Soxhlet technique, using petroleum ether as an organic solvent (15). identified by comparing the retention times with those of known standards.

2.6.Determination of total sugar content:
Total sugars were determined using the method described by Dubois et al. (18). Optical density (DO) was measured at 490 nm. (18).

DLC determination Test:
The protocols for performing the DLC analyses or aging tests are described in the French standard NF V 01-003 (19) of February 2004. The principle is to keep a number of product units, by varying the temperature to create a "cold chain break" that will result in an increase in the different reactions leading to aging of the product and periodically we count the total germs. The resolution of Arrhenius' law, allows calculating the microbiological DLC of the products tested. The relationship between K and temperature T is as shown in equation (2) K: The speed apparent constant at temperature T; K0: The constant independent temperature; Ea: Activation energy (cal/g/mol) or free energy activation: this is the energy that must be supplied to the reagents (heat, UV radiation,.) so that they can react to form products. Reagents must reach a transition state in which the bonds are more fragile, the activation energy corresponds to energy between initial and transient state; R: The perfect gas constant (1,987 cal/g/mol K); T: Absolute temperature (°K).

1-Physicochemical characterization of tuna red muscles:
Characterization of the raw material is essential before any investigation into the formulation of a food product. In fact, the composition of primary material is critical to choise the suitable product to develop. The physicochemical characterization of tuna red muscles includes a dry matter, fat, protein and minerals is presented in table 1.
The results show that the red muscles have a high moisture content reaching around 75%.
This could be explained by the high water retention capacity of these co-products during the storage and cooking stages. Furthermore, the composition of these co-products indicates a high protein content (80% MS), and moderate fat (11% MS) and mineral content (8% MS).
Nevertheless, the carbohydrate content in the red muscles of the tuna remains low (2%).
These data point us towards an outlet for animal feed recovery. To emphasize the richness and benefits of these red muscles in unsaturated fat, the fatty acid composition of the fat fraction of the co-products was achieved and presented in the table 2 a.
Red muscle contains a diversity of fatty acids in the lipid fraction. It contains a moderate content of saturated fatty acids (26%) compared to beef (46%) and lamb (51%) (20), whose excess of this type of fat increases cardiovascular risk. In addition, it is an appreciable source of monounsaturated fat (74%).
For food application, further characterization of the mineral composition is required. The results are summarized in Table 2b. Tuna red muscles contain high amounts of sodium (240mg/100g MS) and potassium (170 mg/100g MS). The magnesium concentration is in the order of 100 mg/100 g, which is significantly higher (4 times higher) than those described for beef (24 mg/100 g) (20) or shrimp (61 mg/100 g) (21). The composition of the dog food products is determined by physico-chemical analyses to verify the different components required by the European standard INCO, which necessitates the display of the composition on the packaging of the product to be consumed.

3-Physicochemical characterization of prepared formulae
The experimental values ( To highlight the nutritional benefits of these foods and their unsaturated fats, the fatty acid composition of the fat fraction has been achieved and presented in Table 5b. These two formulas contain a diversity of fatty acids in the fat fraction. They are rich in unsaturated fatty acids, especially oleic acid which accounts for 27% of formula 2 and about 39% of formula 4. Formula 4 is a source of linoleic acid (Ω6) (55.43%) compared to 50.28% of formula 2.

4) Microbiological stability tests and DLC determination
The microbiological analysis include: totel aerobic mesophile flora, staphylococcus aureus, fecal and total coliforms, ad anaerbic sulfito reducer flora. Results confirm that the products tested are of good microbiological quality and meet the requirements of the fish canning standard. Despite the relatively high value of water activity (0.941 and 0.916 for the F2 and F4, respectively), the reference germs are absent, this can be explained by the efficiency of the heat treatment at 116°C for one hour after the sterilization procedure.