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| Basic information |
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| Name |
Furumoto Kayo |
| Belonging department |
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| Occupation name |
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| researchmap researcher code |
B000331581 |
| researchmap agency |
Okayama University of Science |
Development of Pet Food Aimed at Utilizing Unused Aquatic Resources through Industry–Academia Collaboration
Kayo FURUMOTO, Kaori SAEKI, Kimika ABE, Wakana ARAI, Haruna KUSAURA, Ayano YASUDA, Daisuke YAMASHITA, Yojiro MURAKAMI, Masumi Eto, Akira MATSUDA
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In Japan, many fish are discarded unused due to non-standard shapes, sizes, or low recognition. Reducing such discards helps decrease food loss and improve the sustainability of local fisheries. This study evaluated six test foods developed through industry–academia collaboration to support a human food company’s entry into the pet food industry and to utilize underutilized aquatic resources, based on dog palatability tests and human impression assessments. No dogs rejected any test food. In particular, “Yellowtail and Radish” showed a significant reduction in consumption time, while “Black Sea Bream Stew” showed a tendency toward shorter consumption times, both suggesting relatively high palatability. However, human evaluations of appearance and smell did not always align with dogs’ preferences. These test foods were human-grade products manufactured under the same sanitary standards as human food. Their design contributes to greater transparency regarding pet food safety and quality. This development represents a meaningful attempt to add new value to underutilized aquatic resources.
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