Semi-dried gourami fish (Trichogaster pectoralis) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.5% and 5% (w/w) of frozen gourami fish fillets compared to the fillets soaked in distilled water on physicochemical properties, such as cooking loss, cooking yield, drip loss, pH, TBARS, color, and texture profile analyses (TPA) during storage at −18 ± 2 °C for a period of 0, 20, and 40 days. The fish soaked in sorbitol and citric acid solutions had significantly (p < 0.05) higher protein and fat contents than the control sample. Sorbitol was able to retain moisture in the product; therefore, the drip loss and cooking loss were the lowest, and cooking yield was the highest among other samples (p < 0.05). The addition of 5% (w/v) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (p < 0.05) during storage when compared to fish soaked in sorbitol solution kept for the same period. However, the addition of citric acid resulted in low quality in texture and color of frozen fish fillets. The use of sorbitol was the best alternative in frozen fish fillet product due to reducing the negative effects of freezing quality of the products and generating a cryoprotective effect compared to the fillets soaked in distilled water.

The increasing demand for sustainable pet-food solutions has driven interest in alternative protein sources, as researchers seek to avoid allergenic foods while maintaining optimal pet nutrition. This review explores recent scientific publications, patent trends, and market trends relating to various alternative protein sources, including plant-based, aquatic, insect-derived, and cell-based sources. Their nutritional composition, functional properties, and potential benefits for pet health were assessed. Plant-based proteins, such as soy, pea, and lentils, provide essential amino acids and functional properties suitable for meat analogues. Microalgae and seaweed offer rich sources of omega-3 fatty acids, antioxidants, and bioactive compounds. Insect-based proteins such as black-soldier-fly larvae and mealworms are highly digestible and rich in essential nutrients, with additional benefits for gut health. Emerging cell-based proteins present a novel, lab-grown alternative with promising sustainability and nutritional advantages. While these protein sources offer significant benefits, challenges related to digestibility, palatability, regulatory approval, and consumer acceptance must be addressed. The emphasis of the present research is on current developments for industry uses and future potential. The analysis sheds light on the contributions of alternative protein sources to the promotion of sustainable and nutrient meals for pets.

The optimum condition of acid hydrolysis for hydroxyapatite extraction from bigeye snapper (Priancanthus tayenus) bone and the effects of extraction time (10–60 min) and HCl concentration (2.0–5.0% w/v) on yield and hydroxyapatite properties were determined. The optimum extracted condition was found using 5% HCl for 60 min, which was 13.4% yield; 19.8 g/100 g Ca content; 9.6 g/100 g P content; 2.1 Ca/P ratio; L*, a*, b*; and ΔE as 84.5, 2.8, 16.5, and 15.6, respectively. The using of 5% NaOH solution was optimum for hydroxyapatite precipitation from the extracted solution. The characteristic and biological properties of the obtained hydroxyapatite were studied. Fourier transform infrared spectroscopy and X-ray diffraction results showed a good comparison between the extracted and commercial hydroxyapatite. The microstructure of the extracted hydroxyapatite from a scanning electron microscope showed an irregular and flat-plate shape, large surface area, and roughness. The extracted hydroxyapatite was non- and low-cytotoxicity at a concentration of 50 and 100–400 µg/mL, respectively. Bovine serum albumin (BSA) adsorption and desorption of hydroxyapatite was studied. An increasing BSA concentration, hydroxyapatite amount, and adsorption time significantly increased protein adsorption on hydroxyapatite. Protein desorption from BSA-loaded hydroxyapatite showed an increase of release initially in the first 4 days and became a steady release rate until 14 days.

Palatability is a critical determinant of pet food performance, directly influencing voluntary intake, nutrient utilization, and therapeutic efficacy. In this systematic review, we examine peer-reviewed research publications, patent filings, and commercial product data pertaining to palatant technologies in dry and wet pet food from 2014 to 2024. Major palatant classes—including fats, proteins, yeast extracts, and novel plant-derived or insect-based hydrolysates—are evaluated for their physicochemical properties, flavor-release mechanisms, and stability during processing. We analyze formulation techniques such as microencapsulation, Maillard-reaction enhancement, and multilayer coating systems, focusing on their impact on aromatic compound retention and palatability consistency. Patent landscape assessment identifies over 15 key innovations in delivery systems, life-stage-specific palatant modulation, and dual-phase release architectures. Dual-phase release architectures are defined as systems that deliver active compounds in two sequential phases, such as immediate and sustained release. Sensory evaluation methodologies—ranging from multivariate preference mapping to descriptive analysis—are critically appraised to correlate human-panel metrics with canine and feline feeding behavior. We also discuss strategic integration of palatants at different processing stages (pre-conditioning, extrusion, and post-extrusion) and the challenges of balancing taste masking with nutritional requirements, particularly in formulations containing alternative proteins for sustainability. Despite rapid market growth in functional palatant-infused products, peer-reviewed literature remains relatively limited, suggesting opportunities for further research on species-specific flavor drivers, synbiotic flavor–nutrient interactions, and novel delivery platforms. This comprehensive overview of palatant science, patent innovations, and market evolution provides evidence-based guidance for researchers, formulators, and veterinarians seeking to optimize organoleptic properties and consumer acceptance of next-generation pet foods.

Increasing interest in functional nutrition has driven the incorporation of probiotics into pet food formulations to enhance digestive health, immune response, and overall well-being in companion animals. This systematic review examines scientific publications, patents, and market developments related to probiotic-enriched pet food from 2014 to 2024. We evaluate major probiotic taxa—including Lactobacillus spp., Bifidobacterium spp., Bacillus spp., and Saccharomyces cerevisiae—based on their resilience during processing, gastrointestinal survival, and documented health benefits. Delivery technologies such as microencapsulation, coating matrices, and post-processing supplementation are analyzed for their effectiveness in preserving probiotic viability within dry and wet food matrices. Patent landscape analysis highlights innovation trends in strain selection, formulation design, and processing methods. In vivo and in vitro studies demonstrate that probiotic supplementation modulates gut microbiota composition, improves fecal parameters, enhances immune markers, and promotes nutrient absorption in both canine and feline models. Market data reveal rapid expansion of commercial probiotic pet food products, yet scientific research remains limited compared to human nutrition. Overall, the findings indicate that while probiotics hold clear potential to improve gastrointestinal health and immunity in pets, evidence remains fragmented, particularly for cats and long-term outcomes. Bridging the gap between industrial innovation and controlled clinical validation will be essential for developing next-generation probiotic pet foods.