Abstract
Introduction. The fundamental competitiveness of all food industries is based on two key points. The first one is the effective use of traditional and new raw materials. The second one is a constant upgrade of the technical base by introducing innovative technological solutions and modern equipment. In this aspect, the fat processing industry is no exception. The development of a comprehensive and sustainable processing of ostrich fat can help to obtain rendered fat with specufic properties that can be used in functional foods and cosmetics. The research objective was to improve the parameters of ostrich fat rendering by using electrolyzed fluid in order to obtain a functional fat product of high quality indicators.
 Study objects and methods. The research featured ostrich fat obtained by wet melting in the aqueous phase of electrolyte (catholyte). A saline solution of sodium chloride (4 g/100cm3) was subjected to electrochemical treatment in an electrolytic bath with a direct current of 0.5–0.6 A and a voltage of 40–42 V. For fat extraction, we used catholyte with the following parameters: pH 9–11, redox potential between –600 and –700 mV. A two-factor experiment helped to improve the technological parameters of fat rendering. Catholyte hydrogen index X1 (Z1) and fat melting temperature X2 (Z2) were chosen as the primary technological parameters.
 Results and discussion. The processing temperature of raw fat had a significant effect on the fat yield. When the catholyte hydrogen index and the temperature were increased, it had a negative effect on fat extraction. The acid value of ostrich fat was significantly affected by the pH of catholyte. The inactivating effect of catholytic action on the enzymatic processes resulted in low values of peroxide fat.
 Conclusion. The research provided the following optimal range for producing ostrich fat with improved consumer properties: hydrogen index = 10.5–11.0, melting temperature = 60.0–100.00°C.
Highlights
The fundamental competitiveness of all food industries is based on two key points
Conflicts of interest The authors declare no conflict of interest regarding the publication of the present article
Sapozhnikova Dr.Sci.(Eng.), Professor, Professor of the Department of S.A. Kasparyanz Commodity Science, Technology of Raw Materials and Products of Animal and Plant Origin, K.I. Skryabin Moscow state Academy of Veterinary Medicine and Biotechnology, 23, Akademika Skryabina Str., Moscow, 109472, Russia, phone: +7 (495) 377-70-81, e-mail: fibrilla@ mail.ru https://orcid.org/0000-0001-5040-6998
Summary
Графическая модель: (а) влияние температуры и рН католита на выход жира страуса; (б) области факторного пространства жироизвлечения по выходу продукта. (yyii −1ŷy0ii) yy = 1,16671−000,5117χχ1 + 0,0805χχ2 + 0,045χχ12 −+10,(1yχyχii1−χχ2ŷy+ii)20,6yy5=50χ0χ,272,82(S1в1осп−р20=,300,06272χχ0;1,S7+24ос0т,1=408,030χχ829−) 00,0,06071χχ12 − 0,0775χχ1χχ − 0. 2 (yyii − ŷyi1i) yy = 1,1667 1−00,5117χχ1 + 0,0805χχ2 + 0,045χχ12+−10,1χχ1χ(χy2yii+−0ŷ,y6ii)525χ1yχy,229=1(0Sв,8ос2пр121=−0,00,2320;6S72χо1χс1т,9+=100,,01048893)χχ2 − 0,000,607χχ12 − 0,0775χχ1χχ − 0. (yyii − ŷyii) yy = 0,8211 − 0,3067χχ1yy +=00,1,8428131χχ−2 −0,030,06076χ7χ1χχ+12 −0,104,08737χ5χ2χχ−1χχ02,2−301,72χ3χ2217Sχχв22оспр2 = 0,022; S2ост = 0,008 повышением водyоyр=од0н,о8г2о11п−ок0аз,3а0те6л7яχχ1в+од0н,о1й48ф3аχ(χзy2ыyii−−0ŷ,y2ii)3217yyχχ=22 1S,1во6сп6р72 =−00,0,52121; 7S2χχо1ст+=00,,008058χ9χ.2 +0,04,00;4F51χ–χp12=−(f049,1,1χ2χ,1fχ3χ)2=+90,1,625. Опираясь на графические модели установлено, что все коэффициенты данные, подбирали оптимальные зоны водородного показателя и температуры вытапливания для получения жира страуса с низким кислотным уравнения значимы На рисунке 3а хорошо видно интенсивное перекисного числа от исследуемых факторов, которая влияние температуры вытапливания на показатель имела следующий вид: перекисного числа жира. Области факторного пространства для вытапливания жира страуса мокрым способом в присутствии электроактивированной жидкости
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