Resource-saving technology of animal fats production: scientific and practical approaches and technological advantages

Abstract

Specificity of technological cycle of processing of fat raw materials of animal origin lies in the fact that in the process it is possible to receive not only the main commodity product in the form of melted fat, but also secondary products of production, which include unique and valuable in their properties biologically active substances. The present work is devoted to the development of technology of complex processing of fat raw material, by the example of raw fat of ostrich, which allows to increase the fat yield and minimize production waste. The objects of research were: melted fat of ostrich and products of its processing (greaves and protein hydrolysate), obtained by melting in water (control) and catholite under given conditions and parameters. It is shown that fat melted in catholite is characterized by low values of acid, peroxide and anisidine numbers in comparison with the control. It is established that at processing of fat in catholyte its yield even at the temperature of 55°C was over 64.0%, and at heating up to 100°C - 86.6%. It is argued that realization of repeated melt-out, stipulated by technological solutions, reduces risks of formation of significant amount of fat and protein wastes. It is determined that at repeated consecutive melting of protein fraction with temperature increase up to 75°С and 100°С the percentage of fat yield increases by 11.6 and 19.5 %, respectively. The established dependencies formed the basis for the creation of a technological line for processing of fat raw materials. It is proved that the developed technology of ostrich fat extraction with replacement of aqueous phase by catholyte in the process of fat extraction provides obtaining of fat with a given melting point and qualitative characteristics and can be applied for processing of easily melting animal fats.