Electrochemical activation as a fat rendering technology

Mariya V. Gorbacheva ^a

Vasily E. Tarasov ^b

Svetlana A. Kalmanovich ^b

Alla I. Sapozhnikova ^a

Affiliation

a K.I. Skryabin Moscow State Academy of Veterinary Medicine and Biotechnology, Moscow, Russia

b Kuban State Technological University, Krasnodar, Russia

Copyright ©Gorbacheva et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Received 05 November, 2019 | Accepted in revised form 07 May, 2020 | Published 15 December, 2020

DOI: http://doi.org/10.21603/2308-4057-2021-1-32-42

Abstract

Introduction. The existing methods of animal fat obtaining have certain disadvantages, hence fat extraction study highly is relevant. Electrochemically activated solutions are known to have a great potential for animal fat extraction. The present paper introduced a new advanced fat obtaining technology based on the principle of electrochemical activation.
Study objects and methods. The research featured ostrich fat obtained by wet rendering in water and in an electrochemically activated solution (catholyte) using various processing methods and technological parameters. Standard methods helped define the physical and chemical parameters of the obtained fat samples.
Results and discussion. The paper introduced a technological and hardware setup of an ostrich fat production line with the necessary equipment specifications. The research made it possible to define the optimal parameters for fat extraction: the salt concentration for the catholyte = 4 g/100 cm³, voltage = 40–42 V, pH = 11, and redox potential of the catholyte = between –600 and –700 mV. During the fat processing, cell membranes in the electrolyte were destroyed, which inactivated the enzyme system. The obtained combination of physical and chemical factors resulted in ostrich fat of high quality. Fat extraction in an electrochemically activated solution (catholyte) catalyzed the process and increased the fat yield, regardless of the processing temperature. The fat yield exceeded 58% at 55°C and catholyte pH of 11.0. At 95–100°C and pH of 9.5–10.6, it exceeded 95%.
Conclusion. The new technology increased the fat yield, maintained its high quality, and reduced the processing cost. Therefore, the developed production line could be recommended for fat extraction of farm animals, depending on the intended use.

Keywords

Fatty acid, fats, raw material, electrolysis, catholyte, food production, water, solutions

FUNDING

The research was part of agreement No. 14.607.21.0161 with the Ministry of Science and Higher Education of the Russian Federation (Minobrnauka) , Applied Research and Exploratory Development Program No. RFMEFI60716X16.

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How to quote?

Gorbacheva MV, Tarasov VE, Kalmanovich SA, Sapozhnikova AI. Electrochemical activation as a fat rendering technology. Foods and Raw Materials. 2021;9(1):32–42. https://doi.org/10.21603/2308-4057-2021-1-32-42

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