Title : The use of proteolytic enzymes in the low temperature rendering of animal fats
Abstract:
Animal fats are an important raw material in food technology and the fat industry, serving both technological and nutritional purposes. Classic fat rendering methods rely on high-temperature processing of the raw material, which is associated with high energy consumption and the risk of degradation of thermolabile lipid components, including unsaturated fatty acids. An alternative to conventional methods are enzymatic processes, which utilize the ability of proteolytic enzymes to hydrolyze the protein structures surrounding fat cells. The aim of this study was to assess the potential use of enzymes in the pretreatment of animal fat tissues. The research was conducted at a commercial fat rendering plant. The research material consisted of adipose tissue obtained during the deboning process of carcasses, conducted at a facility where the rendering process was also conducted. If insufficient raw material was available, the research material was frozen immediately after the deboning. The rendering process was divided into three stages. In the first stage, the raw material was ground and enzymes were applied. Each batch of 1500 kg of raw material was used and ground using a shredder. The mixture was then left for 60 minutes at 65°C to allow the enzymes to work. This process took place in a vacuum mixer with a heating jacket. The final stage was the rendering process, which was carried out at 120°C for 90 minutes. After the fat rendering process was completed, the rendered products were weighed, and samples were taken for further analysis. The efficiency of the rendering process and the quality of the obtained lipids were examined, with particular emphasis on the fatty acid profile. The studies were conducted using proteolytic enzymes – papain and bromelain. The use of proteolytic enzymes was shown to increase rendering efficiency compared to control samples, while simultaneously enabling the production of fats with a favorable fatty acid profile, including an increased content of Conjugated Linoleic Acid (CLA) and a low content of trans isomers.
