Process optimization and physicochemical characteristics of crude beef tallow degumming via phospholipase A1 (Lecitase Ultra)

Beef tallow refining typically employs mild methods to preserve its distinctive flavor. While phospholipase-based enzymatic degumming is well-established in vegetable oils processing for its low-temperature operation, efficiency, and energy economy, its application to animal fats remains scarcely studied. This work systematically investigates phospholipase A1 (PLA1) in beef tallow degumming, employing single-factor and orthogonal experimental designs to optimize process parameters. Degumming efficiency and sensory quality served as dual evaluation metrics. The results indicated that the optimal parameter combination for PLA1 degumming of crude beef tallow was determined to be: 3.0 g/100g water addition, 80 mg/kg enzyme dosage, 50 °C reaction temperature, 210 min processing time, and pH 5.0. Strikingly, PLA1 enzymatic degumming dramatically reduced the oxidation induction time of beef tallow from 5.96 h to merely 0.91 h. A marginal decrease (from 2.61 mg/kg to 1.97 mg/kg) in total tocopherol content was observed. Although the overall fatty acid composition was minimally impacted, the trans fatty acid content was significantly decreased (from 8.44% to 4.53%). These findings provide both theoretical and practical guidance for industrial-scale enzymatic degumming of beef tallow, balancing efficiency with quality preservation. • Phospholipase A1 degumming process on beef tallow were observed to be mild. • Oxidation induction time was significantly reduced in the degummed tallow. • Decline in α-, δ-, and γ-tocopherol occurred in the PLA1 degumming process. • Cis fatty acids were preserved while trans fatty acids were reduced in degumming.