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A DSC method for determination the quality of fish oils during storage or after processing.

Number: pap. n. 113

Author(s) : TOLSTOREBROV I., EIKEVIK T. M., BANTLE M., et al.

Summary

The method of identification the quality of fish oil by the analysis of a glass transition shift was suggested. Unique properties of “unfreeezable” triacyglycerides (TAG), which contain polyunsaturated fatty acids, were used as a marker of the quality for extra-fine fish oils. Melting peaks of fish oils were significantly wider and melting energies were significantly lower, when compared with plant oils (50.0 kJ kg-1 vs. 72.0 kJ kg-1). The average concentration of “unfreezable” fraction was between 40.0 and 60.0 % for fresh oil extracted from commercial fish species such as Atlantic Herring, Mackerel, Trout and Salmon. The oxidation process resulted in a significant decrease of “unfreezable” fraction to 30.6 %. The melting energy of fish oils increased up to 60.0 % due to the significant accumulation of oxidation products.

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  • Original title: A DSC method for determination the quality of fish oils during storage or after processing.
  • Record ID : 30015251
  • Languages: English
  • Source: Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
  • Publication date: 2015/08/16
  • DOI: http://dx.doi.org/10.18462/iir.icr.2015.0113

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