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

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

Category
D1 Articles in conference proceedings
Abstract
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.
Language
English
Author(s)
Affiliation
  • Norges teknisk-naturvitenskapelige universitet (Institutt for energi- og prosessteknikk)
  • Thermal Energy
  • SINTEF Ocean (Prosessteknologi)
Year
2015
Published in
Proceedings of the 24th International Congress of Refrigeration
Actes du ... Congres international du froid / 2015
ISSN
1025-9031
Publisher
International Institute of Refrigeration
ISBN
978-2-36215-012-8
Publication ID
CRIStin 1288882