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

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.

Category

Academic chapter

Language

English

Author(s)

Affiliation

  • SINTEF Energy Research / Termisk energi
  • SINTEF Ocean / Fisheries and New Biomarine Industry
  • Norwegian University of Science and Technology

Year

2015

Publisher

International Institute of Refrigeration

Book

Proceedings of the 24th International Congress of Refrigeration

ISBN

9782362150128

View this publication at Norwegian Research Information Repository