Abstract
Crude fish oil is produced by processing whole fish from capture fisheries or by-products of the fish filleting industry. Before the oil can be used in food applications, oxidation products, pigments and off-flavour compounds must be removed. This type of refining is known to have a negative impact on the oxidative stability of the fish oil, due to the removal of natural antioxidants in the crude oil during the refining process. The majority of research has been carried out on the effect of removing α-tocopherols and phospholipids, but other natural antioxidants and synergists should also be taken into account. Improvements in the quality of the crude oil and minimal use of refining methods can contribute to an initially reduced oxidation level, the retention of natural antioxidants and an increase in the oxidative stability of the final food-grade fish oil.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
