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.
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