Abstract
Fish oils are rich in long-chain omega-3 polyunsaturated fatty acids that are highly prone to oxidation. Therefore, lipid oxidation is the limiting factor for the shelf life of fish oils and the knowledge of factors affecting oxidation is crucial. This chapter, together with cited literature, provides insight into the different approaches and strategies that have been developed by both industry and academia to sustain the oxidative stability of highly unsaturated fish oils, including omega-3 concentrates. The chapter also discusses some challenges related to the measurement of oxidative stability of fish oils by advanced and classic oxidation status methods.
Sign-in/Register to access full text options 
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 call
