Oxidative stability during storage of fish oil from filleting by‐products of rainbow trout (Oncorhynchus mykiss) is largely independent of the processing and production temperature

Abstract

Rainbow trout (Oncorhynchus mykiss) is the main fish species produced in Danish fresh water farming. Large amounts of fileting by‐products like heads, bones, tails (HBT), and intestines are produced when rainbow trout is processed to smoked rainbow trout filets. The filleting by‐products can be used to produce high quality fish oil. In this study, the oxidative stability of fish oil produced from filleting by‐products was evaluated. The oil was produced from conventional or organic fish (low and high omega‐3 fatty acid content) at different temperatures (70 and 90°C). The oxidative stability of the oil was tested during storage at two different temperatures (20 and 40°C). Results showed that omega‐3 content of the fish oil influenced the oxidative stability, whereas the processing temperature during oil production played a minor role.Practical applications: The fish oil used for this study was produced in industrial scale. Hence, this research is highly relevant for companies and academics that are working with fish oil extraction and fish oil oxidative stability.The oxidative stability of crude fish oil extracted at two different temperatures from conventional and organic rainbow trout was investigated during storage at 20°C and 40°C and linked to the oil production temperature.