Abstract
The inclusion complex between DHA oil containing tridocosahexaenoin to 45% and cyclodextrin (CD) was prepared by a twin-screw kneader. The powder form of DHA oil was examined for its stability against oxidation as such or in the form of a mixture with fish meal paste (“kamaboko”). The powdery tridocosahexaenoin exhibited marked resistance against autoxidation for a long period, during which the peroxide value remained constant at a marginal level. Above all, POV for the powdery tridocosahexaenoin with α-CD remained virtually unchanged for 20 days without using any antioxidant during storage at 4°C, and seemed to be effective for fortifying fish meal products.
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