Thermal degradation kinetic study of Pangasius fish oil

Abstract

Pangasius fish oil is rich in unsaturated fatty acids that are beneficial for health. However, unsaturated fatty acids are easy degraded due to temperatures and oxidation. This study aimed to determine the changes in the quality of pangasius fish oil during heating and the result of oxidation value based on activation energy. Pangasius fish oil was heated at three different temperatures which were 70°C, 80°C, and 90°C for 15, 30, 45, 60, and 75 min. The observation includes peroxide value, TBA value, FFA, and fatty acid profiles. The results showed that higher temperatures and prolonged heating increased the peroxide value, TBA value, and FFA. The rate of quality degradation in pangasius fish oil proved by each activation energy of PV 111.433 kJ/mol, TBA 7.368 kJ/mol, and FFA 83.971 kJ/mol and unsaturated fatty acid, especially linolenic acid decreased. It showed that the oxidation during heating reduced the quality of pangasius fish oil.