Thermal oxidative stability analysis of hoki and tuna oils by Differential Scanning Calorimetry and Thermogravimetry

What is it about?

Fish oil has been marketed as dietary supplements and as an ingredient for food products. However, these products are susceptible to oxidation due to the high-PUFA content in fish oil. Oxidative and thermal stability of fish oil are important parameters in the processing and production of fish oil and fish oil fortified food products. These data can be used by fish oil and food manufacturers to optimize processing conditions for fish oil and food products fortified with fish oil. The oxidative stability of fish oils over temperature ranges and storage times can be measured by both isothermal and non-isothermal DSC and TGA analyses. These techniques are more rapid and provide continuous data compared to conventional shelf life studies and alternative instrumental methods. Shelf life of the fish oils can be predicted by an Arrhenius extrapolation from elevated isothermal DSC and TGA analyses.

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