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| Effects of different storage time and dosage of antioxidant on quality of fish oil |
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| KeyWord:fish oil storage time antioxidant oxidative rancidity |
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| Abstract: |
| The effects of storage time and dosage of ethoxyquin (EQ) on quality of fish oil were evaluated through monitoring the dynamic changes of fish oil oxidation related indexes, and the sensitive indexes of oxidation degree of fish oil were screened in order to provide an important basis for establishing and improving the quality control system of fish oil. The results showed that the acid value, peroxide value, anisidine value, TBARS, iodine value and fatty acid composition of fish oil were significantly affected by different dosages of EQ and storage time (P<0.05), besides the interactive influences of dosage of EQ and storage time were significant (P<0.05). Comprehensively, if the fish oil was stored within 90 d, 30 mg/kg EQ would be appropriate. The dosage of EQ should increase to 300 mg/kg when the fish oil was stored for 90-135 d. Peroxide value, anisidine value and iodine value were recommended as necessary indexes in fish oil quality detection. |
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