FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Application of inert gases in improving the oxidative stability of fish oil, rapeseed oil, and their mixtures


The objective of this study was to limit oxidative changes in fish oil, rapeseed oil, and in their mixtures. Three types of samples were analysed: 100 % fish oil, 100 % rapeseed oil, and their 50:50 mixture. Three types of packaging were used: without gas protection, in the N2 atmosphere, and in the CO2 atmosphere. During the first phase of the investigation, fresh samples were put through accelerated oxidation in the Rancimat apparatus. The induction time of fish oil was 0.90 h, of 50:50 mixture – 1.28 h, and of the rapeseed oil – 5.03 h. Next, the samples were tested using a thermostat. The peroxide and anisidine values were determined, and the TOTOX index of fat was computed for fresh samples and for samples after the seven days of investigations. It was proved that inert gases had a protective impact on samples under analysis. The best results expressed as a low peroxide and anisidine values of the samples analysed were obtained using CO2 (LOO of fish oil increased by about 0.93 meq O2/kg, and AV increased by about 8.11).


fish oil, rapeseed oil, oxidative stability, omega-3 acids, inert gases