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Fish Oil production

Started by , Mar 10 2014 09:13 AM
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Does anyone here know what causes the increase of %FFA in tuna oil? And what causes the DHA/EPA to decrease?

 

 

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Hi maddox,

 

Potential causes of FFA increase include both hydrolytic rancidity (presence of water or enzymic / bacteria / mould activity) and oxidative rancidity (rancidity due to oxygen).

 

EPA / DHA due to their special characteristics of being polyunsaturated fatty acids are more susceptible to oxidative rancidity and this will reduce the levels of these. Also if the oil is subject to heat eg during the oil deodorisation process (used to "clean" the oil by reducing the undesirable products of oxidative rancidity) or the oil is used in a canning process, then the levels of EPA / DHA will be reduced.

 

Hope this helps but please let me have more details through the forum or send me a message.

 

Good luck!

DP2006

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