Location: Quality & Safety Assessment Research2011 Annual Report
1. Degradation of fish oil measured spectroscopically. Fish oil used in functional foods and feeds is susceptible to oxidation. The oxidation products have characteristic spectra that can be used for identification. Fish oil was heated to induce oxidation and analyzed by infrared and mass spectroscopy to correlate the spectral changes that occur with oxidative degradation. This provides the basis for a rapid technique to detect degradation and assure the quality of products formulated with fish oils.