Quartz Analytics

Fish Oil

Fish oil analysis quick and reliable

Many analysis methods have been developed and applied in the industry of fish oil for the assessment of quality. The analytical work is made difficult by the labile nature of the unsaturated fatty acids present in the fish oil. Fish oil is not stable and its chemical composition tents to be altered, in particular fish oil oxidizes very quickly.

Check the fish oil quality in your production plant

Improvement and optimization of the existing analytical methods can really make the difference for a fish oil producer or user. The more the analytical methods are rapid and reliable, the more the industrial process (producing or processing fish oil) is efficient.

With FoodLab® Touch you can analyze directly at line, in plants or on vessels, the most performed and useful parameters for fish oil quality control:

The system can analyze soaps as well.

Fish oil applications

You can find many applications of fish oil in the food and technical industries. Some examples:

  • Nutritional health supplements to take advantage of the omega-3 present in fish oil
  • Added ingredient in foods like margarine and shortenings
  • Cosmetics and beauty products
  • Pharmaceuticals
  • Drying oils and varnishes
  • Metallic soaps and greases

The employ in human consumption is definitely prevailing due to the recent researches and discoveries about beneficial effects of fish oil consumption.

For each one FoodLab® Touch can be the analytical unit for testing and for quality control.

Fish oil composition

fish oilThe oils contain mainly triglycerides of fatty acids (glycerol combined with three similar or different acid molecules) with variable amounts of other compounds. It is characteristic of the oils the fact that they contain a wide range of long-chain fatty acids with a number of carbon atoms ranging from 14 to 22 and a more or less reactivity depending on unsaturations.

Fish oil is the oil derived from the tissues of oily fish and depending on the fish species from which the oil is extracted, the fatty acid patterns vary. The composition of the plankton and the time of year influence the oil characteristics as well. All these aspects influence the properties of oils for edible and technical applications.

Fish oil quality can vary. Fish oil is not a stable matrix and controlling it is therefore definitely important. Sometimes quality control can interfere with the commercial value of fish oil. The parameters with which quality is measured are AnV, PV and FFA, because they can say the level of oil deterioration. Bad smell and dark color, two sensory attributes that depreciate the oil, are due to high values of these parameters.

FoodLab® Touch fish oil analysis: advantages

The chemical parameters are very important for the monitoring of the production process and for the market as well. FoodLab® Touch allows a quick, complete and reliable quality check, inside or outside the plant. FoodLab® Touch analyses are performed with pre-vialed and low environmental impact reagents, in respect of operator’s safety, abandoning the use of toxic solvents, extractor hoods, complex analytical instruments and complicated methods.

It is possible because FoodLab® Touch:

  1. Exploits high technologies for a colorimetric chemical principle: it makes reliable and easy the analyses;
  2. Employs methods, compliant to reference methods, brief and optimized;
  3. Does not require skilled staff to perform the test;
  4. Does not require an equipped laboratory and can be set-up in existing areas inside the plant;
  5. Gives immediate results without waste of time, analyzing tens of samples;
  6. Cuts off the cost of external laboratories

In the graphic below you can see the calibration curve of p-Anisidine Value analysis in fish oil, that shows the perfect alignment between the values obtained with the reference analysis method and the values obtained with FoodLab® Touch:

P-anisidine value in fish oil with FoodLab Touch method is perfectly correlated with the reference analysis method

CDR FoodLab® Analyzers for Fish Oil

CDR FoodLab analyzer for fast, simple and reliable quality control tests on fish oilCDR FooLab® CDR FoodLab analyzer for fast, simple and reliable quality control tests on fish oil, Junior VersionCDR FooLab® Junior
Tests Free Fatty Acids (FFA)
Peroxide Value
p-Anisidine Value
you can also determine:
Iodine Value in Palm Oil
Polyphenols in Olive Oil
Configurable analysis panel
Simultaneous analyses 16 3
Possibility of running several tests on the same sample si
Incubation module 37˚C thermostatic block with 16 slots 37˚C thermostated reading block with incubation function
Internal memory to store analysis results si si
Touch Screen Display si si
Printer si
USB host port to connect USB memories si
USB port to connect to a PC si si
Ethernet (LAN) port si
Wireless link for external printer si
Dimensions and weight 32 X 29,5 X 13 cm (L x P x  H) – 2,8 Kg 15 x 22 x 8,3 cm (L x P x H) – 0,80 Kg
Lithium ion battery si

Technical Specifications

  • The system: 37° C controlled temperature photometer
  • Photometric module:
    up to 8 different wavelengths in 4 reading cells
  • Incubation module:
    37°C thermostat block with 16 positions
  • Display:
    Touch model: 5,7” TFT color LCD touchscreen
  • Connectivity:
    2 USB 2.0 ports, 1 USB port type B for technical service and PC connection, 1 Ethernet port (LAN).
  • Internal Storage: 4 GB internal memory to store the performed tests
  • Database format: CSV and XML file, compatible with all formats of database (e.g.: xls, SQL)
  • Printer: Graphic printer on board 80mm width
  • Weight:
    Touch model: 2,80 Kg
  • Dimensions:
    Touch model: 32 cm x 29,5 cm x 13 cm (L x D x H)
  • Power Supply:
    Touch model: external power supply AC/DC Prim. voltage:100 – 250V, 47 – 63 Hz, 0,8 A Sec. voltage 24V, 1,4 VA, max.: 3,0 A
  • Environment conditions to operate: the analyzer and its equipment work at room temperature, from 12°C to 35°C and relative humidity from 20% to 80% not condensed.


CDR logo is a registered trade mark of CDR s.r.l.  Florence, Italy. Photo credit: cdR FoodLab®