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 plants

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 margarines 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 colour, 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[ ATTRIBUTE: Please check: http://www.flickr.com/photos/28745942@N05/6108414083 to find out how to attribute this image ]or outside the plant. FoodLab Touch analyses are performed with pre-vialed and low environmental impact reagents, in respect ofoperator’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 analysisin 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