Testing Fish Oil

A recent study comparing CDR FoodLab results with the official methods highlights its excellent performance in fish oil analysis, offering quick, accurate and consistent results.

• Peroxide value (PV) is a key indicator of the primary oxidation stage. It measures the concentration of peroxides which are unstable compounds formed when liquids react with oxygen which can cause rancid flavours
• The p-Anisidine value (AnV) is a critical measure of the secondary oxidation stage. It quantifies the concentration of aldehydes which are by products formed during the oxidation of unsaturated fatty acids
• Acidity, measured as free fatty acids (FFA), is a key indicator of oil quality and freshness. It reflects the degree of hydrolysis of triglycerides, which can occur due to improper storage, enzymatic activity or oxidation

The correlation coefficients confirm a strong agreement between CDR FoodLab and the official methods across the entire range of acidity values.

Free Fatty Acids