FoodLab Free Fatty Acids (FFA), Peroxide Value (PV0 and p-Anisidine (AnV) analysis of fish oils

CDR FoodLab

  • Rapid analysis of fish oil
  • Monitor during production and storage
  • No calibration or maintenance

The CDR FoodLab provides quick and easy measurement of multiple parameters in fish oil.

Simple to use, the software guides the user step by step through the test methods and pre-filled reagent vials simplify sample preparation. Tests are completed in a few minutes, facilitating real time process adjustments and improving quality control.

Parameters
Peroxide Value, p-Anisidine Value, Free Fatty Acids

Primary oxidation product levels that can cause rancid flavours can be monitored by measuring Peroxide Value, whilst secondary oxidation product levels which are more indicative of quality can be monitored using p-Anisidine Value measurements. Free Fatty Acid measurements remain the most reliable parameter for oil quality and yield assessment.

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