Quality assessment of vegetable oils on the basis of the weight gain of product tested under oxidative conditions

This study examines the usability of Differential Thermal Analysis (DTA), Thermogravimetry (TG), and Derivative Thermogravimetry (DTG) procedures for estimating the keeping qualities of edible fish oils. The investigation focused on the relationship between weight loss due to thermal decomposition of the product under static air conditions and the physico-chemical parameters indicating fish oil deterioration. Refined edible fish oil samples were sourced from various fish processing works between 1976 and 1982, following Polish Standard PN-76/A-869116 for preparation and storage. The study systematically determined classical parameters, including density, to establish a baseline for product quality. Key findings reveal significant correlations between DTA, TG, DTG measurements, and the deterioration of the samples, enhancing the understanding of fish oil stability during storage. This approach is expected to provide valuable insights into quality assessment methods applicable to edible oils, contributing to improved standards in the industry.