A. A. Spark, J. her
The study aims to investigate the usability of Differential Thermal Analysis (DTA), Thermogravimetry (TG), and Derivative Thermogravimetry (DTG) procedures for estimating the keeping qualities of edible fish oils. These oils, produced from refined middle-grade raw materials accumulated between 1976-1982, were analyzed concerning their weight loss due to thermal decomposition in a static air atmosphere. The samples were sourced from various fish processing facilities in Gdynia and were prepared following Polish Standard PN-76/A-869116. They were maintained in dark environments at a controlled temperature of 277 K to prevent degradation. Results indicated a significant relationship between the weight loss during thermal analysis and the physico-chemical parameters associated with the deterioration of fish oils under oxidative conditions. This research contributes to the understanding of quality assessment methods for edible oils, focusing particularly on their thermal stability and the factors impacting their shelf-life. The findings may be useful in enhancing the quality and preservation of edible fish oils in the food industry.
@article{a380c302-82a1-475e-8d6a-88165aa68be8,
title={quality assessment of vegetable oils on the basis of the weight gain of product tested under oxidative conditions},
author={A. A. Spark and J. her},
year={1976},
language={en}
}TY - JOUR TI - quality assessment of vegetable oils on the basis of the weight gain of product tested under oxidative conditions AU - A. A. Spark AU - J. her PY - 1976 LA - en ER -
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