The Free Fatty Acid Content of Fish Oil‐An Analysis of Anchovy Lipids at Different Stages in the Manufacture of Anchovy Meal and Oil

Abstract

Abstract The quality of fish oil, as reflected by its free fatty acid (FFA) content, was studied in relation to the processing conditions of fish meal manufacture from anchovy (Engraulis capensis). Six samples of anchovy lipids were isolated from consecutive stages of the process and analysed for fatty acid composition, FFA, phosphorus and choline content. Results indicated that no significant oxidation of polyunsaturated fatty acids takes place in the fish meal manufacturing process. Only minimal amounts of FFA, generated as a result of chemical breakdown, are accumulated in the fish meal, rather than the press oil.