COMPARISON OF RANCIMAT EVALUATION MODES TO ASSESS OXIDATIVE STABILITYOF FISH OILS

Two Rancimat evaluation modes, the induction period (IF), and the time needed to achieve a selected difference in conductivity (t Delta K) w ere compared for assessing relative stability of anchovy, sardine, and hake liver oils. Mean coefficients of variation were 2.5 and 2.4% for IP and t Delta K values, respectively, for oils oxidized in the range 55-90 degrees C. Natural logarithms of IP and t Delta K values varied linearly with temperature (P < 0.001). A linear relationship (r = 0.9 99) was established between the IP and t Delta K values (P < 0.001). R elative oxidative stability of fish oils was determined with the same degree of confidence by either IP or t Delta K values.