Pangasius fish oil is rich in unsaturated fatty acids that are beneficial for health. However, unsaturated fatty acids are easy degraded due to temperatures and oxidation. This study aimed to determine the changes in the quality of pangasius fish oil during heating and the result of oxidation value based on activation energy. Pangasius fish oil was heated at three different temperatures which were 70C, 80C, and 90C for 15, 30, 45, 60, and 75 min. The observation includes peroxide value, TBA value, FFA, and fatty acid profiles. The results showed that higher temperatures and prolonged heating increased the peroxide value, TBA value, and FFA. The rate of quality degradation in pangasius fish oil proved by each activation energy of PV 111.433 kJ/mol, TBA 7.368 kJ/mol, and FFA 83.971 kJ/mol and unsaturated fatty acid, especially linolenic acid decreased. It showed that the oxidation during heating reduced the quality of pangasius fish oil.

鲶鱼鱼油富含对健康有益的不饱和脂肪酸。然而，不饱和脂肪酸容易因温度和氧化而降解。本研究旨在确定加热过程中鲶鱼油品质的变化以及基于活化能的氧化值结果。Pangasius 鱼油在 70C、80C 和 90C 三种不同温度下加热 15、30、45、60 和 75 分钟。观察结果包括过氧化值、TBA 值、FFA 和脂肪酸谱。结果表明，较高的温度和长时间的加热会增加过氧化值、TBA 值和 FFA。PV 111.433 kJ/mol、TBA 7.368 kJ/mol、FFA 83.971 kJ/mol和不饱和脂肪酸各活化能证明的鲶鱼油品质降解率，尤其是亚麻酸减少。表明加热过程中的氧化降低了鲶鱼油的品质。