Krill Oil Quality and Freshness
Krill Doctor™ is dedicated to ensuring the quality and freshness of our product. “Quality fish” in the marine industry refers to the freshness, aesthetic appearance and spoilage degree of the marine product. Government authorities that are concerned mainly with health hazards, quality refers to absence of any harmful agents like pathogenic organisms, chemicals and parasites. A marine product hygiene related directive of European Union has specified that if organoleptic examinations show doubts about the freshness of the product, the inspectors should use TVN, total volatile basic nitrogen as the chemical test.
Krill one of the largest biomass in the world, is a marine species belonging to the family of crustaceans breeding in the southern ocean. Scientifically, Antarctic krill is referred to as Euphasia Superba. A most superior species of krill known to have several properties is known as Antarctica krill. Antarctica krill scientifically known as Euphasia superba is commonly used for human consumption due to its superior Omega-3 Health Benefits.
When we talk about quality and freshness of krill oil, we refer to complete absence of hazards such as parasites, chemicals, pathogenic microorganisms and toxic substances from the Krill Oil. This in turn refers to the degree of spoilage the Krill has undergone. In this regard, odor is the main aspect that is the deciding parameter of the Krill Oil spoilage. Or in other terms, odor is the spoilage indicator of the krill oil. Let us study this in a bit detail. Odor along with other sensory parameters is used to determine the freshness of the marine animals including Krill. For assessing the freshness of the oil, we need to take into consideration the freshness of the Krill at the time of catch and several days after the catch. These are some of the molecules that serve as important determinants of the freshness of the krill. As per the guidelines issued by the European Union directive on krill oil hygiene; it states that if there are any follies found with the krill oil hygiene based on the organoleptic examination then the TVN chemical test should be carried for further testing the krill oil quality.
If we talk of values to assess the freshness of krill oil quality then, fresh krill oil will have TVN in the concentration of 12mgN/100gr, whereas slightly decomposed krill oil will have 12-20mgN/100gr; however this krill oil can be still considered to be edible. A fully decomposed krill oil will have TVN in the concentration of >25mgN/100gr. Thus, to conclude for determining the freshness of the krill oil the TVN concentration should be considered and for determining the quality aspect of the krill oil, the levels of TVN should be measured.
Krill oil with high levels of impurities can continue to accrue high levels of these compounds along with other contamination compounds. It is therefore necessary to maintain a strict regulation of these levels in krill oil and Krill Doctor has a controlled supply chain that ensures fresh product for consumers.