Enzymotec said its krill oil data sheets would now document levels of tri methyl amine (TMA) and total volatile nitrogen (TVN). While there is no requirement to record these levels under EU Good manufacturing Practice (GMP) law, the company urged others to follow its lead to boost customer confidence across the sector.
"We want our consumers to feel comfortable knowing that the material they are getting is as fresh and active as the first day it was produced and we have a suitable way to show that," said chief executive officer of Enzymotec USA, Elzaphan Hotam.
"The scientific community has long been able to analyse, identify and quantify those ‘signaling’ odor factors of foul sea food. We have simply placed them in the perspective of our krill oil to better serve our customers and end consumers. We believe that buyers, scientists, marketing people as well as consumers of krill oil should be educated that krill oil is a sensitive complex, which requires the know-how and technology to ensure it maintains its unique biological and physical attributes over time. Freshness of the product is one of the parameters they should consider."
Dr Eyal Afergan, who works in Enzymotec's process development team said omega-3 and phospholipid-rich krill and fish oil spoilage resulted in, “TMA, ammonia and other basic nitrogenous compounds” that produced the foul odour of seafood.
“The most common chemical parameters for assessing the freshness for unprocessed marine based products are TVN and TMA.”