Analysis Enzymatic 30°C, 4 h Enzymatic 40°C, 2 h Heat Extraction 90°C, 20 min Gut Head Frame Gut Head Frame Gut Head Frame Colour Orange Yellow Orange Orange Yellow Orange Orange Yellow Orange Odour Fresh oil odour, not fishy Fresh oil odour, not fishy Fresh oil odour, not fishy Fresh oil odour, not fishy Fresh oil odour, not fishy Fresh oil odour, not fishy Fresh oil odour, not fishy Fresh oil odour, not fishy Fresh oil odour, not fishy Peroxide value (meq/kg) 1.57 0.49 0.48 1.45 0.28 0.28 2.65 5.26 0.42 p-Anisidine value 0.67 0.17 0.22 1.03 0.15 0.17 0.81 0.21 0.16 TOTOX value 3.81 1.15 1.18 3.93 0.71 0.73 6.11 10.73 1.00 Free fatty acid (%) 6.49 1.06 0.79 8.76 0.78 0.51 1.67 0.17 0.59 Acid value (mg/KOH g) 12.91 2.10 1.57 17.49 1.55 1.01 3.32 0.33 1.17

Table 6: Salmon oil quality analysis