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Fish oil was packed in a dark glass bottle with different headspace volume (3 %, 6 % and 9 %) and stored for 8 wk at room temperature. Ethoxiquin as an antioxidant was added in different concentration, 250 mg kg –1 , 500 mg kg –1 and 750 mg kg –1 . Fish oil which was treated with ethoxiquin, 250 mg kg –1 and 500 mg kg –1 , became rancid in 5 wk and 6 wk, respectively. However, the lower the percentage of headspace volume, the more stable the fish oils against oxidation. The concentration of ethoxiquin, 750 mg kg –1 ,prevented rancidity of fish oil that was packed in the bottle with volume of headspace 3 % and 6 %. The highest ethoxiquin concentration (750 mg kg –1 ) which was combined with the lowest headspace volume (3 %) resulted in the most stable fish oil from rancidity during 8 wk of storage.

RELATIONSHIP ANTIOXIDANT CONCENTRATION AND VOLUME HEADSPACE ON THE RANCIDITY OF FISH OIL DURING STORAGE