Abstract: The fish oil extraction industry plays a critical role in providing essential omega-3 fatty acids and other valuable compounds to consumers worldwide. However, this process often generates toxic and noxious odors due to dimethylamine (DMA) and trimethylamine (TMA) gases, which pose serious ecological and socio-environmental problems and are considered strong environmental pollutants. This project aims to reduce the noxious odor emissions from the fish meal and oil extraction industry by introducing a novel approach using odor-reducing agents such as acetic acid, lactic acid, and activated charcoal as a bio-filters. The research aims to improve the overall quality of final products while addressing environmental concerns. The findings contribute to the development of sustainable practices in the industry, promoting efficient and eco-friendly fish processing.
Key words: omega-3 fatty acids, toxic and noxious odors, noxious odor emissions, activated charcoal as a bio-filters.
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