If we heat the omega 3 fatty acid at a higher temperature, it starts degrading, but which compounds does it break?
Trans fatty acids (trans fats) are made through hydrogenation to solidify liquid oils. Heating omega-6 oils such as corn oil to high temperatures creates trans fats. Trans fats increase the shelf life of oils and are found in vegetable shortenings and in some margarines, commercial pastries, fried foods, crackers, cookies, and snack foods. Intake of trans fatty acids increases blood LDL-cholesterol ("bad" cholesterol), decreases HDL cholesterol ("good cholesterol"), and raises the risk of coronary heart disease.
Please see below link for the breakdown structure
http://www.benbest.com/health/essfat.html
They are degrading to trans fatty acids. But when we freeze fish meat or oil in -18 for long time Omega-3 fatty acids degraded and amounts of mono-unsaturated and saturated fatty acids increased gradually over the time. In these situations we must add antioxidants to oils such as BHT (butilated hydroxy toluene) or vitamin E.
Degradation to form trans fatty acids which can cause severe heart problems
Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)
Larsen, D., Quek, S.Y., & Eyres, L. (2010, Mar 15). Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha) [Abstract]. Food Chemistry, 119(2): 785-790. DOI:10.1016/j.foodchem.2009.07.037
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