Rancidity in Lean Fish Muscle.: I. A Proposed Accelerated Copper-Catalyzed Method for Evaluating the Tendency of Fish Muscle to Become Rancid

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Abstract
A method that can be carried out within 24–72 hr is suggested for determining the tendency of fish muscle to become rancid. It consists of adding measured, trace amounts of copper ion to muscle that has been blended with water (1:3) followed by storage at 0 °C. Rancidity is observed subjectively by noting the odours that develop and objectively by means of the thiobarbituric acid reaction.