a. Inspector Action. You, the 91R20, will examine the product for abnormal odor, abnormal flavor, and abnormal color.
b. Cause of Condition. This condition is caused by oxidation of unsaturated fats. Fish products with 6 percent fat or less will normally not be affected by oxidative rancidity.
c. Rusting (Color Change). Rusting will also indicate oxidative rancidity. Rusting will cause a light yellow to brown discoloration.
d. Characteristics of an Advanced Stage (Flavor/Odor Change). A sharp, biting, acrid (burning) flavor and odor indicates an advanced stage of oxidative rancidity. Odor and flavor vary with the stage of the reaction. A complete discussion of oxidative rancidity may be found in paragraph 1-14a.
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