We need your consent to use the individual data so that you can see information about your interests, among other things. Click "OK" to give your consent.
Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish
STANDARD published on 1.3.2012
Designation standards: ASTM E1810-12
Note: WITHDRAWN
Publication date standards: 1.3.2012
SKU: NS-43131
The number of pages: 6
Approximate weight : 18 g (0.04 lbs)
Country: American technical standard
Category: Technical standards ASTM
Keywords:
contaminant, descriptive testing, discriminative testing, fish, flavors, odors, off flavors, off odors, sensory analysis, shellfish, taint, taste, Contamination--food, Fishes, Odor--food, Taste, ICS Number Code 67.120.30 (Fish and fishery products)
Significance and Use | ||||||
This procedure is used to determine the effects of water-related contaminants on the odor and taste of exposed fish. This procedure may be used as evidence in showing compliance with regulatory procedures. This practice is designed for use by fish processors or research laboratories for evaluations by a trained and monitored sensory panel under the supervision of a sensory professional. |
||||||
1. Scope | ||||||
1.1 The flavor quality of fish and shellfish (hereinafter collectively termed “fish”) can be related to their exposure to compounds that might be present in the food chain and the water in which they live. High-quality fresh fish have a low-intensity aroma and flavor impact. Certain compounds might cause deterioration of, or change to, the flavor of the fish's flesh. Examples of sources of contaminants include wood or other processing effluent, odorants of detergents, microbial genesis, accidents involving petroleum products, industrial sewage, farm runoff, and feedstuffs. Although many known contaminant compounds can be detected by instrumental means, the presence of many unknown contaminants is first detected through odor and flavor evaluation. This practice describes methodology for determination of the effects of water-related contaminants on the odor and taste of exposed live fish, where flavor impairment is a suspected issue. This practice supersedes the sensory evaluation procedures detailed in Practice D3696. 1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific hazards statements are given in Section 7. |
||||||
2. Referenced Documents | ||||||
|
1.2.1989
1.8.2011
1.4.2006
WITHDRAWN
28.1.1982
20.5.1964
1.8.2003
Do you want to make sure you use only the valid technical standards?
We can offer you a solution which will provide you a monthly overview concerning the updating of standards which you use.
Would you like to know more? Look at this page.
Latest update: 2024-05-03 (Number of items: 2 896 946)
© Copyright 2024 NORMSERVIS s.r.o.