ASTM E1810 - 12

    Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish

    Active Standard ASTM E1810 | Developed by Subcommittee: E18.06

    Book of Standards Volume: 15.08


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    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 (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.

    ASTM Standards

    D3696 Practice for Evaluating an Effluent for Flavor Impairment to Fish Flesh

    E253 Terminology Relating to Sensory Evaluation of Materials and Products

    Federal Documents

    21CFRPart50 Protection of Human Subjects


    ICS Code

    ICS Number Code 67.120.30 (Fish and fishery products)

    UNSPSC Code

    UNSPSC Code


    DOI: 10.1520/E1810-12

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