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Significance and Use
5.1 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.
5.2 This guide 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.
1.1 This guide covers procedures for determination of the effects of water-related contaminants on the odor and taste of live fish or fishery products after alleged exposure where flavor impairment is a suspected issue.
1.2 This guide addresses safety, harvested quality, sample preparation, assessor selection and training, testing procedures with assessor instructions, as well as test environment and parameters.
1.3 This guide is applicable to product categories from aquaculture and wild-caught sectors. The range of contaminated products could be from a small-scale water source, such as an estuary, or a limited river system, to a large-scale source, such as a bay, gulf or portion of an ocean. For details on how these methods compare to field- or laboratory-exposed fishery samples, see Ref (. )
1.4 Also covered in this guide are fish species, harvest method (wild-caught versus aquaculture/farmed fish), post-harvest handling, processing methods, and storage.
1.5 This guide provides suggested procedures and is not meant to exclude alternate procedures that may be effective. It also does not address all of the nuances of testing throughout the world. It is the responsibility of the user to be aware of their local guidelines and apply them as needed. Some useful resources are also cited in this guide.
1.6 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.7 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use. Specific hazards statements are given in Section .
1.8 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
Federal Documents21 CFR Part 50 Protection of Human Subjects
D3696 Practice for Evaluating an Effluent for Flavor Impairment to Fish Flesh
E253 Terminology Relating to Sensory Evaluation of Materials and Products
ICS Number Code 67.120.30 (Fish and fishery products)
UNSPSC Code 50121500(Fish)
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ASTM E1810-20, Standard Guide for Evaluating Odor and Taste of Fish Suspected of Contamination, ASTM International, West Conshohocken, PA, 2020, www.astm.orgBack to Top