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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.
1.1 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.
D3696 Practice for Evaluating an Effluent for Flavor Impairment to Fish Flesh
E253 Terminology Relating to Sensory Evaluation of Materials and Products
Federal Documents21 CFR Part 50 Protection of Human Subjects
ICS Number Code 67.120.30 (Fish and fishery products)
UNSPSC Code 50121500(Fish)
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ASTM E1810-12, Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish , ASTM International, West Conshohocken, PA, 2012, www.astm.orgBack to Top