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Description of ASTM-E1810 2012ASTM E1810 - 12Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed FishActive Standard ASTM E1810 | Developed by Subcommittee: E18.06 Book of Standards Volume: 15.08 ASTM E1810Significance 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.
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 SubjectsKeywords contaminant; descriptive testing; discriminative testing; fish; flavors; odors; off flavors; off odors; sensory analysis; shellfish; taint; taste ; Contamination--food; Fishes; Odor--food; Taste ICS Code ICS Number Code 67.120.30 (Fish and fishery products) DOI: 10.1520/E1810-12 ASTM International is a member of CrossRef. ASTM E1810The following editions for this book are also available...This book also exists in the following packages...Subscription InformationMADCAD.com ASTM Standards subscriptions are annual and access is unlimited concurrency based (number of people that can access the subscription at any given time) from single office location. For pricing on multiple office location ASTM Standards Subscriptions, please contact us at info@madcad.com or +1 800.798.9296.
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