ASTM E1810-12

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

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.
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.

General Information

• Status: Historical
• Publication Date: 29-Feb-2012
• ICS: 67.120.30 - Fish and fishery products
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: E1810 − 12
Standard Practice for
Evaluating Effects of Contaminants on Odor and Taste of
1
Exposed Fish
This standard is issued under the fixed designation E1810; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
3
1. Scope ment to Fish Flesh (Withdrawn 2006)
E253 Terminology Relating to Sensory Evaluation of Mate-
1.1 The flavor quality of fish and shellfish (hereinafter
rials and Products
collectively termed “fish”) can be related to their exposure to
4
2.2 Federal Documents:
compounds that might be present in the food chain and the
21 CFR Part 50 Protection of Human Subjects
water in which they live. High-quality fresh fish have a
low-intensity aroma and flavor impact. Certain compounds
3. Terminology
might cause deterioration of, or change to, the flavor of the
3.1 Definitions: Definitions—See Terminology E253.
fish’sflesh.Examplesofsourcesofcontaminantsincludewood
or other processing effluent, odorants of detergents, microbial
4. Summary of Practice
genesis, accidents involving petroleum products, industrial
4.1 Fish that are suspected of having been exposed to
sewage, farm runoff, and feedstuffs. Although many known
contamination are to be processed and maintained for sensory
contaminant compounds can be detected by instrumental
analysis in accordance with appropriate manufacturing prac-
means, the presence of many unknown contaminants is first
tices. After cleaning and evisceration, fish are wrapped in
detected through odor and flavor evaluation. This practice
protective covering such as aluminum foil (which will not
describes methodology for determination of the effects of
impactflavor),placedinlabeledplasticbags,andmaintainedat
water-related contaminants on the odor and taste of exposed
4°C or below, necessary for preservation of the product.
live fish, where flavor impairment is a suspected issue. This
Samples must be frozen if sensory testing cannot be conducted
practice supersedes the sensory evaluation procedures detailed
within 24 h. Immediately prior to sensory testing, the fish are
in Practice D3696.
thawed under refrigeration, if frozen, and homogeneous com-
1.2 The values stated in SI units are to be regarded as
positesamplesareprepared.Individuallyfoil-wrappedaliquots
standard. No other units of measurement are included in this
of 20-g fish (sufficient to provide all panelists with nearly
standard.
identical samples for testing) are steamed and presented to
1.3 This standard does not purport to address all of the
trained sensory panelists for odor or flavor evaluation, or both.
safety concerns, if any, associated with its use. It is the
5. Significance and Use
responsibility of the user of this standard to establish appro-
priate safety and health practices and determine the applica- 5.1 This procedure is used to determine the effects of
bility of regulatory limitations prior to use. Specific hazards
water-related contaminants on the odor and taste of exposed
statements are given in Section 7. fish. This procedure may be used as evidence in showing
compliance with regulatory procedures.
2. Referenced Documents
5.2 This practice is designed for use by fish processors or
2
2.1 ASTM Standards:
research laboratories for evaluations by a trained and moni-
D3696 Practice for Evaluating an Effluent for Flavor Impair-
tored sensory panel under the supervision of a sensory profes-
sional.
1
This practice is under the jurisdiction of ASTM Committee E18 on Sensory
6. Apparatus
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
6.1 Aluminum Foil, heavy-duty, approximately 0.5-mm
Beverage Evaluation.
Current edition approved March 1, 2012. Published April 2012. Originally
thickness, or
approved in 1996. Last previous edition approved in 2004 as E1810 – 96 (2004).
DOI: 10.1520/E1810-12.
2 3
For referenced ASTM standards, visit the ASTM website, www.astm.org, or The last approved version of this historical standard is referenced on
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM www.astm.org.
4
Standards volume information, refer to the standard’s Document Summary page on Code of Federal Regulations, available from the U.S. Government Printing
the ASTM website. Office, Washington, DC 20402.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1

---------------------- Page: 1 ----------------------
E1810 − 12
5
6.2 Polyethylene Bags, heat-sealable, as an alternative to 8.2 See Ref (1).
aluminum foil.
9. Sample Preparation
6.3 Steam Bath, with rack and lid.
9.1 The method of sample prepara
...

This document is not anASTM standard and is intended only to provide the user of anASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation:E1810–96(Reapproved 2004) Designation: E1810 – 12
Standard Practice for
Evaluating Effects of Contaminants on Odor and Taste of
1
Exposed Fish
This standard is issued under the fixed designation E1810; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 The flavor quality of fish and shellfish (hereinafter collectively termed “fish”) is 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 pleasant,
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 during the transportation of 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.
1.2The values stated in SI units are to be regarded as the standard. The values given in parentheses are for information only.
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
2
2.1 ASTM Standards:
D3696 Practice for Evaluating an Effluent for Flavor Impairment to Fish Flesh
E253 Terminology Relating to Sensory Evaluation of Materials and Products
3
2.2 Federal Documents:
CFR Regulations 21,Part 50—Protection of Human Subjects, April 1994. 21 CFR Part 50 Protection of Human Subjects
3. Terminology
3.1 Definitions—See Terminology E253.
4. Summary of Practice
4.1 Fish that are suspected of having been exposed to contamination are to be processed and maintained for sensory analysis
in accordance with appropriate manufacturing practices. After cleaning and evisceration, fish are wrapped in protective covering
such as aluminum foil (which will not impact flavor), placed in labeled plastic bags, and maintained at low temperature, 4°C or
below, necessary for preservation of the product. Samples must be frozen if sensory testing cannot be conducted within 24 h.
Immediately prior to sensory testing, the fish are thawed under refrigeration, if frozen, and homogeneous composite samples are
prepared by blending. prepared. Individually foil-wrapped aliquots of 20-g fish (sufficient to provide all panelists with nearly
identical samples for testing) are steamed and presented to trained sensory panelists for odor or flavor evaluation, or both.
1
This practice is under the jurisdiction ofASTM Committee E18 on Sensory Evaluation of Materials and Products and is the direct responsibility of Subcommittee E18.06
on Food and Beverage Evaluation.
Current edition approved Oct. 1, 2004. Published October 2004. Originally approved in 1996. Last previous edition approved in 1996 as E1810–96. DOI:
10.1520/E1810-96R04.
Current edition approved March 1, 2012. Published April 2012. Originally approved in 1996. Last previous edition approved in 2004 as E1810 – 96 (2004). DOI:
10.1520/E1810-12.
2
For referencedASTM standards, visit theASTM website, www.astm.org, or contactASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Code of Federal Regulations, available from the U.S. Government Printing Office, Washington, DC 20402.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
E1810 – 12
5. Signi
...