ASTM E1810-96(2004)

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") is 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 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 processing effluent, odorants of detergents, microbial genesis, accidents during the transportation of petroleum products, industrial sewage, farm runoff, and feedstuffs. Although 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 D 3696.
1.2 The values stated in SI units are to be regarded as the standard. The values given in parentheses are for information only.
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: 30-Sep-2004
• ICS: 67.120.30 - Fish and fishery products
• Technical Committee: E18 - Sensory Evaluation
• Drafting Committee: E18.06 - Food and Beverage Evaluation

Relations

• Replaces: ASTM E1810-96 - Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish
• Effective Date: 01-Oct-2004
• Referred By: ASTM E1871-17 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
• Effective Date: 01-Oct-2004

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 – 96 (Reapproved 2004)
Standard Practice for
Evaluating Effects of Contaminants on Odor and Taste of
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 D3696 Practice for Evaluating an Effluent for Flavor Im-
pairment to Fish Flesh
1.1 The flavor quality of fish and shellfish (hereinafter
E253 Terminology Relating to Sensory Evaluation of Ma-
collectively termed “fish”) is related to their exposure to
terials and Products
compounds that might be present in the food chain and the
2.2 Federal Documents:
water in which they live. High-quality fresh fish have a
CFR Regulations 21, Part 50—Protection of Human Sub-
pleasant, low-intensity flavor impact. Certain compounds
jects, April 1994.
might cause deterioration of, or change to, the flavor of the
fish’sflesh.Examplesofsourcesofcontaminantsincludewood
3. Terminology
processing effluent, odorants of detergents, microbial genesis,
3.1 Definitions—See Terminology E253.
accidents during the transportation of petroleum products,
industrialsewage,farmrunoff,andfeedstuffs.Althoughknown
4. Summary of Practice
contaminant compounds can be detected by instrumental
4.1 Fish that are suspected of having been exposed to
means, the presence of many unknown contaminants is first
contamination are to be processed and maintained for sensory
detected through odor and flavor evaluation. This practice
analysis in accordance with appropriate manufacturing prac-
describes methodology for determination of the effects of
tices. After cleaning and evisceration, fish are wrapped in
water-related contaminants on the odor and taste of exposed
protective covering such as aluminum foil (which will not
live fish, where flavor impairment is a suspected issue. This
impactflavor),placedinlabeledplasticbags,andmaintainedat
practice supersedes the sensory evaluation procedures detailed
low temperature, necessary for preservation of the product.
in Practice D3696.
Samples must be frozen if sensory testing cannot be conducted
1.2 The values stated in SI units are to be regarded as the
within 24 h. Immediately prior to sensory testing, the fish are
standard. The values given in parentheses are for information
thawed under refrigeration, if frozen, and homogeneous com-
only.
posite samples are prepared by blending. Individually foil-
1.3 This standard does not purport to address all of the
wrapped aliquots of 20-g fish (sufficient to provide all panelists
safety concerns, if any, associated with its use. It is the
withidenticalsamplesfortesting)aresteamedandpresentedto
responsibility of the user of this standard to establish appro-
trained sensory panelists for odor or flavor evaluation, or both.
priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use. Specific hazards
5. Significance and Use
statements are given in Section 7.
5.1 This procedure is used to determine the effects of
water-related contaminants on the odor and taste of exposed
2. Referenced Documents
2 fish. This procedure may be used as evidence in showing
2.1 ASTM Standards:
compliance with regulatory procedures.
5.2 This practice is designed for use by fish processors or
This practice is under the jurisdiction of ASTM Committee E18 on Sensory
research laboratories for evaluations by a trained and moni-
Evaluation of Materials and Products and is the direct responsibility of Subcom-
tored sensory panel under the supervision of a sensory profes-
mittee E18.06 on Food and Beverage Evaluation.
sional.
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.
2 3
For referenced ASTM standards, visit the ASTM website, www.astm.org, or Withdrawn. The last approved version of this historical standard is referenced
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM on www.astm.org.
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.
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E1810 – 96 (2004)
6. Apparatus 9. Sample Preparation
6.1 Aluminum Foil, heavy-duty, approximately 0.5-mm
9.1 The method of sample preparation should result in
thickness, or
uniform samples for panelists. Preparation of homogeneous
6.2 Polyethylene Bags, heat-sealable, as an alternative to
pooled samples is recommended because there might be flavor
aluminum foil.
variationbetweenfish,aswellaswithinindividualfish,suchas
6.3 Steam Bath, with rack and lid.
differences between the anterior and posterior portions of a fish
6.4 Thermometer, with a range from 20 to 100°C.
and dark versus light muscle areas of the fish.
6.5 Electrical Warming Tray.
9.1.1 For fresh fish, scale, if necessary, eviscerate and
remove the head, tail, and large bones or shell crustaceans and
7. Precautions and Safety Hazards
molluscs. Thaw frozen fish in a refrigerator (4°C) for up to 18
7.1 Fishthatarebeingcleanedinthefieldshouldbewashed h.
with a source of clean, fresh water, and not with effluent or the
9.1.2 Wash each fish in cold running water for 60 s. Shred
dilutionwater(river,lake,etc.).Intheeventthatnocleanwater
the fish flesh (with or without skin) or the entire flesh portion
is available, the fish should be transported to a source of clean
of shellfish (de-shelled) in a food processor for 4 s using
water for cleansing, eviscerating, and freezing. Use paper
chopping blades to provide a homogeneous sample. Weigh out
towels to wipe the fish clean.
20-g samples, the number of which is equivalent to the number
7.2 Do not taste fish that have died or are suspected of
of panelists. Wrap each 20-g aliquot or sample in heavy-duty
having died as a result of exposure to contaminants, or that
aluminum foil (seeAppendix X1), and code foil packages with
show any signs of toxic effects, because they might be toxic to
a three-digit code for identification in sensory analysis. Keep
the taster or possible tissue deterioration might influence the
samples refrigerated at all times prior to cooking.
test results.
9.1.3 Preparation by steaming is preferable to other cooking
7.3 Wherepossible,iffisharetobefrozen,theyshouldhave
methods such as frying, baking, or microwaving because it
been eviscerated prior to freezing because the contents of the
minimizes other flavor changes that would result from elevated
viscera may lead to subsequent flavor effects.
temperatures and allows the preparation of individual, uni-
7.4 Minimize personal contact with the effluent or dilutions
formly cooked samples.
of the effluent because it is always possible that some hazard-
9.1.4 Arrange foil-wrapped samples in a single layer on a
ous material, bacterial, or viral pathogen might be present.
rack in a steamer to allow adequate steam circulation. Do not
Clean hands, clothing, and equipment after contact thoroughly.
punctureanyofthepackages.Cookthesamplesoversteamfor
7.5 Follow local water safety laws and practices in field
7 min, and serve from electrical warming trays to maintain a
studies. Check with local enforcement agencies because these
constant sample temperature of 70°C during panel sessions.
laws vary from one area to another.
The samples should be served to all panelists after an equiva-
7.6 Acurrentfoodhandler’scertificatemightberequiredby
lent interval of time. No samples should be held longer than 15
locallawforthecleaning,handling,andpreparationoffishand
min.
shellfish samples.
9.2 An alternative method of sample preparation is the use
7.7 Chemical and microbiological analysis of the test
of heat-sealable polyethylene bags. The bags containing 20-g
samples should be undertaken prior to sensory analysis. If
samples are boiled for 5 min in rapidly boiling water with this
potential contaminants are known to be hazardous, then sen-
method. For all sample wrapping materials, the degree to
sory assessment must be by odor evaluation only.
which the material might impact the flavor of the fish must be
7.8 Panelists must read a statement that they are aware of
known and addressed.
the requirements of the test procedure. Prior to testing, all
panelists must sign an informed consent form between them-
10. Procedures for Training a Sensory Panel for Flavor
selves and the sponsoring organization (see CFR Regulations
Impairment of Fish
21, Part 50).
7.9 Every attempt should be made to prevent further con- 10.1 See Refs (2 and 3).
tamination of the samples. Panelists and sample preparers and
10.1.1 Individuals who are selected to participate as sensory
servers must avoid introducing extraneous odors during prepa-
panelists should be selected for their experience and ability to
ration and testing from the use of products such as scented
detect and quantify the off-flavors (when possible) from the
hand soap, hand creams, hairspray, perfume, odorous writing
suspected contaminant source; they should be trained in the
instruments or inks, etc.
evaluation procedure, and their performance should be vali-
dated before testing begins, as recommended in Ref (2). All
8. Sampling Procedures
training and test evaluations should be documented, and
records should be retained.
8.1 See Practice D3696 for conducting laboratory exposure
of fishes. 10.2 Determine the training needs based on the specific test
8.2 See Ref (1). objective. Tests may include attribute recognition, attribute
intensity ratings, or difference tests, or some combination
thereof (3). Panelists must be familiar with the test procedure
and any scale(s) to be used for evaluating the samples.
The boldface numbers in parentheses refer to the list of references at the end of
this practice. 10.3 Terminology and Characteristics:
E1810 – 96 (2004)
10.3.1 A limited lexicon specific for the descriptors and samples the panelists should sniff in the same manner, keeping
references for odors and flavors for fish and contaminants is the distance from the nose, number of sniffs, and length of
included in Appendix X2 and Appendix X3. sniffing constant.
13.4 Instruct panelists to smell the back of the hand or a
NOTE 1—Reference ASTM E-18-04-22 Descriptive Analysis Lexicon.
container of clean potable water before testing samples and
10.3.2 Odor recognition tests should include some of the
between samples to help “zero” the nose and to prevent
contaminants if they are known to be present in the fish.
adaptation to the od
...