ASTM E1810-20

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of the standard as published by ASTM is to be considered the official document.
Designation: E1810 − 12 E1810 − 20
Standard PracticeGuide for
Evaluating Effects of Contaminants on Odor and Taste of
Exposed FishFish Suspected of Contamination
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.
INTRODUCTION
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, and 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
volatile contaminants is first detected through odor and flavor evaluation.
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 methodologyThis guide covers procedures for determination of the effects of water-related contaminants on the
odor and taste of exposed live fish, live fish or fishery products after alleged exposure where flavor impairment is a suspected issue.
This practice supersedes the sensory evaluation procedures detailed in Practice D3696.
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).
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.
This practiceguide is under the jurisdiction of ASTM Committee E18 on Sensory Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
Beverage Evaluation.
Current edition approved March 1, 2012Oct. 1, 2020. Published April 2012October 2020. Originally approved in 1996. Last previous edition approved in 20042012 as
E1810 – 96 (2004).E1810 – 12. DOI: 10.1520/E1810-12.10.1520/E1810-20.
The boldface numbers in parentheses refer to the list of references at the end of this guide.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
E1810 − 20
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 safety, health, and healthenvironmental practices and determine the
applicability of regulatory limitations prior to use. Specific hazards statements are given in Section 7.
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
2.1 ASTM Standards:
D3696 Practice for Evaluating an Effluent for Flavor Impairment to Fish Flesh (Withdrawn 2006)
E253 Terminology Relating to Sensory Evaluation of Materials and Products
2.2 Federal Documents:
21 CFR Part 50 Protection of Human Subjects
3. Terminology
3.1 Definitions:
3.1.1 For definitions of terms used in this guide, refer to Terminology E253. 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 4°C4 °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. Individually
foil-wrapped aliquots of 20-g 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.
5. 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 practiceguide 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.
6. Apparatus
6.1 Aluminum Foil, heavy-duty, approximately 0.5-mm 0.5 mm thickness, or
6.2 Polyethylene Bags, heat-sealable, as an alternative to aluminum foil.
6.3 Steam Bath, with rack and lid.
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volume information, refer to the standard’s Document Summary page on the ASTM website.
The last approved version of this historical standard is referenced on www.astm.org.
Code of Federal Regulations,Available available from the U.S. Government Printing Office, Washington, DC 20402.Superintendent of Documents, 732 N. Capitol St.,
NW, Washington, DC 20401-0001, http://www.access.gpo.gov.
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6.4 Thermometer, with a range from 20 to 100°C.100 °C.
6.5 Electrical Warming Tray.
7. Precautions and Safety Hazards
7.1 Fish that are being prepared and eviscerated in the field should be visually evaluated to see if the outer coating on skin or shell
has evidence of contamination. Determine if the coating should be disturbed or is significant to results. If the coating can be
disposed of, wiping the skin or shell is preferable to washing. Use paper towels to wipe the fish clean. Do not use water containing
the effluent or the dilution water (river, lake, and so forth). In the event that no clean water is available, the fish should be
transported to a source of clean water for cleansing, eviscerating, and freezing.
7.2 Do not taste fish that have died or are suspected of having died as a result of exposure to contaminants, or that show any signs
of toxic effects, because they might be toxic to the taster or possible tissue deterioration might influence the test results.
7.3 Where possible, if fish are to be frozen, they should have been eviscerated prior to freezing because the contents of the viscera
may lead to subsequent flavor effects.
7.4 Minimize personal contact with the effluent or dilutions of the effluent because it is always possible that some hazardous
material, bacterial, or viral pathogen might be present. Clean hands, clothing, and equipment after contact thoroughly.
7.5 Follow local water safety laws and practices in field studies. Check with local enforcement agencies because these laws vary
from one area to another.
7.6 A current food handler’s certificate might be required by local law for the cleaning, handling, and preparation of fish and
shellfish samples.
7.7 Reasonable assurance of pertinent chemical and microbiological safety of the test samples should be assessed before sensory
tests. If potential contaminants are known to be hazardous, then sensory assessment must be by odor evaluation only.
7.8 Panelists must read a statement that they are aware of the requirements of the test procedure. Prior to testing, all panelists must
sign an informed consent form between themselves and the sponsoring organization (see 21 CFR Part 50).
7.9 Every attempt should be made to prevent further contamination of the samples. Panelists and sample preparers and servers
must avoid introducing extraneous odors during preparation and testing from the use of products such as scented hand soap, hand
creams, hairspray, perfume, odorous writing instruments or inks, etc.
8. Sampling Procedures
8.1 See Practice D3696 for conducting laboratory exposure of fishes.
8.2 See Ref (1).
9. Sample Preparation
9.1 The method of sample preparation should result in uniform samples for panelists. Preparation of homogeneous pooled samples
is recommended because there might be flavor variation among fish, as well as within individual fish, such as differences between
the anterior and posterior portions of a fish and dark versus light muscle areas of the fish.
9.1.1 For fresh fish, eviscerate and remove the head, tail, and large bones or shell crustaceans and molluscs. Thaw frozen fish in
a refrigerator (4°C) (4 °C) for up to 18 h.
9.1.2 Observe if the outer coating on skin or shell has evidence of contamination. Determine if the coating should be disturbed
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or is significant to results. If the coating can be disposed of, wiping the skin or shell is preferable to washing. Shred the fish flesh
(with or without skin) or the entire flesh portion of shellfish (de-shelled) in a food processor for 4 s using chopping blades. Mix
shredded fish muscle thoroughly to provide a homogeneous sample. Weigh out or portion 20-g 20 g samples of the composite
mixture, the number of which is equivalent to the number of panelists factored by the number of replicates. Wrap each 20-g 20
g aliquot or sample in heavy-duty aluminum foil (see Appendix X1), and code foil packages with a three-digit code for
identification in sensory analysis. Keep samples refrigerated at all times prior to cooking.
9.1.3 Preparation by steaming is preferable to other cooking methods such as frying or baking because it minimizes other flavor
changes that would result from elevated temperatures and allows the preparation of individual, uniformly cooked samples.
Pretested microwave oven procedures that do not overcook samples or expose samples to food-reactive equipment can be used.
9.1.4 Arrange foil-wrapped samples in a single layer on a rack in a steamer to allow adequate steam circulation. Do not puncture
any of the packages. Cook the samples over steam for 7 min, and serve from electrical warming trays to maintain a constant sample
temperature of 70°C 70 °C during panel sessions. No samples should be held longer than 15 min. The samples should be served
to all panelists after an equivalent interval of time.
9.2 An alternative method of sample preparation is the use of heat-sealable polyethylene bags. The bags containing 20-g 20 g
samples are boiled for 5 min in rapidly boiling water with this method. For all sample wrapping materials, the degree to which
the material might impact the flavor of the fish must be known and addressed.
10. Procedures for Training a Sensory Panel for Flavor Impairment of Fish
10.1 See Refs (2 and 3).
10.1.1 I
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