ASTM E1810-20
(Guide)Standard Guide for Evaluating Odor and Taste of Fish Suspected of Contamination
Standard Guide for Evaluating Odor and Taste of Fish Suspected of Contamination
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 guide 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 This guide covers procedures for determination of the effects of water-related contaminants on the odor and taste of live fish or fishery products after alleged exposure where flavor impairment is a suspected issue.
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).2
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.
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, health, and environmental 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.
General Information
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Standards Content (Sample)
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.
Designation: E1810 − 20
Standard Guide for
Evaluating Odor and Taste of Fish Suspected of
1
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 theworld.Itistheresponsibilityoftheusertobeawareoftheir
local guidelines and apply them as needed. Some useful
1.1 This guide covers procedures for determination of the
resources are also cited in this guide.
effects of water-related contaminants on the odor and taste of
live fish or fishery products after alleged exposure where flavor 1.6 The values stated in SI units are to be regarded as
impairment is a suspected issue. standard. No other units of measurement are included in this
standard.
1.2 This guide addresses safety, harvested quality, sample
1.7 This standard does not purport to address all of the
preparation, assessor selection and training, testing procedures
safety concerns, if any, associated with its use. It is the
with assessor instructions, as well as test environment and
responsibility of the user of this standard to establish appro-
parameters.
priate safety, health, and environmental practices and deter-
1.3 This guide is applicable to product categories from
mine the applicability of regulatory limitations prior to use.
aquaculture and wild-caught sectors. The range of contami-
Specific hazards statements are given in Section 7.
nated products could be from a small-scale water source, such
1.8 This international standard was developed in accor-
as an estuary, or a limited river system, to a large-scale source,
dance with internationally recognized principles on standard-
such as a bay, gulf or portion of an ocean. For details on how
ization established in the Decision on Principles for the
these methods compare to field- or laboratory-exposed fishery
2 Development of International Standards, Guides and Recom-
samples, see Ref (1).
mendations issued by the World Trade Organization Technical
1.4 Also covered in this guide are fish species, harvest
Barriers to Trade (TBT) Committee.
method (wild-caught versus aquaculture/farmed fish), post-
2. Referenced Documents
harvest handling, processing methods, and storage.
3
1.5 This guide provides suggested procedures and is not 2.1 ASTM Standards:
D3696 Practice for Evaluating an Effluent for Flavor Impair-
meant to exclude alternate procedures that may be effective. It
4
also does not address all of the nuances of testing throughout ment to Fish Flesh (Withdrawn 2006)
E253 Terminology Relating to Sensory Evaluation of Mate-
rials and Products
1
This guide is under the jurisdiction of ASTM Committee E18 on Sensory
Evaluation and is the direct responsibility of Subcommittee E18.06 on Food and
3
Beverage Evaluation. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved Oct. 1, 2020. Published October 2020. Originally contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
approved in 1996. Last previous edition approved in 2012 as E1810 – 12. DOI: Standards volume information, refer to the standard’s Document Summary page on
10.1520/E1810-20. the ASTM website.
2 4
The boldface numbers in parentheses refer to the list of references at the end of The last approved version of this historical standard is referenced on
this guide. www.astm.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
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E1810 − 20
5
2.2 Federal Documents: available, the fish should be transported to a source of clean
21 CFR Part 50 Protection of Human Subjects water for c
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM 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 − 12 E1810 − 20
Standard PracticeGuide for
Evaluating Effects of Contaminants on Odor and Taste of
1
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
2
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.
1
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.
2
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
1
---------------------- Page: 1 ----------------------
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 practic
...
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