🔥🔥 Don’t Miss Out on Our End of Autumn Sale. If you have any questions, feel free to click the bottom right corner to contact our customer service..

Concat us[email protected]
Shopping Cart

No products in the cart.

🔍
ASTM-E1810:2012 Edition

ASTM-E1810:2012 Edition

$40.63

E1810-12 Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish

Published By Publication Date Number of Pages
ASTM 2012 6
PDF Format Searchable Printable Preview Now
Guaranteed Safe Checkout
Categories: ,

If you have any questions, feel free to reach out to our online customer service team by clicking on the bottom right corner. We’re here to assist you 24/7.
Email:[email protected]

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.

PDF Catalog

PDF Pages PDF Title
1 Scope
Referenced Documents
Terminology
Summary of Practice
Significance and Use
Apparatus
2 Precautions and Safety Hazards
Sampling Procedures
Sample Preparation
Procedures for Training a Sensory Panel for Flavor Impairment of Fish
3 Sensory Testing Procedure
Sensory Testing Facility
Instructions to Panelists for Odor Evaluations
Instructions to Panelists for Flavor Evaluations
Procedure for Data Collection
Data Handling
Data Interpretation
Keywords
4 X1. PREPARATION OF WRAPPED CODED SAMPLES FOR STEAMING (COOKING) AND PRESENTATION FOR SENSORY ANALYSIS
FIG. X1.1
5 X2. EXAMPLE OF FLAVOR DESCRIPTORS FOR CATFISH
X3. DESCRIPTORS FOR POSSIBLE CONTAMINANTS
TABLE X2.1
TABLE X3.1
6 REFERENCES

Related products

ASTM-E1810
$40.63