ASTM_E_1810_-_12.pdf

Designation:E181012Standard Practice forEvaluating Effects of Contaminants on Odor and Taste ofExposed Fish1This standard is issued under the fixed designation E1810;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 The flavor quality of fish and shellfish(hereinaftercollectively termed“fish”)can be related to their exposure tocompounds that might be present in the food chain and thewater in which they live.High-quality fresh fish have alow-intensity aroma and flavor impact.Certain compoundsmight cause deterioration of,or change to,the flavor of thefishs flesh.Examples of sources of contaminants include woodor other processing effluent,odorants of detergents,microbialgenesis,accidents involving petroleum products,industrialsewage,farm runoff,and feedstuffs.Although many knowncontaminant compounds can be detected by instrumentalmeans,the presence of many unknown contaminants is firstdetected through odor and flavor evaluation.This practicedescribes methodology for determination of the effects ofwater-related contaminants on the odor and taste of exposedlive fish,where flavor impairment is a suspected issue.Thispractice supersedes the sensory evaluation procedures detailedin Practice D3696.1.2 The values stated in SI units are to be regarded asstandard.No other units of measurement are included in thisstandard.1.3 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.Specific hazardsstatements are given in Section 7.2.Referenced Documents2.1 ASTM Standards:2D3696 Practice for Evaluating an Effluent for Flavor Impair-ment to Fish Flesh(Withdrawn 2006)3E253 Terminology Relating to Sensory Evaluation of Mate-rials and Products2.2 Federal Documents:421 CFR Part 50 Protection of Human Subjects3.Terminology3.1 Definitions:DefinitionsSee Terminology E253.4.Summary of Practice4.1 Fish that are suspected of having been exposed tocontamination are to be processed and maintained for sensoryanalysis in accordance with appropriate manufacturing prac-tices.After cleaning and evisceration,fish are wrapped inprotective covering such as aluminum foil(which will notimpact flavor),placed in labeled plastic bags,and maintained at4C or below,necessary for preservation of the product.Samples must be frozen if sensory testing cannot be conductedwithin 24 h.Immediately prior to sensory testing,the fish arethawed under refrigeration,if frozen,and homogeneous com-posite samples are prepared.Individually foil-wrapped aliquotsof 20-g fish(sufficient to provide all panelists with nearlyidentical samples for testing)are steamed and presented totrained sensory panelists for odor or flavor evaluation,or both.5.Significance and Use5.1 This procedure is used to determine the effects ofwater-related contaminants on the odor and taste of exposedfish.This procedure may be used as evidence in showingcompliance with regulatory procedures.5.2 This practice is designed for use by fish processors orresearch laboratories for evaluations by a trained and moni-tored sensory panel under the supervision of a sensory profes-sional.6.Apparatus6.1 Aluminum Foil,heavy-duty,approximately 0.5-mmthickness,or1This practice is under the jurisdiction of ASTM Committee E18 on SensoryEvaluation and is the direct responsibility of Subcommittee E18.06 on Food andBeverage Evaluation.Current edition approved March 1,2012.Published April 2012.Originallyapproved in 1996.Last previous edition approved in 2004 as E1810 96(2004).DOI:10.1520/E1810-12.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.3The last approved version of this historical standard is referenced onwww.astm.org.4Code of Federal Regulations,available from the U.S.Government PrintingOffice,Washington,DC 20402.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 6.2 Polyethylene Bags,heat-sealable,as an alternative toaluminum foil.6.3 Steam Bath,with rack and lid.6.4 Thermometer,with a range from 20 to 100C.6.5 Electrical Warming Tray.7.Precautions and Safety Hazards7.1 Fish that are being prepared and eviscerated in the fieldshould be visually evaluated to see if the outer coating on skinor shell has evidence of contamination.Determine if thecoating should be disturbed or is significant to results.If thecoating can be disposed of,wiping the skin or shell ispreferable to washing.Use paper towels to wipe