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Description of ASTM-E1810 2020ASTM E1810-20Redline Standard: Standard Guide for Evaluating Odor and Taste of Fish Suspected of ContaminationASTM E1810Scope 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. Keywords contaminant; descriptive testing; discriminative testing; fish; flavors; odors; off flavors; off odors; sensory analysis; shellfish; taint; taste; ICS Code ICS Number Code 67.120.30 (Fish and fishery products) DOI: 10.1520/E1810-20 This book also exists in the following packages...Subscription InformationMADCAD.com ASTM Standards subscriptions are annual and access is unlimited concurrency based (number of people that can access the subscription at any given time) from single office location. For pricing on multiple office location ASTM Standards Subscriptions, please contact us at info@madcad.com or +1 800.798.9296.
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About ASTMASTM International, formerly known as the American Society for Testing and Materials (ASTM), is a globally recognized leader in the development and delivery of international voluntary consensus standards. Today, some 12,000 ASTM standards are used around the world to improve product quality, enhance safety, facilitate market access and trade, and build consumer confidence. ASTM’s leadership in international standards development is driven by the contributions of its members: more than 30,000 of the world’s top technical experts and business professionals representing 150 countries. Working in an open and transparent process and using ASTM’s advanced electronic infrastructure, ASTM members deliver the test methods, specifications, guides, and practices that support industries and governments worldwide. |
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