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ASTM E1810-96

(Practice)

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

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

SCOPE
1.1 The flavor quality of fish and shellfish (hereinafter collectively termed "fish") is 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 pleasant, low-intensity 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 processing effluent, odorants of detergents, microbial genesis, accidents during the transportation of petroleum products, industrial sewage, farm runoff, and feedstuffs. Although 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 D 3696.  
1.2 The values stated in SI units are to be regarded as the standard. The values given in parentheses are for information only.  
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.

General Information

Status
Historical
Publication Date
09-May-1996
ICS
67.120.30 - Fish and fishery products
Technical Committee
E18 - Sensory Evaluation
Drafting Committee
E18.06 - Food and Beverage Evaluation
Current Stage
Ref Project

Relations

Replaced By
ASTM E1810-96(2004) - Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish
Effective Date
01-Oct-2004
Referred By
ASTM E1871-17 - Standard Guide for Serving Protocol for Sensory Evaluation of Foods and Beverages
Effective Date
10-May-1996

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ASTM E1810-96 - Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed FishASTM E1810-96 - Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish
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ASTM E1810-96 - Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish
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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: E 1810 – 96
Standard Practice for
Evaluating Effects of Contaminants on Odor and Taste of
1
Exposed Fish
This standard is issued under the fixed designation E 1810; 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 (e) indicates an editorial change since the last revision or reapproval.
4
1. Scope 2.2 Federal Documents:
CFR Regulations 21, Part 50—Protection of Human Sub-
1.1 The flavor quality of fish and shellfish (hereinafter
jects, April 1994.
collectively termed “fish”) is related to their exposure to
compounds that might be present in the food chain and the
3. Terminology
water in which they live. High-quality fresh fish have a
3.1 Definitions—See Terminology E 253.
pleasant, low-intensity flavor impact. Certain compounds
might cause deterioration of, or change to, the flavor of the
4. Summary of Practice
fish’s flesh. Examples of sources of contaminants include wood
4.1 Fish that are suspected of having been exposed to
processing effluent, odorants of detergents, microbial genesis,
contamination are to be processed and maintained for sensory
accidents during the transportation of petroleum products,
analysis in accordance with appropriate manufacturing prac-
industrial sewage, farm runoff, and feedstuffs. Although known
tices. After cleaning and evisceration, fish are wrapped in
contaminant compounds can be detected by instrumental
protective covering such as aluminum foil (which will not
means, the presence of many unknown contaminants is first
impact flavor), placed in labeled plastic bags, and maintained at
detected through odor and flavor evaluation. This practice
low temperature, necessary for preservation of the product.
describes methodology for determination of the effects of
Samples must be frozen if sensory testing cannot be conducted
water-related contaminants on the odor and taste of exposed
within 24 h. Immediately prior to sensory testing, the fish are
live fish, where flavor impairment is a suspected issue. This
thawed under refrigeration, if frozen, and homogeneous com-
practice supersedes the sensory evaluation procedures detailed
posite samples are prepared by blending. Individually foil-
in Practice D 3696.
wrapped aliquots of 20-g fish (sufficient to provide all panelists
1.2 The values stated in SI units are to be regarded as the
with identical samples for testing) are steamed and presented to
standard. The values given in parentheses are for information
trained sensory panelists for odor or flavor evaluation, or both.
only.
1.3 This standard does not purport to address all of the
5. Significance and Use
safety concerns, if any, associated with its use. It is the
5.1 This procedure is used to determine the effects of
responsibility of the user of this standard to establish appro-
water-related contaminants on the odor and taste of exposed
priate safety and health practices and determine the applica-
fish. This procedure may be used as evidence in showing
bility of regulatory limitations prior to use. Specific hazards
compliance with regulatory procedures.
statements are given in Section 7.
5.2 This practice is designed for use by fish processors or
research laboratories for evaluations by a trained and moni-
2. Referenced Documents
tored sensory panel under the supervision of a sensory profes-
2.1 ASTM Standards:
sional.
D 3696 Practice for Evaluating an Effluent for Flavor Im-
2
pairment to Fish Flesh
6. Apparatus
E 253 Terminology of Sensory Evaluation of Materials and
6.1 Aluminum Foil, heavy-duty, approximately 0.5-mm
3
Products
thickness, or
6.2 Polyethylene Bags, heat-sealable, as an alternative to
1
aluminum foil.
This practice is under the jurisdiction of ASTM Committee E-18 on Sensory
Evaluation of Materials and Products and is the direct responsibility of Subcom-
6.3 Steam Bath, with rack and lid.
mittee E18.06 on Food, Beverage, and Tobacco Evaluation.
Current edition approved May 10, 1996. Published July 1996.
2
4
Annual Book of ASTM Standards, Vol 11.05.
Code of Federal Regulations, available from the U.S. Government Printing
3
Annual Book of ASTM Standards, Vol 15.07.
Office, Washington, DC 20402.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
1

---------------------- Page: 1 ----------------------
E1810–96
6.4 Thermometer, with a range from 20 to 100°C. differences between the anterior and posterior portions of a fish
6.5 Electrical Warming Tray. and dark versus light muscle areas of the fish.
9.1.1 For fresh fish, scale, if necessary, eviscerate and
7. Precautions and Safety Hazards
remove the head, tail, and large bones or shell crustaceans and
molluscs. Thaw frozen fi
...

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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.
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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.

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5.1 Protection of a species requires prevention of unacceptable effects on the number, weight, health, and uses of the individuals of that species. Toxicity tests can be used provide information about the toxicity of a test material to a specific life stage of a particular species of mussel. The primary adverse effects studied are reduced survival or growth.  
5.2 Results of toxicity tests might be used to predict effects likely to occur on mussels in field situations as a result of an exposure under comparable conditions.  
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5.7 Short-term chronic toxicity tests are conducted for 7 d, a complementary test duration in the USEPA shot-term methods for estimating the chronic toxicity of effluents and receiving waters to fathead minnow (Pimephales promelas; USEPA 2002)  (31) and provides a more direct estimate of the safe concentrations of effluents and receiving waters than acute toxicity tests, at a slightly ...
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1.2 Freshwater mussels (order Unionida) are one of the most imperiled groups of animals in the world, and environmental contamination has been linked as a contributing factor to the decline of mussel populations (Lydeard et al. 2004  (1); Strayer et al. 2004  (2); Haag 2012  (3); Lopes-Lima et al. 2017  (4)).2 Three critical life stages (glochidia, juvenile mussels, and adults) have been used in toxicity assessments and the toxicity studies are separated according to the medium of exposure (water, sediment, and host fish (Ingersoll et al. 2007  (5)). Recent studies on early life stages of mussels have demonstrated that the mussels are among the most sensitive freshwater species to a variety of contaminants, including ammonia, some metals (for example, aluminum, copper, nickel, and zinc), and major ions (for example, chloride, nitrate, potassium, and sulfate) (Bringolf et al. 2007  (6); Newton et al. 2007  (7); Wang et al. 2007ab, 2010, 2011ab, 2016, 2017ab, 2018abc, 2020ab (8-20); Cope et al. 2008  (21); Gillis et al. 2008, 2010, 2011, 2021 (22-25); Miao et al. 2010  (26); Salerno et al. 2020  (27)). These studies indicate that environmental guideline values for individual chemicals established for the protection of aquatic organisms may not be adequately protective of sensitive stages of freshwater mussels. For example, when freshwater mussel toxicity data were included in an update to the United States Environmental Protection Agency (USEPA) ambient water quality criteria (WQC) for ammonia, the acute criterion decreased by about a 1.4 fold and the chronic crite...

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4.1 Absorbed doses of or below 1 kGy can inactivate some parasites, such as the broad fish tapeworm (Dibothrocephalus latus) (2).  
4.2 Absorbed doses below 10 kGy can reduce or eliminate vegetative cells of pathogenic sporeforming and non-sporeforming microorganisms, such as Clostridium spp., Vibrio spp., Salmonellae, Listeria monocytogenes, or Staphylococcus aureus, that may be present in fresh or frozen product.  
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1.1.1.1 Mollusks include bivalve shellfish, such as clams, mussels, and oysters; snails; and cephalopods, such as squid and octopus.
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1.3 The use of reduced-oxygen packaging (vacuum or modified atmosphere, and including products packed in oil) with irradiated, raw product is not covered by this guide. The anaerobic environment created by reduced-oxygen packaging provides the potential for outgrowth of, and toxin production from, Clostridium botulinum spores.  
1.4 This guide does not cover the irradiation of smoked or dried fish to reduce microbial load or to control insect infestation.  
1.5 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.  
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1.2.1 Easily detoxified.  
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