ASTM E1810-1996(2004) 评估曝露在外的鱼在气味和味道上污染结果的标准规程
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【英文标准名称】:StandardPracticeforEvaluatingEffectsofContaminantsonOdorandTasteofExposedFish
【原文标准名称】:评估曝露在外的鱼在气味和味道上污染结果的标准规程
【标准号】:ASTME1810-1996(2004)
【标准状态】:现行
【国别】:
【发布日期】:1996
【实施或试行日期】:
【发布单位】:美国材料与试验协会(US-ASTM)
【起草单位】:E18.06
【标准类型】:(Practice)
【标准水平】:()
【中文主题词】:
【英文主题词】:descriptivetesting;discriminativetesting;fish;flavors;odors;offflavors;offodors;scaling;sensoryanalysis;shellfish;taint;taste
【摘要】:Thisprocedureisusedtodeterminetheeffectsofwater-relatedcontaminantsontheodorandtasteofexposedfish.Thisproceduremaybeusedasevidenceinshowingcompliancewithregulatoryprocedures.Thispracticeisdesignedforusebyfishprocessorsorresearchlaboratoriesforevaluationsbyatrainedandmonitoredsensorypanelunderthesupervisionofasensoryprofessional.1.1Theflavorqualityoffishandshellfish(hereinaftercollectivelytermed"fish")isrelatedtotheirexposuretocompoundsthatmightbepresentinthefoodchainandthewaterinwhichtheylive.High-qualityfreshfishhaveapleasant,low-intensityflavorimpact.Certaincompoundsmightcausedeteriorationof,orchangeto,theflavorofthefish''sflesh.Examplesofsourcesofcontaminantsincludewoodprocessingeffluent,odorantsofdetergents,microbialgenesis,accidentsduringthetransportationofpetroleumproducts,industrialsewage,farmrunoff,andfeedstuffs.Althoughknowncontaminantcompoundscanbedetectedbyinstrumentalmeans,thepresenceofmanyunknowncontaminantsisfirstdetectedthroughodorandflavorevaluation.Thispracticedescribesmethodologyfordeterminationoftheeffectsofwater-relatedcontaminantsontheodorandtasteofexposedlivefish,whereflavorimpairmentisasuspectedissue.ThispracticesupersedesthesensoryevaluationproceduresdetailedinPracticeD3696.1.2ThevaluesstatedinSIunitsaretoberegardedasthestandard.Thevaluesgiveninparenthesesareforinformationonly.1.3Thisstandarddoesnotpurporttoaddressallofthesafetyconcerns,ifany,associatedwithitsuse.Itistheresponsibilityoftheuserofthisstandardtoestablishappropriatesafetyandhealthpracticesanddeterminetheapplicabilityofregulatorylimitationspriortouse.SpecifichazardsstatementsaregiveninSection7.
【中国标准分类号】:X20
【国际标准分类号】:67_120_30
【页数】:6P.;A4
【正文语种】:
【原文标准名称】:评估曝露在外的鱼在气味和味道上污染结果的标准规程
【标准号】:ASTME1810-1996(2004)
【标准状态】:现行
【国别】:
【发布日期】:1996
【实施或试行日期】:
【发布单位】:美国材料与试验协会(US-ASTM)
【起草单位】:E18.06
【标准类型】:(Practice)
【标准水平】:()
【中文主题词】:
【英文主题词】:descriptivetesting;discriminativetesting;fish;flavors;odors;offflavors;offodors;scaling;sensoryanalysis;shellfish;taint;taste
【摘要】:Thisprocedureisusedtodeterminetheeffectsofwater-relatedcontaminantsontheodorandtasteofexposedfish.Thisproceduremaybeusedasevidenceinshowingcompliancewithregulatoryprocedures.Thispracticeisdesignedforusebyfishprocessorsorresearchlaboratoriesforevaluationsbyatrainedandmonitoredsensorypanelunderthesupervisionofasensoryprofessional.1.1Theflavorqualityoffishandshellfish(hereinaftercollectivelytermed"fish")isrelatedtotheirexposuretocompoundsthatmightbepresentinthefoodchainandthewaterinwhichtheylive.High-qualityfreshfishhaveapleasant,low-intensityflavorimpact.Certaincompoundsmightcausedeteriorationof,orchangeto,theflavorofthefish''sflesh.Examplesofsourcesofcontaminantsincludewoodprocessingeffluent,odorantsofdetergents,microbialgenesis,accidentsduringthetransportationofpetroleumproducts,industrialsewage,farmrunoff,andfeedstuffs.Althoughknowncontaminantcompoundscanbedetectedbyinstrumentalmeans,thepresenceofmanyunknowncontaminantsisfirstdetectedthroughodorandflavorevaluation.Thispracticedescribesmethodologyfordeterminationoftheeffectsofwater-relatedcontaminantsontheodorandtasteofexposedlivefish,whereflavorimpairmentisasuspectedissue.ThispracticesupersedesthesensoryevaluationproceduresdetailedinPracticeD3696.1.2ThevaluesstatedinSIunitsaretoberegardedasthestandard.Thevaluesgiveninparenthesesareforinformationonly.1.3Thisstandarddoesnotpurporttoaddressallofthesafetyconcerns,ifany,associatedwithitsuse.Itistheresponsibilityoftheuserofthisstandardtoestablishappropriatesafetyandhealthpracticesanddeterminetheapplicabilityofregulatorylimitationspriortouse.SpecifichazardsstatementsaregiveninSection7.
【中国标准分类号】:X20
【国际标准分类号】:67_120_30
【页数】:6P.;A4
【正文语种】:
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