Over deze norm
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.
|Engelse titel||Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish|