Standard Guide for Evaluating Odor and Taste of Fish Suspected of Contamination

Importancia y uso:

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.

Subcomité:

E18.06

Referida por:

E1871-17

Volúmen:

14.03

Número ICS:

67.120.30 (Fish and fishery products)

Palabras clave:

contaminant; descriptive testing; discriminative testing; fish; flavors; odors; off flavors; off odors; sensory analysis; shellfish; taint; taste;