水产加工与制品标准-分析测试百科网

SC/T 3110-1996 冻虾仁

本标准规定了冻虾仁的定义、要求、抽样、试验方法、产品分类和标志、标签、包装要求。本标准适用于以对虾科（Penaeidae）、长臂虾科（Palaemonidae）、褐虾科（Crangonidae）及长额虾科（Pandalidae）的虾为原料，经拣选、清洗、去壳等处理的冻生虾仁（球）。不适用于经调味或其他进一步加工的产品。

frozen shrimp

ICS
CCS: X20
发布: 1996-05-29
实施: 1996-12-01

SC/T 3202-1996 干海带

本标准规定了干海带的定义、要求、抽样、试验方法和包装、标志、运输、贮存。本标准适用于鲜海带直接晒干或加盐处理后晒干的淡干、盐干海带。

dried kelp

ICS
CCS: X20
发布: 1996-05-29
实施: 1996-12-01

ASTM E1810-96 评估曝露在外的鱼在气味和味道上污染结果的标准规程

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.

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

ICS: 67.120.30 (Fish and fishery products)
CCS: X20
发布: 1996
实施

ASTM E1810-96(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

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. This practice 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.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.

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