CAC-GL 31-1999THE SENSORY EVALUATIONOF FISH AND SHELLFISH IN LABORATORIES

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1、CAC/GL31Page1of33CODEXGUIDELINESFORTHESENSORYEVALUATIONOFFISHANDSHELLFISHINLABORATORIESCAC-GL31-1999I.SCOPEANDPURPOSEOFTHEGUIDELINESII.FACILITIESFORSENSORYEVALUATION2.1GeneralObservations2.2LaboratoriesforSensoryEvaluation2.2.1LocationandLayout2.2.2Pre

2、parationArea2.2.3EvaluationArea2.2.4EquipmentIII.PROCEDURESFORSENSORYEVALUATION3.1CollectingandTransportingSamples3.2PreparationofSamplesforExamination3.3Cooking3.4ProceduresfortheAssessmentofProducts3.4.1AssessmentofRawProducts3.4.2AssessmentofFrozenP

3、roducts3.4.3AssessmentofCookedSamplesIV.TRAININGOFASSESSORS4.1ObjectiveSensoryTraining4.1.1ConsiderationforObjectiveSensoryTraining4.1.2SelectionofCandidateAssessors4.1.2ScreeningforPerceptionofBasicTastes4.1.2.2ScreeningforPerceptionofOdours4.1.2.3Scr

4、eeningforNormalColourPerception4.1.2.4ScreeningTestfortheAssessmentofTexture4.1.3TrainingofAssessors4.1.4MonitoringofAssessors4.1.5ReferenceDocuments4.2PreparationandHandlingofSamples4.2.1TypeofSamples4.2.2PreparationofSamplePacks4.2.3Characteristicsof

5、Samples4.2.3.1SensoryAttributes4.2.3.2ChemicalAttributesAnnexIExamplesofAttributesofFisheryProductsUsedinSensoryEvaluationCAC/GL31Page2of33AnnexIIExamplesofTestMethodsWhichWouldbeAppropriateforUseAnnexIIISuggestedSyllabusforaTrainingCourseforAssessorsi

6、ntheSensoryAssessmentofFishandFisheryProductsAppendixIDefinitionsofTermsusedinSensoryAnalysisofSeafoodAppendixIIReferencedocumentsCAC/GL31Page3of33GUIDELINESFORTHESENSORYEVALUATIONOFFISHANDSHELLFISHINLABORATORIESI.SCOPEANDPURPOSEOFTHEGUIDELINESTheguide

7、linesareintendedtobeusedbyanalystswhoneedtoapplysensorymethodswhenusingcriteriabasedonsensoryattributesoftheproducts.AlthoughtheguidelineshavebeenwrittenwiththeCodexrequirementsinmindtheyincludesomeprovisionsforproductsnotcoveredbythesestandardsbutwher

8、e1sensoryevaluationisusedinthetestingoffisheryproductsforconformityrequirements.Theseguidelinesaretobeusedforsensoryexaminationofsamplesinalaboratorytodeterminedefectsbyprocedures,includingcooking,whicharenotnormallydonebyanalystsinthef