|Establishment of a test guideline for the evaluation of fish tainting|
Poels, C.L.M.; Fischer, R; Fukawa, K.; Howgate, P.; Maddock, B.G.; Persoone, G.; Stephenson, R.R.; Bontinck, W.J. (1988). Establishment of a test guideline for the evaluation of fish tainting. Chemosphere 17(4): 751-765
In: Chemosphere. Elsevier: Oxford. ISSN 0045-6535, more
|Also published as |
- Poels, C.L.M.; Fischer, R; Fukawa, K.; Howgate, P.; Maddock, B.G.; Persoone, G.; Stephenson, R.R.; Bontinck, W.J. (1989). Establishment of a test guideline for the evaluation of fish tainting, in: IZWO Coll. Rep. 19(1989). IZWO Collected Reprints, 19: pp. chapter 9, more
Marine; Brackish water; Fresh water
|Authors|| || Top |
- Poels, C.L.M.
- Fischer, R
- Fukawa, K.
- Howgate, P.
- Maddock, B.G.
- Persoone, G., more
- Stephenson, R.R.
- Bontinck, W.J.
A test guideline has been established for determining the potential of a chemical to taint seafood. This guideline, based on the exposure of fish and the evaluation of the imparted taint by a triangular test, has been evaluated in a small ring test in which five laboratories tested four chemicals with three fish species. The guideline also contains a procedure for estimating the loss of taint from the test species during a depuration phase in clean water. None of the following factors appeared to have a large or systematic effect on the evaluation of the potential to cause taint: the performing laboratory; type of water used (sea- or freshwater); fish species; evaluation by flavour or by odour; method of preparation and presentation of samples for sensory evaluation.