CAC-GL 31-1999 Codex Guidelines For The Sensory Evaluation
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ID： |
7D6F26FDA24B499DB54E00560C6B0E13 |
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文件大小(MB)： |
0.08 |
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页数： |
33 |
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文件格式： |
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日期： |
2004-12-24 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CAC/GL 31 Page 1 of 33,CODEX GUIDELINES FOR THE SENSORY EVALUATION,OF FISH AND SHELLFISH IN LABORATORIES,CAC-GL 31-1999,I. SCOPE AND PURPOSE OF THE GUIDELINES,II. FACILITIES FOR SENSORY EVALUATION,2.1 General Observations,2.2 Laboratories for Sensory Evaluation,2.2.1 Location and Layout,2.2.2 Preparation Area,2.2.3 Evaluation Area,2.2.4 Equipment,III. PROCEDURES FOR SENSORY EVALUATION,3.1 Collecting and Transporting Samples,3.2 Preparation of Samples for Examination,3.3 Cooking,3.4 Procedures for the Assessment of Products,3.4.1 Assessment of Raw Products,3.4.2 Assessment of Frozen Products,3.4.3 Assessment of Cooked Samples,IV. TRAINING OF ASSESSORS,4.1 Objective Sensory Training,4.1.1 Consideration for Objective Sensory Training,4.1.2 Selection of Candidate Assessors,4.1.2 Screening for Perception of Basic Tastes,4.1.2.2 Screening for Perception of Odours,4.1.2.3 Screening for Normal Colour Perception,4.1.2.4 Screening Test for the Assessment of Texture,4.1.3 Training of Assessors,4.1.4 Monitoring of Assessors,4.1.5 Reference Documents,4.2 Preparation and Handling of Samples,4.2.1 Type of Samples,4.2.2 Preparation of Sample Packs,4.2.3 Characteristics of Samples,4.2.3.1 Sensory Attributes,4.2.3.2 Chemical Attributes,Annex I Examples of Attributes of Fishery Products Used in Sensory Evaluation,CAC/GL 31 Page 2 of 33,Annex II Examples of Test Methods Which Would be Appropriate for Use,Annex III Suggested Syllabus for a Training Course for Assessors in the Sensory Assessment of,Fish and Fishery Products,Appendix I Definitions of Terms used in Sensory Analysis of Seafood,Appendix II Reference documents,CAC/GL 31 Page 3 of 33,GUIDELINES FOR THE SENSORY EVALUATION,OF FISH AND SHELLFISH IN LABORATORIES,I. SCOPE AND PURPOSE OF THE GUIDELINES,The guidelines are intended to be used by analysts who need to apply sensory methods when using criteria,based on sensory attributes of the products. Although the guidelines have been written with the Codex,requirements in mind they include some provisions for products not covered by these standards but where,sensory evaluation is used in the testing of fishery products for conformity requirements.1 These guidelines are,to be used for sensory examination of samples in a laboratory to determine defects by procedures, including,cooking, which are not normally done by analysts in the field. Technical information is provided on the,laboratory facilities used for such analyses and training of analysts.,The objective of guidelines is to ensure uniformity of application of standards by making recommendations for,inspection purposes concerning the facilities required in sensory testing and the procedures for carrying out,sensory tests.,For the purpose of this document the use of fish means finfish, crustaceans, and molluscs.,II. FACILITIES FOR SENSORY EVALUATION,2.1 GENERAL OBSERVATIONS,Sensory evaluation should be carried out by adequately trained personnel (see Section IV). They evaluate a,specialized range of products, and use one sensory methodology.,2.2 LABORATORIES FOR SENSORY EVALUATION,2.2.1 Location and Layout,Figure 1 illustrates a plan of a laboratory that would be suitable for use for examining fishery products. The,plan illustrates the principle that the preparation area should be separate from the evaluation area.,Office accommodation, storage rooms, staff facilities, and possibly other test facilities should be provided,elsewhere in the premises. The evaluation area must not be used for chemical and microbiological analyses,however, some types of analyses could be done in the preparation area.,2.2.2 Preparation Area,This area is to used for the handling and storage of fishery products, and for the preparation of samples for,sensory evaluation. It should be constructed so as to comply with the requirements of good manufacture,1 Additional criteria may be included if new recommendations are made by the Committee,CAC/GL 31 Page 4 of 33,practices for the design and construction of fishery establishments. The rooms should be designed to ensure,cooking odours do not interfere with sensory analysis.,2.2.3 Evaluation Area,There should be no preparation of products in this area other than final trimming of samples prior to cooking.,The area, ventilation, procedures and sample sequence should be organized to minimize disturbing sensory,stimuli. Also influence and disturbances from fellow evaluators and other personnel should be minimized. The,colour of evaluation area should be neutral.,The working surfaces should be illuminated by daylight or artificial daylight. Any specific conditions in,standards should be met.,CAC/GL 31 Page 5 of 33,CAC/GL ……
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