1. Sensory Identification of Aquatic Products and Aquatic Products Sensory Identification When assessing the quality of aquatic products and their products, it is mainly through sensory indicators such as body surface morphology, freshness, color, odor, meat elasticity, and cleanliness level. Comprehensive evaluation. For aquatic products, the first is to observe how their liveliness and whether they have a certain vitality; the second is to look at the integrity of the appearance of the body, pay attention to the presence of scars, detached claws, separation of flesh and meat, etc.; again observe the body The degree of cleanliness of the table is the presence or absence of filth and impurities. Then it is to look at its color, smell its smell, and taste its taste if necessary. In summary, the sensory evaluation was performed again. For aquatic product education, the sensory identification is mainly the appearance, color, smell and taste. Whether or not it has the typical normal smell and flavor of the product is of great significance in making a correct judgment. 2, identify the quality of fresh fish (1) eyeballs identify fresh fish - eye fullness, corneal clear and transparent, elastic. Secondary fish - the eyeball is not prominent, the cornea is wrinkled, slightly turbid, and sometimes red blood inside the spill. Corrupt fish - The eyeball collapses or dries, and the cornea shrinks or breaks. (2) Identification of fish fresh fish - silk clear bright red, mucus is transparent, with salty smell of saltwater fish or earthy smell of freshwater fish, no smell. The second fish - dark reddish gray or gray purple, mild mucus odor, bad smell. Corrupt fish - brownish or grayish white, dirty mucus with an unpleasant rancid odor. (3) Identification of fresh fish on the body surface - transparent mucus, scales shiny and closely attached to the fish body, not easy to fall off (except oysters, large yellow croaker, small yellow croaker). Sub-fresh fish - more mucous opacity, scales poor gloss and easier to fall off, mucus sticky and cloudy. Corrupt fish - body surface dull, with dirty mucus on the surface, scales and fish skin depleted, with rancid odor. (4) Muscles identify fresh fish - the muscles are firm and elastic, and the depressions immediately disappear after acupressure, no peculiar smell, and shiny muscle sections. Fresh fish - muscles are slightly loose, the depression disappears slowly after acupressure, slight odor, and shiny muscle section. Corrupt fish - loose muscles, easy to separate from fish bones, depression formed by finger pressure can not be restored or fingers can pierce the fish. (5) Appearance of the abdomen to identify fresh fish - normal abdomen, no swelling, white anal hole, depression. Fresh fish - abdominal swelling is not obvious, slightly protruding anus. Corrupt fish - The abdomen swells, softens, or ruptures, with dark gray or light green spots on the surface, and the anus protruding or broken. 3, identify the quality of frozen fish Fresh fish after freezing at a low temperature of -23 °C, the fish hardened, its quality is not as good as the quality of the fish so easy to identify. Identification of frozen fish should pay attention to the following aspects: (1) Body surface: good quality frozen fish, bright color and fresh fish-like bright, clean surface, anal tightening. Poor quality frozen fish, dark dull surface, protruding anus. (2) Fish eyes: Frozen fish with good quality, full eyeballs protruding, cornea transparent, clean without dirt. Poor quality frozen fish, the eyeball is flat or slightly depressed, and the cornea is turbid and white. (3) Organization: Good quality frozen fish, complete body shape, with a knife to open the inspection, the meat is not strong sting, there is no red line at the spine, the gallbladder is not broken. Poor quality frozen fish, incomplete in shape, cut open with a knife, loose flesh, stabbing phenomenon, gallbladder rupture. 4, identify the quality of salted fish (1) color to identify good quality salted fish - fresh color, with a luster. Substandard salted fish - the color is not bright or dark talk. Inferior salty fish - yellow or red on body surface. (2) Body surface identification of good quality salted fish - complete body surface, no broken belly and flesh and meat separation, flat body shape, no residual scales, no dirt. Sub-alkali salted fish - The fish is basically intact, but there may be a small amount of red or mild deterioration, a small amount of residual scales or dirt. Inferior salted fish - incomplete body surface, separated flesh, debris and dirt, there are mildew phenomenon. (3) Muscle identification of good quality salted fish - the meat is dense and firm and elastic. Substandard salted fish - slightly softer and less elastic. Inferior salted fish - loose meat easily scattered. (4) Odor Identification Good quality salted fish - It has the unique flavor of salted fish and moderate saltiness. Substandard salted fish - can have mild odor. Inferior salted fish - has a significant rancid odor. 5, identify the quality of dried fish (1) color identification of good quality dried fish - clean and shiny appearance, the surface without salt cream, fish was white or light sub-quality fish - the appearance of poor gloss, dark color. Inferior dry fish - dull, dull, dull, reddish or grayish, yellow-brown, yellowish. (2) Odor Identification Good quality dried fish - with the normal flavor of dried fish. Substance dried fish - may have a slight odor. Inferior dried fish - with sour, fatty acid or corrupt odor. (3) Identification of tissue quality Stem-quality dry fish - fish body integrity, dryness sufficient, good meat toughness, cutting blade smooth without cracks, broken and incomplete phenomenon. Sub-quality dry fish - the appearance of the fish is basically perfect, but the meat is less tough. Inferior dry fish - loose meat, cracked, broken or incomplete, high moisture content. 6, identify the quality of yellow croaker quality pros and cons, generally from the fish's body surface, fish eyes, fish, muscle, mucous cavity and other aspects of identification. (1) Body surface: Fresh and well-rounded yellow croakers are golden yellow and shiny on the body surface. The scales are complete and not easy to fall off. Fresh yellow croakers are pale yellow or white, with poor luster, incomplete scales and easy to fall off. (2) Fish gizzards: fresh large yellow croakers, bright red or purple red, small yellow fish mostly dark red or purple. Odorless or fishy odor, clear silk. Fresh yellow croakers are dark red, dark purple or brownish yellow and grayish red. They have rancid odors, but they have no foul odor and sticky silk. (3) Fish eyes: fresh and well-rounded yellow croakers, full of convex eyes, and transparent cornea. Fresh yellow croaker, flat or slightly depressed eyeball, slightly cloudy cornea. (4) Muscles: Fresh and well-rounded yellow croakers are firm and elastic. Fresh yellow croakers have loose muscles and poor elasticity. If the belly is soft or crooked, it is a metamorphic yellow croaker. (5) Liquid cavity: Fresh and good yellow fish, the mucus is bright red. Fresh yellow fish, mucus cavity pale red. 7, identify the quality of hairtail quality of hairtail quality, can be identified from the following aspects: (1) body surface: good quality octopus, body surface shiny, whole body scaly, scales are not easy to fall off, full wings, without breaking belly And broken head phenomenon. Poor quality octopus, poor surface gloss, scales easily fall off, the body only a few silver phosphorus, the fish body becomes fragrant gray, there are broken belly and broken phenomenon. (2) Fish eye: Good quality octopus, full eyeball, and transparent cornea. Poor quality of octopus, the eye slightly collapsed, the cornea was slightly turbid. (3) muscles: good quality octopus, thick muscles, elastic. Poor quality octopus, weak muscles, poor flexibility. (4) Quality: Good quality octopus, each weighing 0.5 kg or more. Poor quality octopus, each weighing about 0.25 kg. 8, identify the quality of squid squid seawater fish, it is also known as white peony, flat fish, mirror fish, car fish, silver bream and so on. The weight of the carp can be observed from the body surface, fish gills, fish eyes, muscles and other parts. (1) Body surface: The quality of the carp is good, the scales are close to the fish body, and the fish body is firm and shiny. Poor quality squid, scales are easy to fall off, fish body is less shiny or dull. (2) Fish carp: The carp is of good quality, the lid is opened, the carp is purple or the carp is clear and bright and the quality is poor. The carp is dark purple or grayish red, with turbidity and slight odor. (3) Fish eyes: Good quality carp, full eyes, and transparent cornea. Poor quality squid, eyeball depression, cornea more sticky. (4) Muscles: The quality of the carp is good, the meat is dense, and the hand touch elasticity is good. Poor quality squid, loose meat, poor hand touch flexibility. (5) Gender: The female is large and fleshy. The male body is small and the meat is thin. 9, identify the quality of squid squid also known as phoenix, knife squid, tail fish, croaker and so on. It is a kind of Jianghai migratory fish that grows in the ocean and reproduces fresh water, especially in the Yangtze River. Carp is characterized by a narrow and flat body, with anal fins and caudal fins connected together. There are five beards on the pectoral fins. The tips are small, and the color is silver and white, resembling a sharp knife. Squid is a rare fish. Its meat is tender, soft and delicious. The quality of carp can be checked from the body surface, fish gills, fish eyes, and smell. (1) Body surface: Good quality carp, scales close to the fish, shiny. Poor quality carp, scales loose, easy to fall off, poor surface gloss. (2) Fish gizzards: The gills are of good quality, and the gill cover is opened. The gill filaments are yellow and clear and bright. Poor quality squid, cocoon pale yellow, and adhesion phenomenon. (3) Fish eyes: Good quality carp, full eyeball, clear and transparent. Poor quality carp, with flat or slightly sunken eyes, slightly turbid. (4) Odor: Good quality carp, no smell. Poor quality squid smells. 10, identify the quality of carp Carp Department of marine fish, it is also known as carp fish, mackerel, oil tube fish, carp, flower pots and so on. The quality of carp can be checked from the body surface, fish gills, fish eyes, muscles and other parts. (1) Body surface: Good quality carp, shiny, and clear texture. Poor quality carp, poor surface gloss, visible texture. (2) Fish carp: The quality carp is good, the carcass is dark red, no peculiar smell, there is a transparent and uniform mucus covered, clear silk. Poor quality of the fish, the body was dark purple or grayish brown, slightly odor, silk adhesion. (3) Fish eyes: Adhered carp, full eyeballs, and transparent cornea. Poor quality squid, flat or depressed eyeballs, cornea sticky turbidity, and some red eyes. (4) Muscles: Good quality squid, firm meat, and elastic hands. Poor quality carp, loose flesh, poor hand touch flexibility, if the belly soft yellow, belly broken, paste mouth, etc., indicating that the fish body is poisonous, people eat swollen body. 11. Identification of the quality of squid Squid is one of the world's most important economic fish. There are squid production in the Yellow Sea and Bohai Sea in China. The quality of carp can be identified from the body surface, fish gills, fish eyes, muscles, anus and other parts. (1) Body surface: The quality of the squid is good. The back is black and shiny. Poor quality carp, poor luster, back dark black. (2) Fish gills: Good quality trout, bright red color, and clear silk. Poor quality fish, dark red or dark purple, sticky silk, have stench. (3) Fish eye: The quality of the carp is good, the eyeball is full and convex, and the cornea is transparent. In poor quality salmon, the eyeball is flat or slightly depressed, and the cornea is cloudy. (4) Muscles; good fish are of good quality and have elastic hands. Poor fish, loose flesh, poor hand touch flexibility. (5) Anus: Good quality fish, the anus is in a tight state. Poor quality, the anus protrudes outward. 12, identify the quality of carp carp, also known as naked carp, produced in Qinghai Lake, is a valuable fish with high economic value. Quality can be differentiated from fish gills, fish eyes, muscles and abdomen. (1) Fish gizzards: The trout with good quality, bright red silk, and clear mucus have the inherent odor of salmon. Poor quality squid, gray silk red, slightly muddy mucus, smell a little smelly. (2) Fish eyes; good quality carp, full eyeball protrusion, corneal transparency. Poor quality carp, the eye is convex or flat, and the cornea is slightly turbid. (3) Muscle: Good quality squid, firm meat, good touch of hand touch. Poor quality carp, loose meat, poor hand touch flexibility, there is a stabbing phenomenon. (4) Abdomen: The quality is good, the abdomen does not swell, and the anus tightens. Poor quality squid, abdomen swells or breaks belly, bowel overflows, and the anus protrudes. 13, identify the quality of pool fish pond fish, also known as stick fish. Because of the high yield and good meat quality, it is popular with consumers. Its quality can be identified from the body surface, fish gills, fish eyes, muscles and other parts. (1) Body surface: Good quality fish, bright shiny, scales intact, not easy to fall off. Poor quality pond fish, poor surface gloss, phosphorus film is incomplete, easy to fall off. (2) Fish gills: Good quality pond fish, bright red silk, clear. Poor quality pond fish, Bosch color red or purple, silk sticky, no smell or slight foul smell. (3) Fish-eye: Fish of good quality, full and protruding eyes, and transparent cornea. Poor quality fish, flat or slightly depressed eyeballs, slightly cloudy cornea. (4) muscles: good quality fish, solid meat, good elasticity. Poor quality fish, loose flesh, poor flexibility. 14, identify the quality of shrimp The quality of shrimp is the color, surface, muscle, smell and other aspects of identification. (1) Color: Good quality prawns, normal color, yolk show a natural luster in different maturation periods, poor quality of the prawns color red, yolk shows a different dark gray. (2) Body surface: Good quality prawns, shrimp bodies are clean and intact, there is no shedding of shells and tails, shrimp tails are not discolored or have slight discoloration, poor quality shrimps, incomplete shrimp bodies, and body dark spots The shells and tails fell off, and the tails were discolored. (3) muscle: good shrimp, muscle tissue is firm, hand touch elasticity, poor quality shrimp, muscle tissue is loose, poor hand touch flexibility. (4) Odor: Good quality prawns, smelling normal, no peculiar smell, poor quality prawns, smelling abnormal smells, and generally smelly smells. 15, identify the quality of shrimp, shrimp, also known as shrimp, shrimp. It belongs to freshwater prawn and it is rich before and after the Dragon Boat Festival. The characteristics of the shrimp are: the head has whiskers, the chest has claws, the two eyes are prominent, the tail is shaped again and again, the body surface is blue, the meat is crisp, and the taste is delicious. The superiority and inferiority of the quality of the shrimp can be distinguished from the surface color of the shrimp, the degree of head body connection and the muscle condition. (1) Body color: good quality shrimp, greenish gray, clear and transparent shell. Poor quality shrimp, gray color, poor transparency of the shell. (2) Degree of head body connection: The shrimp with good quality has a tight head connection and is not easy to fall off. In poor quality shrimp, the head is not tightly connected and is easily detached. (3) muscle: good quality shrimp, white color, close meat, tail section flexion strong. Poor quality of the shrimp has poor color and whiteness, slightly fleshy texture, and somewhat inferior extension and flexion of the tail section. 16, how to identify the quality of shrimp oil? (1) good shrimp oil - pure shrimp oil is not a string of halogen, color and clear without mixing, thick oil. The smell is fresh and fragrant. Salty, light and clean. (2) Subprime shrimp oil - the color is clear and not mixed, but the oil is relatively thin, and the smell is fresh but there is no rich fragrance. Slightly different salty taste, clean and sanitary. (3) Inferior shrimp oil - the color is dark and turbid, and the oil is thin as water. The umami taste is not strong and there is no fragrance. The taste is salty and astringent. 17, identify the quality of shrimp paste (1) good shrimp paste - color pink, shiny, fragrant. The paste was thick paste. No impurities, hygienic and clean. (2) Inferior Shrimp Paste - It is reddish, dull, and smelly. The sauce is thin and not sticky. Mixed with impurities, unsanitary. 18, identify the quality of crabs (1) surface identification of fresh crabs - bright body surface, back shell texture is clear and shiny. The color of the abdomen's carapace and central sulcus is white and shiny, and no upper part of the umbilicus has stomach marks. Sub-fresh crabs - surface color dim, poor gloss, abdominal umbilical can appear a slight "blot", ventral central groove darkening. Corrupted crabs - dark and dull carcasses on the body surface and in the abdomen. Grayish brown spots or plaques in the mid-stomach of the abdomen, or yellow granular rolling substances can be seen. (2) Identification of Fresh Crabs - Crabs are clear, white or slightly brownish. Sub-fresh crabs - silk is still clear, dark color, no smell. Corrupted sea crabs - Filament is blurry, dark brown or dark gray. (3) Identification of fresh crabs by limbs and freshness - Live crabs that have just been captured have limbs connected tightly. When they are lifted, they do not relax or droop. Live crabs are alert and quick and powerful. Sub-fresh crabs - live crabs with markedly reduced vitality, are unresponsive, slow and weak. The degree of limb attachment was poor. When the crabs were lifted, the crabs' feet were slightly sagging or distorted. Corrupted sea crabs - dead crabs that have no life, can no longer be active. The degree of limb connection is very poor. When the crab body is lifted, the crab's feet are perpendicular to the crab's back, and the foot is incomplete. 19, to identify the quality of crabs (1) fresh crabs - live crabs strong ability to move, sensitive, can crawl on the palm of the hand feel heavy and heavy. (2) The fresh crabs - legs and legs, can not turn over when put up, but the crab can move slightly. When you are heavy, you can feel it is good enough. (3) Inferior crabs - dead crabs that cannot move at all. When weighed, it gives people a sense of emptiness and frivolity. 20, to identify the quality of fresh river eel, river eel, clam shell cover is tightly closed, not easy to open by hand, smell the smell of smelly smell, open the clam shell with a knife, the internal light color, meat was white. If the clam shell does not close tightly, open it by hand, there is a stench of stench, dark gray flesh, it is dead river clams, bacteria are the most prolific, the meat is easy to decompose and produce putrefaction, this clam can not be eaten. 21, identification of the quality of oysters Oysters, also known as jellyfish, is a shellfish mollusk, composed of two shells, the right shell is called the shell, the left shell is called the shell, and the left shell attached to the rock, bamboo, On the tiles, use the right shell to move up and down to feed, breathe, breed, and defend the enemy. Oyster is a delicious shellfish food. Fresh and good quality oysters, full or slightly soft, carious, milky white, body fluids clear, white or light gray, with the inherent smell of oysters. Poor quality oysters, dark in color, bodily fluids are turbid, have offensive odors and are not edible. Oyster harvest time is generally the most fat winter and spring in the two seasons, the northern production of oysters is small, Guangdong security county production is big. 22, identify the quality of rice dumplings, also known as coriander seeds, is a specialty of China. Due to the tenderness and deliciousness of the meat, it is considered as a delicacy. Fresh scorpions, bright shell, two shells tightly closed, easy to open, smell no smell. If the skin of the shell falls off, the shell becomes black and the two shells open, and the smell is offensive, indicating that it is dead and cannot be eaten. At present, some hawkers use shellfish that have been opened to death and use large amounts of mud to make them mistaken for live pigtails. 23, identify the quality of flower buds Fresh flower buds, shell with the inherent color, usually slightly open mouth, frightened when the two shells close tightly, axe foot and contact tube flexible, with inherent odor. If two shells are open, the feet and the contact tube do not have the ability to stretch, and if they smell strange, they cannot eat it. 24, identify the quality of boiled shellfish (1) fresh shellfish - the color is normal and shiny, no odor, hand feel smooth, good elasticity. Not fresh shellfish - the color is reduced or dull, there is sour, feel sticky, poor flexibility. (2) Fresh erythrobis - dark yellowish brown or light yellowish brown, shiny, with good elasticity. Not fresh erythras - grayish yellow or light green, dull, inelastic. (3) fresh conch meat - milky yellow or light yellow, shiny, elastic, local purple rose spots. Not fresh conch meat - white or gray, dull, inelastic. 25, to identify the quality of the foot (1) color identification of fresh foot - with the inherent fresh color of the species, pigment spots, clear, shiny surface, mucus and more clear. Metamorphic foot - pigment spots are blurred, and they appear as a piece of red, with mucus on the surface. (2) Muscle identification Fresh feet - body meat is soft, smooth and elastic. Metamorphic foot - body fat stiff astringent or excessively soft, inelastic. (3) Fresh eyeballs and odor identification - Full and prominent eyeballs, shiny, body without abnormal odor, metamorphic foot - eyeballs collapsed and dull, with stench. 26, identify the carp and squid (1) how to press and shape identification carp and squid with a finger press hard on the middle of the carcass, if there is a hard feeling, is a squid fish, if soft, that is, carp. Because the squid has a hard, cuttlefish bone like a boat, and the eel has only a leaf-like transparent film that crosses the body, it feels different. In addition, squid are generally slender body shape, the end was a long rhombus-shaped, meat fins are separated on both sides of the corpus callosum, when viewed upside, much like a "marine head", and squid shape slightly shoulder width, and squid The other features are also different. (2) The quality of carp identification The common carp on the market has two types of long and oval fish. The eel's shape is elongated, the squid-shaped dry product is oval, and it is educated in terms of quality. The elongate shape is superior to the oval shape. Good quality carp body is thick and solid, body meat is dry, slightly translucent red, no mold. The tender carp is yellowish in color, transparent and thin. The old squid has a purple color and a large body. 27. Identification of the quality of jellyfish The quality of jellyfish is divided into two grades. (1) First-grade products: Complete dried meat, light red color, rich light, crunchy texture, no silt, broken bar and inclusions, no smell. (2) Second-grade products: The dried meat is complete, the color is red, the light is poor, there is no sediment, but there are a few broken bars and inclusions, and there is no smell. Before eating jellyfish, check it carefully to avoid causing intestinal diseases. The inspection method is to use two fingers to pick up the jellyfish head, if it is easy to break, the meat is crispy, and the color is purple and black, indicating that it is broken and cannot be eaten. 28, identification of jellyfish skin quality (1) color identification of good quality jellyfish skin - was white, milky white or light yellow, wet and shiny surface, no obvious red spots. Sub-seagrass - gray or dark brown, poor surface gloss. Inferior jellyfish skin - dark gray or blackish on the surface. (2) Fragile identification of good quality jellyfish skin - crispy and tough, when the chewing sound. The sub-quality jellyfish - poor crispness, no toughness. Bad jellyfish - crisp texture, easy to tear, no brittleness and toughness. (3) The thickness of the juvenile jellyfish is good, and the whole sheet is even and thick. Secondary jellyfish skin - uneven thickness. Inferior jellyfish skin - uneven thickness. (4) Shape discrimination Good quality jellyfish skin - natural round, with no holes in the middle, edges do not break. Secondary jellyfish skin - incomplete shape, broken. Inferior jellyfish skin - incomplete shape, easy to break. 29, identify the fish suffering from the diseased fish can be identified from the following aspects: (A) the body surface of the fish generally suffer from sick fish, the body of both sides of the muscle, the fin base, especially the anal fin base has congestion . According to the different parts of the fish body, the following diseases are common: (1) Hemorrhagic disease: The slightly muscular condition of the disease is slightly straightened: The body muscles of the seriously ill are dark red. (2) erythroderma disease, the fish's body surface has partial congestion, inflammation, scales off phenomenon. (3) Print disease: Round ovoid erythema appears on the tail or on both sides of the abdomen. The diseased muscle rots into small pits, showing bones and internal organs. (4) Fish wind disease: There are pale green spots on the body surface of the fish. The body of the bugs is crawling. (5) Saprolegnia: on both sides of the fish body, up and down the abdomen and back, etc., there are cotton-like white long hairs. (6) Trichodiasis: Frigs and fingerlings do irregular scampering along the edge of the pond or on the surface of the water, and there are red spots on the head. (7) Enteritis: The anus of the fish is red and swollen, with inflammation and congestion. (8) Ophthalmopathy: The prominent fish eye is caused by high levels of organic acid or ammonia in the water and high nitrogen content. (b) The silk color of the silk silk is whitish, the tip cartilage is exposed, the ends of the gill filaments are uneven, and there is more mucus, which is gizzard disease. The cocoon silk is arranged irregularly with purple-red dots, and the white silkworm body at the end of the cocoon wire is Chinese juvenile aphid disease. The silk surface is light white with bumpy spots. It is a trichoderma or a pseudoflagellate disease. (C) The color of the intestine peels the fish off to observe the intestine. If the intestine is completely or partially dark red, the thickness is not uniform, and the meat has beige mucus, it is bowel disease. If the intestine of the herring is white, the front end is swollen, and there are many white cotton-like nodules on the inner wall of the intestine, it is coccidiosis. 30. Identification of Poisoned Fish In farmer's markets, fish poisoned by pesticides are often sold. When buying, pay special attention. Poisonous fish should be identified from the following aspects: (1) Fish mouth: After the death of normal fish, the closed mouth can naturally open. Poisonous fish, fish mouth closed, not easy to pull naturally. (2) Fish gizzards: Fresh fish that normally die, and its pod color is bright red or reddish. Poisonous fish, purple or brown red. (3) fins: Normal dead fish with membrane fins close to the abdomen. Poisoned fish, pelvic fins open and hard. (4) Odor: Normal dead fish, there is a fish smell, no other smell. Poisoned fish can smell a bit of pesticide from fish bladders, but it does not include odorless pesticides.
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