Can you eat fish in the fridge when it turns yellow?

The yellowing of the fish in the refrigerator is the beginning of the deterioration of the fish body. If it is spoiled, don't eat it, the longer it takes time, the more nutrients will be lost.

Fish live in seawater or freshwater all their lives, and a small number can live out of the water for a short time, and most of them have a body shape and fins suitable for swimming. Breathe with gills and hunt with the upper and lower jaws. A beating heart is divided into an atrium and a ventricle.

Blood circulation is pressure, and the deep sea area can reach 1000 atmospheres. The range of freshwater and seawater salt content from freshwater to saltwater is 0 001 7 per cent. In addition, the difference in water temperature and oxygen content varies greatly depending on the geographical environment.

Due to the diversity of these waters, water layers, water quality, and biotic and abiotic factors in the water, the body structure of fish changes differently to adapt to different changes in the external world.

Hello. Can't eat. The yellowing of the fish after it has been in the refrigerator for a while is the beginning of the deterioration of the fish. In fact, it means that the surface of the fish may be oxidized and deteriorated due to improper storage or thawing in the middle of the process, and eating it may affect gastrointestinal health.

It is better to eat the fish in the refrigerator when it turns yellow, especially if the hairtail is not stored properly or stored for too long, this layer of silver scales will oxidize in contact with the air.

Causes yellowing.

The fish in the refrigerator has turned yellow, and if the quality of the fish has not deteriorated, it can still be eaten, and it will not affect the taste and nutritional value of the fish.

If the fish in the refrigerator turns yellow, I think I should try not to eat it, because if it is left for too long, the fish will also spoil, and the nutrients and nutrients in it will be lost, so yes, then don't eat it.

Refrigeration for a long time is prone to rancidity of the fish body and changes in meat quality, so it is recommended not to eat it.

Precautions for eating yellow croaker:

1. Patients with acute and chronic ** diseases should avoid eating yellow croaker.

2. Patients with tracheal asthma, cancer, lymph node tuberculosis, lupus erythematosus, nephritis, and thromboangiitis obliterans should not eat it.

3. People with stomach dullness and phlegm, asthma patients, people with allergies, and people with body fat and internal heat should be cautious about eating. When cooking, it is forbidden to fry yellow croaker with beef and mutton fat.

4. Yellow croaker can not be eaten with traditional Chinese medicine nepeta, avoid drinking tea before and after eating fish, and should not be eaten with buckwheat.

Yellow croaker food:

1. Buckwheat and yellow croaker food are compatible.

Because the yellow croaker is fatty, buckwheat is cold and difficult to eliminate, and the hot air is not easy to digest. Yellow croaker is sweet and flat and has a small poison, it is difficult to digest when eating more, buckwheat is cold and difficult to eliminate, and the hot wind of food is moving, both of which are indigestible, and it is difficult to digest with food, and it hurts the stomach and intestines.

2. Nepeta and yellow croaker food are mutually restrictive, and eating the two together causes physical discomfort.

3. Yellow croaker cannot be eaten with green onions, which affects protein absorption and is easy to form stones.

Nutritional value of yellow croaker:

1. Yellow croaker is rich in protein, which has a good tonic effect on the human body, and for the weak and middle-aged and elderly people, eating yellow croaker will receive a good therapeutic effect.

2. Yellow croaker is rich in trace element selenium, which can remove free radicals produced by human metabolism, delay aging, and have preventive effects on various cancers.

It has a high content of glutamate, which is an indispensable amino acid for the development of the human nervous system. The unusual umami taste of yellow croaker comes from glutamate, yellow croaker contains less fat, and is composed of a variety of unsaturated fatty acids, with a long carbon chain, which has the effect of lowering cholesterol.

3. Yellow croaker is rich in vitamins A, B, phosphorus, calcium, iron, etc., high content of inorganic salts, and the fish tissue is soft, easy to digest and absorb, and supplement body vitamins. The best part is that.

Can you still eat yellow croaker after being in the refrigerator for a long time? After thawing, observe whether the fish body has peculiar smell and no protein decomposition of the fish body, if the fish meat maintains the original elasticity and color, there is no problem after high-temperature processing.

You can eat it if it has no peculiar smell, and you should consume it as soon as possible.

Fresh hairtail is silvery-gray and shiny, but some hairtails have a yellow substance attached to the silvery-white luster. This is a product of the accelerated oxidation of the fat on the surface of the fish body due to a large amount of contact with air.

When buying hairtail, try not to buy yellowish hairtail, and if you buy it, eat it in time, otherwise the fish will quickly rot and stink.

Nutritional value and efficacy

Hairtail is rich in protein and fat, as well as phosphorus, iron, calcium, zinc, magnesium, and vitamins A, B1, and B2. Hairtail fish also has the effect of lowering cholesterol, and is an ideal nourishing food for the elderly, children, and pregnant women.

The scales and silvery-white oil layer of the whole body of the hairtail fish also contain an anti-cancer ingredient 6-thioguanine, which is beneficial to the auxiliary ** leukemia, gastric cancer, lymphoma, etc. Regular consumption of hairtail fish has the effect of nourishing the five internal organs.

Hairtail fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction.

The above content refers to People's Daily Online--Fresh hairtail fish is silver-gray, don't buy yellow, perishable and smelly.

It depends. Pinch the fish meat after thawing, if the fish is still relatively firm and has no deterioration smell, as long as the yellowing phospholipids on the surface are washed off with hot water and steel wool balls, you can continue to eat; However, if the defrosted hairtail is loose and smells bad, it is recommended to discard it directly to avoid discomfort due to eating spoiled food. <

Whether you can eat the fish when it turns yellow in the refrigerator depends on the situation. If the fish is still relatively firm, there is no smell of deterioration, as long as the yellowing phospholipids on the surface are washed off with hot water and steel wool balls, you can continue to eat; However, if the defrosted hairtail is loose and smells bad, it is recommended to discard it directly to avoid discomfort due to eating spoiled food.

The yellowing of the skin of the hairtail fish is a product of accelerated oxidation of the surface of the fish due to a large amount of contact with air. As long as it has no peculiar smell and no deterioration, it is edible, but it must be eaten in time, otherwise the fish will quickly rot and stink.

Hairtail is rich in protein, trace amounts, and also contains phosphorus, iron, calcium, zinc, magnesium and vitamins A, B1, B2 and other nutrients.

1. If the fish is yellow, it's best not to eat it anymore. If you continue to consume it, it is likely that you will have enteritis, and even nausea, vomiting, accompanied by diarrhea, and dehydration may occur in severe cases.

2. Fresh fish will have a layer of silver-white silver scales, mainly composed of fat, and the nutritional value is also very high.

3. Under normal circumstances, the fish meat is white, if it turns yellow, then it means that the growth environment of the fish contains some substances that are harmful to the human body, which makes the fish yellow, which is not conducive to human health.

4. A small number of farmers will add a substance called quinethanol to the feed when breeding fish, which will not only make the fish yellow, but also make the fish lose their scales and turn red, which is inedible.

5. The amount of fish cultivated in some fish ponds is too large and the density is too large, resulting in high nitrite and ammonia nitrogen in the water, so the fish meat will have the problem of yellowing.

About 19 months.

Because the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China issued the GB T18109-2000 implementation standard in 2000, which stipulates: "In the environment below -18, the refrigerated storage period of hairtail is 9 months". Although this is a regulation on the shelf life of packaged hairtail sold commercially, it also has guiding significance for the storage time of hairtail fish in daily life.

Therefore, it is recommended that the frozen hairtail fish bought back should be eaten as soon as possible, and try not to put it in the freezer layer for more than 9 months.

2. It is not recommended to eat.

Because the surface of the hairtail fish is yellow, it actually means that the surface of the fish may be oxidized and deteriorated due to improper storage or thawing in the middle of the process, and eating it may affect the gastrointestinal health.

In general, the surface of the hairtail that has not deteriorated is generally silvery-white or off-white.

3. If you are going to eat fresh hairtail on the same day or the next day, it is recommended to cut it open, remove all the internal organs, then wash it, put it in a fresh-keeping bag, and store it in the refrigerator.

However, if it needs to be stored for more than 3 days, it is recommended to remove and wash the hairtail, cut it into pieces, seal it in a plastic bag, and put it in the freezer layer of the refrigerator to freeze it.

4. It is generally recommended not to exceed 3 days.

The temperature of the refrigerator is between 3 and 6 degrees Celsius, although it can reduce the activity of bacteria and other microorganisms, but it cannot completely inhibit their reproduction, so it is recommended to only store it for 3 days, and after more than three days, there is still a possibility of deterioration.

If it takes more than three days to store, it is recommended to store it in the freezer layer of the refrigerator in advance.