What are the factors that determine the quality of fish meat?

The tender and old meat quality of fish is mainly determined by the following factors:

1.Types of fish: Different types of fish have different meat quality characteristics, so the taste will be different.

2.Feeding conditions: The living environment of the fish has a great influence on the quality of the meat. Fish that live in clean waters have more delicious meat; Fish living in polluted waters will have their meat quality affected.

3.Cooking method: Different cooking methods can also affect how tender the fish is. For example, fish cooked steamed is usually more tender than fish cooked fried or boiled.

4.Age of the fish: The older the fish, the more tender and old the meat tends to be.

5.Weight of fish: In general, fish with larger weights are more tender, while smaller fish are older.

In summary, the tender and old meat quality of fish is determined by a combination of factors.

The fire is tender and ripe, and the fire is old.

1) Fish have a lot of bacteria in their gills and internal organs, and they are very perishable. As soon as the fish dies, the bacteria in these areas multiply rapidly and penetrate the large blood vessels in the gills and spine margins, and quickly extend along the blood vessels to the muscle tissue. Someone examined freshly killed fish and freshly dead fish and found that the meat was not sterile.

1 There are 5,000 16,000 bacteria in the meat of two fish, and their ** is mainly gills, which shows the rapid reproduction and development of bacteria. Conversely, meat (pigs, cattle, sheep) is generally slaughtered and blooded, and immediately disemboweled, reducing the chance of bacterial contamination. Inspections have also proven that healthy meat is sterile.

2) Fish meat is divided into many small muscle groups by a small amount of loose connective tissue, and bacteria can easily invade the muscles along the loose tissue gap. On the other hand, animal meat is surrounded by dense and hard connective tissue (i.e. tendons) into bundles, and bacteria are less likely to invade the muscles. If the fish is injured at the time of capture, bacteria are more likely to enter the muscles from the wound.

This phenomenon occurs less frequently in livestock.

3) The sugar content of fish meat is generally only about 1%, while the sugar content of livestock meat is mostly more than 1%. When an animal dies, the sugar in the meat is converted to lactic acid, which increases the acidity and stiffens and hardens. Both increased acidity and stiff meat inhibit the growth of bacteria.

Because fish meat contains less sugar, it produces less lactic acid, and the acidity and stiffness of the meat are not as long as that of animal meat. The stiff phase of the fish quickly disappears and enters the autolysis stage (the radical closed phase of protein decomposition), which creates conditions for the growth of bacteria.

4) There are more microorganisms in the water and more in the cold (especially in the sea). Therefore, after the fish dies out of the water, even if it is kept at low temperatures, it reproduces more slowly.

For all these reasons, fish meat is more perishable than animal meat. In order to slow down the rotting process of fish, for families, after buying fish, they should remove the scales, gills and internal organs as soon as possible, wash the blood and mucus with clean water, spread the belly with a small stick, hang it in a cool and ventilated or refrigerator, and marinate it, or cook it in time.