How to realize the high quality of aquatic products should be another important direction for the development of aquaculture in the future. Under the premise of pollution-free, pure taste and no odor, maintaining the original natural flavor of aquatic products should be a prerequisite for high-quality aquatic products. At present, some fishes in the market are experiencing difficulties in selling fish. The prices are low and the benefits are decreasing. On the one hand, due to the vigorous development of the aquaculture industry and the abundant supply on the market, on the other hand, the taste and quality of farmed fish are inferior to those of the past. 1 Fish flavor and fish species: Different from fish species, amino acid composition of protein in muscle is different, and the proportion of fatty acid in fat is different, and the taste is not the same. The amino acids related to taste in aquatic animals include lysine, arginine, glutamic acid, aspartic acid, alanine, and glycine. The taste of fish is delicious, that is, the content of these amino acids is high; the fatty acid content is especially docosahexaenoic. The difference in the content of alkenoic acid (DHA) is an important cause of the difference in fish taste. Only safe, pollution-free, pure taste can be regarded as high-quality aquatic products. 2 Fish flavor and feed: Feed is the material basis for the survival of farmed fish, and it is also the main factor that affects the taste of fish. The effect of feed composition on fish quality is very significant. Studies have shown that many nutritionally unbalanced feeds cause the phenomenon of abnormal accumulation of fat in visceral organs of farmed fish, change the proportion of protein and fat in fish, and also change the taste and taste of fish. In severe cases, it also causes fish to produce various types of fish. disease. The amino acid balance of protein in feed is very important. Some unbalanced amino acids are deaminated, and their nitrogenous fractions are excreted in the form of ammonia, urea and trimethylamine. Trimethylamine is an important cause of odor in marine fish. Nitrogen excretion in freshwater fish is mainly in the form of ammonia, ammonia has an unpleasant odor, and the ammonia content in freshwater aquaculture water should be strictly controlled. The type of feed ingredients also directly affects the taste of fish. Freshwater whitefish grown from Northeast soybeans tastes delicious. Fish fed mainly from chicken intestines has fishy smells. 3 Fish taste and water environment: Fish living environment includes water body and sediment, which is another main factor that affects fish taste. The osmotic pressure acts on the fish to absorb minerals in the water from the skin, tendons and fins. Therefore, the volatile and unpleasant substances in the water will directly affect the body taste of the farmed fish. Unscientific indiscriminate use of drugs will give the fish To smell. A large number of fish excrement, residual baits, and sulfides make the sediment black and odorous. The algal blooms, protozoa, and bacteria that thrive will produce odorous chemicals that infiltrate the muscles of the fish and produce specific soil and smelly soil. High-quality fish must have good water quality and sediment quality. After a short period of time in the concrete pool water, the smell of fish can be reduced and the taste of the fish can be improved.
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