鱼肉品质感官评定试验方案
水产类检验标准
煮后回收率（%）≥
67
规格≥91时，回收率≥65；
规格＜91时，回收率≥67；
净含量（%）≥
95
≤±4（≤1000g）；≤±3（≤1000g）；≤±2（≤1000g）；≤±1（≤1000g）；
外来杂物
无
无
冻结外观
单冻个体间易于分离，冰衣透明光亮。块冻的冻块平整不破碎，冰被清洁并均匀盖没虾体。无干耗、无软化现象。
其它
按SN/T1000执行
符合SC/T3113的规定ห้องสมุดไป่ตู้
三、理化指标
项目
指标
执行标准
挥发性盐基氮，mg/100g≤
20
虾SC/T3113
汞（以H g计），mg/kg≤
0.3
砷（以As计），mg/kg≤
0.2
铅，mg/kg≤
2.0
四、微生物指标：
检验项目
要求
沙门氏菌
不得检出
大肠埃希氏菌
不得检出
副溶血性弧菌
蒸煮方法：在容器中加入500ml饮用水，将水烧开后，取约100克用清水洗净的待检品，放于容器中，盖上盖，煮5min中后，打开盖，嗅节蒸汽气味，再品尝肉质。
形状
近似“心”形或椭圆形，无严重损伤；无腐烂；无风干、黄变、褐变及穿孔
无严重损伤；无腐烂；不完整虾重量≤5%
规格
翼重量30g~90g/块；鱿鱼筒规格与标识相符
无红变甲壳色泽色或紫色有光泽无黑变水锈轻微气味正常无氨味等异味正常无氨味等异味具有固有的香味口感肌肉组织紧密具有固有的香味口感肌肉组织紧有弹性滋味鲜美密有弹性滋味鲜美滋味蒸煮试蒸煮方法
一、抽样方案
1、虾：按SC/T3113标准中的规定抽样和判断；
实验一、鱼类鲜度感官评定
实验一、鱼类鲜度的感官评定、实验目的掌握鱼类鲜度等级的划分和感官鉴定鱼类鲜度的方法，使学生获得评价鱼类鲜度的感性知识。
二、实验原理鱼类死后，随着放置的时间延长鲜度会逐渐下降。
鱼体鲜度下降是由于鱼体内生化变化及外界生物和理化因子综合的结果，这些结果往往又会表现在眼球塌陷、肌肉弹性下降、鳞片暗淡无光泽、肛门突出等感官指标上，我们通过这些感官指标进行合判断，就可以定性评定出鱼体的鲜度。
三、实验材料各种不同鲜度的鱼类。
四、实验方法1、通过人们的视觉、味觉、嗅觉、触觉判定不同鱼体的鲜度。
2、鲜度判定的标准（见表）感官评定鲜度的要点鱼类鲜度感官鉴定的评价标准，一般采用0~10分的分级标准对样品进行质量估价。
一级：7~10分；二级：4~6分；三级：1~3分；变质、腐败为0分。
六、问题与讨论1、鱼体鲜度下降时，感官上会发生哪些变化？2、如何用感官评定的方法鉴定鱼体的鲜度？七、编写实验报告书要求写出各种不同鲜度鱼类的感官评定结果。
实验二、海鲜调味料的制作一、实验目的通过实验掌握酶解法制作海鲜调味料的基本原理和方法。
二、实验原理利用外加酶或天然酶（水产动物体内存在的酶）将水产鱼、虾、贝中的蛋白质分解成离成游离氨基酸及短肽，经过浓缩、调配、装瓶、杀菌等工艺制作成营养丰富，有浓郁海鲜风味的海鲜调味料。
三、实验设备搅拌机、水浴锅、封罐机、杀菌锅、液化气炉、不锈钢盘、不锈钢锅等四、实验原材料1、虾0.5 公斤（一个小组的原料）2、山梨酸钾 1.2g ；食盐150 g ；IMP 1.2g ；CMC 2.5g ；黄原胶 2.5g ；淀粉50g ；味精6g；焦糖适量。
五、工艺流程及工艺要点原料虾一匀浆一自溶一过滤一浓缩一调P H一调配一装瓶一封口T杀菌T成品1、匀浆洗净的虾放进搅拌机内加0.5 公斤水匀浆，然后再加0.5 公斤水。
2、自溶用NaOH调P H7.5,加入1%浆体的NaCI （虾+水）搅匀，开始升温，温度从40C 起，每30分钟使浆体升温5C至65C止。
水产鲜度感官评定
鲜 鱼 质 量 的 感 官 评 定
目录页
3．观察体表 （设计好之后可以删掉这个文本框哦） 新鲜鱼：具有鲜鱼固有的鲜明本色与光泽， 黏液透明，鳞片完整、不易脱落（鲳鱼、鳓鱼除 外），腹部正常，肛孔凹陷； 鲜度较差的鱼：体表黏液增加，不透明，有 酸味，鳞光泽稍差并易脱落，肛孔稍突出； 劣质鱼：鱼鳞暗淡无光且易与外皮脱离，表面 附有污秽黏液并有腐臭味，肛孔鼓出，腹部膨胀 或下陷。 4．观察肌肉的状态 新鲜鱼：肌肉坚实有弹性，以手指压后凹陷 立即消失，肌肉的横断面有光泽（无异味）； 鲜度稍降的鱼：肌肉松软，手指压后凹陷不 能立即消失，稍有酸味，肌肉横断面无光泽，脊 骨处有红色圆圈； 劣质鱼：肌肉松软无力，手指压后凹陷不消 失，肌肉易与骨刺分离，有臭味和酸味。
目录页
（设计好之后可以删掉这个文本框哦）
(3)肌肉鉴别 新鲜对虾:虾体肉质紧密，富有弹 性。 次鲜对虾:虾体肉质稍软，弹性稍差。 腐败对虾:虾体肉质松软。 (4)气味鉴别 新鲜对虾:具有鲜虾固有的气味，无 异味。 次鲜对虾:无异常的臭味。 腐败对虾:具有明显的腥臭或氨臭味。
目录页
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内容页
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1．观察鱼眼的状态
新鲜鱼：眼透明、饱满； 鲜度较差的鱼：眼角膜起皱并稍变混浊，有 时由于内溢血而发红； 劣质鱼：眼球塌陷或干瘪，角膜混浊。 2．观察鳃的状态 新鲜鱼：色泽鲜红、无黏液； 鲜度较差的鱼：鳃盖较松，鳃丝粘连，呈淡 红、暗红或灰红色（有显著腥臭味）； 劣质鱼：鳃丝黏结，被覆有脓样黏液（有腐 臭味）。
内容页
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新鲜和较新鲜：贝类色泽正常，呈浅 乳黄色、浅姜黄色或浅黄褐色，有的局 部有玫瑰紫色斑点，肌肉坚实，富有弹 性，手摸有滑溜感。 不新鲜：贝肉色泽减退，呈灰黄色、 灰白色或黄白色，肌肉较松软，弹性差， 手摸有粘滞感，有酸臭味。
鳙鱼在冰藏中鲜度变化的检测
鳙鱼在冰藏中鲜度变化的检测08食工（3）班吴小霞摘要通过感官鉴别判断冰藏鳙鱼的新鲜度，测定了冰藏鳙鱼的挥发性盐基氮（VBN）含量、三甲胺（TMA-N）含量及盐溶性蛋白含量，测到已冰藏了四天左右的鳙鱼较新鲜，而新鲜鳙鱼肉与不新鲜鳙鱼肉的盐溶性蛋白含量分别为48.82mg/g和21.87mg/g，三甲胺分别为1.61mg/100g样品和1.74mg/100g样品，挥发性盐其氮分别为497.41mg/100g样品和153.93mg/100g样品。
鱼肉仍较为新鲜，仍具有食用价值。
［１］关键词鳙鱼冰藏鲜度感官鉴别盐溶性蛋白VBN TMA-N前言淡水鱼是优质动物蛋白来源，但因鱼类肌肉组织细嫩，含水量高，酶作用旺盛，体表粘液多，使鱼死后在常温下被酶和细菌作用使鱼肉发生多种变化，鲜味下降，出现腥臭味，继而腐败变质而不能食用。
［２］在所有影响鱼肉品质的因素中，新鲜度作为一个最重要指标，综合反映了肉品的营养性及安全性的可靠程度。
为了了解在冷藏期间鱼肉新鲜度的变化，本实验对冷藏鳙鱼肉进行了感官指标、挥发性盐基氮（VBN）、三甲胺（TMA-N）及盐溶性蛋白的测定，获得了在不同冻藏期鳙鱼肉的新鲜度。
现国外学者对动物性蛋白冻藏过程中理化学特性的变化情况有较多的研究，但对淡水鱼冻藏中盐溶性蛋白的变化规律的研究还很薄弱。
1 材料1.1 实验材料将从市场买来的新鲜鳙鱼放在冰箱里冷藏4d左右，作为感官鉴别用。
将从市场另外买来的新鲜鳙鱼肉和不新鲜鳙鱼肉去皮后分别切成规则小块后剁碎，备用。
2 实验方法2.1 鱼新鲜度的感观鉴别冰鲜鱼鲜度的感官鉴别指标如表1所示表1 冰鲜鱼类鲜度的感官鉴别指标项目新鲜较新鲜不新鲜眼球眼球饱满，角膜透明清亮，有弹性眼角膜起褶，稍变浑浊，有时由于内溢血发红眼球塌陷，角膜浑浊，虹膜合眼腔被血红色素浸红鳃部鳃色鲜红，粘液透明，无异味，（淡水鱼可带土腥味）腮色变暗呈淡红、深红或紫红，粘液带有发酸气味或稍有腥味腮色呈褐色，灰白色有混浊的粘液，带有酸臭，腥臭或陈腐味肌肉坚实有弹性，手指压后凹陷立即消失，无异味，肌肉切面有光泽稍松软，手指压后凹陷不能立即消失，稍有腥酸味，肌肉切面无光泽松软，手指压后凹陷不易消失，有霉味和酸臭味，肌肉易与骨骼分离体表有透明粘液，鳞片有光泽，贴附鱼体紧密，不易脱落（鲳、大黄鱼、小黄鱼除外）粘液多不透明，并有酸味，鳞片光泽较差易于脱落鳞片暗淡无光泽，易于脱落，表面粘液污秽，并有腐败味腹部正常不膨胀，肛门凹陷膨胀不明显，肛门稍突出膨胀或变软，表面发暗色或淡绿色斑点，肛门突出2.2 盐溶性蛋白的测定2.2.1 实验原料与仪器新鲜鳙鱼及冰藏鳙鱼（约4天），高离子磷酸缓冲液（0.5M KCl-0.01M NaH2PO4-0.03M Na2HPO4），低离子磷酸缓冲液(0.025M NaH2PO4-0.025M Na2HPO4)，15%三氯醋酸（TCA），1N NaOH，双缩脲试剂天平（1台）、100ml烧杯（8个）、研钵（2个）、高速离心机（共2台），离心管（50ml，每组8根），100ml容量瓶（2个）、25ml容量瓶（4个）、752紫外分光光度计（共2台），移液管（1ml、2ml、5ml各2根），100ml量筒（1个）、滤纸（2包/班）、漏斗（2个），10ml试管（10根）。
鱼类和贝壳类实验室感官评定指南（CACGL
魚類和貝殼類實驗室感官評定指南(CAC/GL 31-1999)CODEX GUIDELINES FOR THE SENSORY EVA LUATION OF FISH ANDSHELLFISH IN LA BORATORIES(CAC/GL 31-1999)1.指南的範圍和目的本指南旨在指導檢測人員進行感官檢測，儘管指南是按國際食品法典標準要求編寫，但也包括一些專門為這些標準中尚未覆蓋但按要求在魚製品檢測中應進行感官評價的產品而制定的條款(1)，本指南適用於為測定產品加工過程中的缺陷而對樣品進行的實驗室中的感官檢驗程式(包括蒸煮)，而這類感官檢驗程式在實驗室外是不能正常進行的。
另外，本指南還提供了用於此種檢驗或培訓|檢驗員的實驗室設備方陎的技術資料。
指南的目的是對檢查為目的的感官檢驗所需的設備和程式提出建議，確保標準在應用中的一致性。
本指南中的"魚"指魚類、甲殼類和軟體動物類。
2.感官評價設施2.1總論感官評價應由經過培訓的人員執行。
他們使用一種感官方法學，評價特定範圍的產品。
2.2感官評價實驗室2.2.1位置和佈局。
下圖給出了適合魚製品感官評價檢驗的實驗室規劃圖。
該規劃圖說明瞭樣品製備區應與檢驗區分開的原則。
在這一前提下，辦公區、貯藏區、人員設備和其他檢驗設施應設在其他地方。
檢驗區不能進行化學或微生物學分析，當然有些分析可以在製備區進行。
2工2製備區。
這一區域可以用來處理和貯藏魚製品，以及感官評價樣品的準備工作。
應按照漁業設施設計和構造的GMP要求建造。
房間設計應保證蒸煮的氣味不影響感官分析。
--------------------------------------------------------(1) 如果國際食品法典委員會提出新的建議，可以添加附加標準。
2.2.3檢驗區。
這二區域除了蒸煮前樣品的最後整理外，不應進行其他任何樣品準備工作。
陎積、通風、鑒定步驟及順序應按照降低感官刺激干擾的原則設計。
鱼的卫生检验
实验四鱼的卫生检验一、目的要求鱼很容易发生腐败，尤其是未经加工的鲜鱼，因此要掌握感官检验方法，必要时配合细菌学检验和生化学检验。
二、鲜鱼、冷藏鱼和冻鱼的新鲜度检查鱼在新鲜度和质量上可区分为一等、二等、等外及变质鱼四级。
区分的标准除肥度、鱼体损伤程度外，主要依据新鲜度。
(一)检样的采取不论桶装、筐装或草袋的鱼，在采样前应先检查其包装情况，然后从同批货物中抽检整包装的5%，再从每个包装的不同部位抽取几条作为检样，进行感官检查。
如需送往实验室检查，其检样的采取根据鱼的大小而定，鱼重不超过100g时，检样重量不超过1kg，鱼重在2kg以下时，取1～2条鱼作检样，鱼重2～5kg时，取1～2条取检样，分别从每条鱼的近头部、中部、靠近尾部处横切约3mm肌肉组织6块作检样，总重量不超过1kg。
(二)感官检查1、检查顺序和方法(1)体表状态观察鱼鳞色泽、完整状况、粘液性状、气味以及肛门情况。
用手指触检鱼体，以测定体表粘液的性质和浓稠程度。
必要时用清洁的纸张或竹片刮取粘液，嗅检其气味，再检视腹腔有无膨胀现象，同时要注意肛门周围的情况和肛门是否突出。
(2)鱼的僵硬度检查时，当鱼重不超过0.5kg，则将鱼体中部放在1～2个手指上，鱼重1～10kg时，放在手掌上，鱼重10kg以上时，放在窄木凳上然后观察头、尾的下垂情况。
(3)肉的硬度用手指按压鱼体背部侧肌最厚的部位，以触其硬度和弹性。
(4)眼和鳃观察眼角膜透明度、眼球突出、凹陷状况和眼球周围是否有发红现象。
揭开鳃盖，观察鳃片色泽、粘液性状和有无气味。
(5)气味直接嗅闻体表、鳃、肌肉和内脏的气味，也可用木签刺入肌肉深层，拨出后立即嗅闻之。
必要时可取鱼肉放在水中煮沸后进行嗅检。
(6)内脏先用剪子或刀刺入泄殖孔，顺白线切到头部，这样即将全部内脏露出。
主要检查肝、胃、肠、心、脾肾的变化情况。
然后横断脊骨，检查脊柱周围有无血管破裂呈红染现象。
2、不同等级的感官检查特征一等鱼完全新鲜的鱼。
水产品鲜度的感官评定及组胺检测
水产品中组胺用正戊醇提取，遇偶氮 试剂显橙色，与标准系列比较定量。
实验原料
本实验选取黄花鱼为原料
实验试剂
① 正戊醇 ② 100g/L三氯乙酸溶液。 ③ 50g/L碳酸钠溶液。 ④ 250g/L氢氧化钠溶液。 ⑤ 盐酸（1+11）：1体积浓盐酸加入到11体积 蒸馏水中。
（一）感官评定
原料：黄花鱼、虾
鲜鱼的感官评定
项目
新鲜
次新鲜
变质
鱼眼 眼球饱满突出，角膜 眼球不突出，眼角 眼球塌陷或干瘪，角膜皱 透明清亮，有弹性 膜起皱，稍变浑浊，缩或有破裂 有时眼内溢血发红
鳃 鳃丝清晰呈鲜红色， 色变暗，呈灰红或 鳃呈褐色或灰白色，有污 粘液透明，具有海水 灰紫色，粘液轻度 秽的粘液，带有不愉快的 鱼的咸腥 味和淡水鱼 腥臭，气味不佳 腐臭气味 的土腥味，无异臭
有弹性
稍差
气味 具有鲜虾固有的气 无异常的臭味 味，无异味
具有明显的腥臭 或氨臭味
将供试材料按上述内容进 行鉴定并记录鉴定结果。
（二）组胺的检测
——GB/T 5009.45-2003
实验目的
掌握正戊醇提取组胺的操作技术 掌握偶氮试剂比色法测定水产品中组胺
的原理方法。
实验原理
组胺的产生： 鱼体腐败→组氨酸大量释放出来→被细菌产生
洁净无污物
膜混浊发白
体型完整无缺，用刀切开 检查，肉质结实不寓刺， 脊骨处无红线，胆囊完整 不破裂
体型不完整，用刀切 开后，肉质松散，有 寓刺现象，胆囊破裂
虾的感官评定
新鲜
次鲜
腐败
色泽 虾体清洁，色泽鲜 虾体呈暗灰或青灰色，虾体色泽变红，
艳，外壳呈半透明 缺乏光泽，但虾体尚 无光泽，甲壳变
食品感官检验技术—水产品及其制品的感官鉴别
的
(2)鱼鳃：质量好的鲚鱼，揭开鳃盖，鳃丝呈枯黄
质 量
色，并清晰明亮。质量差的鲚鱼，鳃丝呈淡黄色，并
有粘连的现象。
(3)鱼眼：质量好的鲚鱼，眼球饱满，清晰透明。
质量差的鲚鱼，眼球平坦或稍凹陷，稍混浊。
(4)气味：质量好的鲚鱼，无异味。质量差的鲚鱼
有异味。
鉴
别
(1)体表：质量好的鲐鱼，富有光泽，纹理清晰。质量差的
鉴
别
鲜
(5)腹部外观鉴别
鱼
新鲜鱼——腹部正常、不膨胀，肛孔白色，凹陷。
的 质
次鲜鱼——腹部膨胀不明显，肛门稍突出。
量
腐败鱼——腹部膨胀、变软或破裂，表面发暗灰色
或有淡绿色斑点，肛门突出或破裂。
鉴 别
(1)体表：质量好的冻鱼，色泽光亮与鲜鱼般的鲜艳，
冻
体表清洁，肛门紧缩。质量差的冻鱼，体表暗无光泽，
有霉变现象。
鉴
别
咸
(3)肌肉鉴别
鱼 的
良质咸鱼——肉质致密结实，有弹性。
质
次质咸鱼——肉质稍软，弹性差。
量
劣质咸鱼——肉质疏松易散。
(4)气味鉴别
良质咸鱼——具有咸鱼所特有的风味，咸度适中。
次质咸鱼——可有轻度腥臭味。
劣质咸鱼——具有明显的腐败臭味。
鉴
别
(1)色泽鉴别
干
良质干鱼——外表洁净有光泽，表面无盐霜，鱼体
鱼 的
呈白色或淡
质
次质于鱼——外表光泽度差，色泽稍暗。
量
劣质干鱼——体表暗淡色污，无光泽，发红或呈灰
白，黄褐，浑黄色。
(2)气味鉴别
良质干鱼——具有干鱼的正常风味。
次质干鱼——可有轻微的异味。
淡水鱼的质量特征、评价标准和分级技术
目录
• 淡水鱼的质量特征 • 淡水鱼的品质评价标准 • 淡水鱼的分级技术 • 前景展望
一、淡水鱼的质量特征
1、感官特征
淡水鱼的感官鉴别主要包括外观、色泽、 气味和滋味等几项内容，可以从鱼的外表、 眼睛、肌肉、腮、腹部、肛门等部位进行评 价。一般鱼类鲜度的感官鉴别特征如表1所 示。
对肌肉抽提液用蛋白沉淀剂除去蛋白质后再 用水蒸气蒸馏法或Conway微量扩散法测定的，广 泛用于判定鱼的鲜度。
（2） K值法
K值是反映鱼体初期鲜度变化和与品质风味有 关的生化质量指标，也称鲜活质量指标。它比VBN 值和TMA-N值更有效地反映出鱼的鲜活程度。一般 采用K值≤20%作为优良鲜度指标（日本用于生食 鱼肉的质量标准），K值≤60%作为加工原料的鲜 度标准。
表1 鱼类新鲜度感官鉴定
（彭增起，2010）
2、营养特征
淡水鱼中蛋白质含量较高，脂肪含量低， 且含有大量人体必需脂肪酸，所以一般以 氨基酸、脂肪酸作为其营养特征的评价指 标。表2、表3分别是某些淡水鱼的氨基酸 和脂肪酸组成。
表3 淡水鱼类肉及内脏中DHA和EPA含量（g/kg） (金庆华，1997)
(邱洪奎，198ห้องสมุดไป่ตู้)
（2）斗式分级器
斗底上升时，鱼力图经过 分级筛从水底逃脱，小鱼在 筛底之间通过，而大鱼留在 上部斗内；当斗从水中提出 时，大鱼落到离斗远一点的 容器内，小鱼则落到离斗近 一点的容器内。
一次可分级20~1000kg的鱼。
1.容器 2.支撑挡板 3.小布钻有孔眼的筛 底 4.上部分级筛底（可更换） 5.连接销 6.网状侧壁 7.挡鱼板 8.托架 9.旋转轴 10. 小鱼导向槽 11.大鱼导向槽 12.泄水管 13.盛小鱼容器 14.盛大鱼容器
食品感官分析7鱼类的感官评定
腥味)
味
臭味
坚实有弹性，手指压后 稍松软，手指压后凹陷不能立即 松软，手指压后凹陷不易消
凹陷立即消失，无异味， 消失，稍有腥臭味，肌肉切面无 失，有霉味和酸臭味，肌肉
肌肉切面有光泽
光泽
易与骨骼分离
有透明粘液，鳞片有光
粘液多不透明，并有酸味，鳞片 鳞片暗淡无光泽，易脱落，
泽，贴附鱼体紧密，不 光泽较差，易脱落1.来自水产品较畜产品容易腐败的原因：
水产品较畜产品容易腐败的原因：
1、水产品的原料特性所致：鱼类营养丰 富、表皮保护能力差、酶活性较强、鱼 体表面、鳃和消化系统含有大量腐败菌。
2、渔业生产季节性强，易导致产量集中、 处理不当、机械损伤从而影响鱼体保藏。
1.3水产品的物理特性
一、肌肉组织本身的特性 与畜肉比，肌肉组织的特 性：鱼肉组织软、粘性很小。
僵硬之前将鱼煮熟，组织非常软，呈糊状；
僵硬之中将鱼煮熟，组织坚韧；
僵硬之后将鱼煮熟，肉质紧密、多汁、有弹性。
温度：在常温以下的温度范围内，温度越高，自溶 速度越快。
鱼种：红身鱼的自溶速度比白身鱼快。
加工条件：80 ℃、10min加热，鱼肉不再发生自溶 作用。食盐能抑制自溶作用，添加2%的食盐，自溶作用 减少到原来的1/2，添加10%----1/3，添加20%----1/4。 冻藏可减缓鱼肉的自溶，但是在-30℃以上时，鱼肉中 酶的反映不会停止。
.二、解僵和自溶
解僵：僵直持续一段时间后又逐渐变软，称为解僵。 低温季节捕起的鱼僵硬开始和持续的时间长。 捕起后保藏在较低温下鱼的僵硬开始和持续时间长， 死前挣扎疲劳的鱼体比挣扎少杀死的鱼体僵硬开始和 持续的时间短。迅速冰藏或冷却对保持鲜度很重要
解僵的原因，一般认为和肌肉中组织蛋白酶类对蛋白质 分解的自溶作用有关。主要有Calpains、组织蛋白酶 等参于鱼类死后蛋白质分解作用。因此，在各种蛋白 分解酶的作用下，肌动球蛋白解离为肌球蛋白和肌动 蛋白、Z线断裂，结缔组织软化，使肌肉组织变软
水产类(鱼)的感官鉴别
水产类（鱼）的感官鉴别
所谓的水产类指的是江河湖海里出产的经济动植物的统称，如鱼、虾、海带等。
水产类是蛋白质、无机盐和维生素的良好来源，尤其蛋白质含量丰富，多不饱和脂肪酸，经常食用鱼类易为人体消化吸收，比较适合病人、老年人和儿童食用。
且脂肪含量低，有一定的防治动脉粥样硬化和冠心病的作用。
但是在选购的时候如何通过感官鉴别买到新鲜的水产品呢，以下小编总结了鱼类的感官鉴别。
感官鉴别水产品及其制品的质量优劣时，主要是通过体表形态、鲜活程度、色泽、气味、肉质的弹性和洁净程度等感官指标来进行综合评价。
如在进行鱼的感官鉴别时，先观察其眼睛和鳃，然后检查其全身鳞片，并同时用一块洁净的吸水纸吸鳞片上的黏液来观察和嗅闻，鉴别黏液的质量。
必要时用竹签刺入鱼肉中，拔出后立即嗅其气味，或者切割成小块鱼肉，煮沸后测定鱼汤的气味与滋味。
以鱼为例：
鱼类的感官鉴别
鱼的类别感官性状
活鱼在水中游动自如，体表无残缺，无伤病，如鱼背不能直立，说明鱼将要死。
新鲜鱼眼球饱满，眼珠黑白分明，角膜光亮透明，鳃成鲜红或紫红色，无黏液和异味，鳞片完整并且紧贴鱼体，肌肉结实而富有弹性，有光泽，肛门发白并向腹内紧缩。
不新鲜鱼眼珠平坦或下陷发浑，角膜暗淡浑浊，鳃成灰色甚至变黑，鱼体颜色暗淡无光，肌肉松弛无弹性，肌肉纤维无光泽有异味，肛门发紫外凸。
水产养殖中的养殖鱼类品质评估与改进
水产养殖中的养殖鱼类品质评估与改进水产养殖一直是重要的经济产业之一，而鱼类作为水产养殖的主要对象，在提供人们需求的同时，其品质的评估与改进也变得至关重要。
本文将探讨水产养殖中养殖鱼类品质的评估方法与改进策略。
一、品质评估方法水产养殖鱼类品质的评估可以从多个角度进行。
以下是几种常见的评估方法：1. 外观特征评估：外观特征是消费者购买鱼类时最直观的观察标准之一。
鱼体的色泽、鳞片的亮度和完整性、鱼鳍的形态等都是评估鱼类外观特征的重要指标。
通过视觉观察和摄影记录，可以进行外观特征的评估和比较。
2. 营养成分分析：鱼类的营养成分对于消费者的健康至关重要。
通过对养殖鱼类中的脂肪、蛋白质、维生素和矿物质等营养成分进行分析，可以评估鱼类的营养价值。
常用的分析方法包括测定鱼类中各种营养成分的含量，并与国家食品安全标准进行比较。
3. 病害检测：病害是影响养殖鱼类品质的重要因素之一。
通过病原体的分离和鉴定，以及对病害发生率和致病程度的评估，可以判断养殖鱼类的健康状态。
常用的检测方法包括病原菌分离培养、病理组织切片观察和分子生物学方法等。
4. 功能性分析：功能性分析是评估鱼类产品附加价值的重要手段。
通过对养殖鱼类中的抗氧化活性、免疫调节活性和抗菌活性等功能性指标的检测，可以评估其在保健、美容和医药方面的应用价值。
常用的分析方法包括抗氧化能力测定、免疫调节因子检测和抗菌活性测定等。
二、改进策略鉴于养殖鱼类品质与养殖环境、饲料配方、养殖管理等因素密切相关，以下是一些改进策略供参考：1. 养殖环境优化：保持水质清洁、适宜的水温和氧气含量是改进鱼类养殖品质的关键。
合理设计和管理养殖池塘或网箱的水源、流动性和透明度，定期监测水质参数，并及时采取调控措施，以创造良好的养殖环境。
2. 饲料配方优化：饲料作为养殖鱼类主要的营养来源，其配方的合理性对养殖鱼类的品质具有直接影响。
选用优质原料、合理配比各种营养物质，并根据不同生长阶段和种类的鱼类进行合理的饲养管理，以提高饲料的利用率和养殖鱼类的营养状况。
食品感官解析7鱼类的感官评定
鱼类加工企业应加强品质控制，通过 科学合理的加工工艺和储存方式来保 持鱼类的感官品质。
此外，为了提高鱼类的市场竞争力， 还应加强对其感官品质的研究和宣传， 提高消费者对高品质鱼类的认知和接 受度。
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总结词
海水鱼的口感与风味是其品质的重要指标，通过感官评定可 以全面了解其品质特性。
详细描述
在海水鱼的口感与风味评定中，主要关注鱼的质地、风味和 滋味等方面。好的海水鱼应具有细腻的质地，肉质饱满且富 有弹性；风味方面应具有独特的海洋气息，同时无异味；滋 味方面应鲜美可口，无过咸或过淡现象。
案例三：鱼肉制品的感官评定
促进销售
良好的感官评定可以增加消费者 对产品的信任和好感度，提高产 品的市场竞争力，促进销售。
02 鱼类感官评定的基础知识
鱼类感官评定的定义
鱼类感官评定是指通过人类的感官（视觉、嗅觉、味觉、触觉和听觉）对鱼类及 其制品的外观、气味、滋味、口感和声音等特性进行评估和描述的方法。
感官评定在鱼类研究中应用广泛，有助于了解消费者对鱼类的接受程度、品质变 化和加工工艺的效果。
结果分析
数据整理
整理评定人员提供的评分数据，确保数据的准 确性和完整性。
统计分析
运用统计分析方法对数据进行处理，得出感官 评定的结果和结论。
结果解读与报告撰写
根据分析结果撰写详细的报告，解读鱼类感官评定的结果，为食品研发和生产 提供参考。
04 鱼类感官评定的实践案例
案例一：淡水鱼的新鲜度评定
总结词
选择实验场地
选择安静、整洁、通风良好的实验场地，确保评定人 员能够在舒适的环境中进行实验。
水产食品加工学
【实验步骤】
3、按鱼丸制造原理技术、配方制作，成型后的鱼丸放 在40-45℃温水中15min后再进入100℃水中加热煮熟，和直 接加热煮熟的鱼丸比较弹性。
4、按鱼丸制造原理技术、配方制作，成型后的鱼丸放 在60℃温水中10min后再进入100℃水中加热煮熟，和直接加 热煮熟的鱼丸比较弹性。
5、按配方，全部配方材料一起加入擂溃5min，用饭匙 手工成型---进入常温水中---进入100℃水中加热煮熟。和直 接加热煮熟的鱼丸比较弹性。
【实验步骤】
7、搅拌： （1）为防止鱼肉蛋白冷冻变性，在搅拌过程中加 入鱼肉重量的5.5%白砂糖、0.15%三聚磷酸钠、 0.15%焦磷酸钠等添加物，搅拌时间为3-5min。 （2）在搅拌过程中，鱼肉的温度应控制在10℃以 下，最高不得超过15℃。
取250g鱼肉不加防蛋白质冷冻变性的物质，不 需搅拌，直接包装冻结，作为做鱼肉蛋白质冷冻变性 特征变化的试验，采用不同颜色塑料包装，并做好包 装记号。
肌肉
腹部
总分
（20%） （20%） （10分）
鲜度 等级
【思考题】
1、鲜活鱼类具有哪些特征？ 2、鱼贝类鲜度评定的方法有哪些？
实验二 冷冻鱼糜的制作
【实验目的】
掌握冷冻鱼糜的工艺技术。
【实验原理】
冷冻鱼糜生产技术，实质上就是使鱼类蛋白质在 冷藏过程中不致产生冷冻变性而影响鱼糜制品特性的 生产技术，冷冻鱼糜的生产理论可以说尚未确定，鱼 糜的耐冻性主要有三个重要因素，即漂洗、糖类和蛋 白质变性防止剂以及盐类的加入。
实验三 鱼糜制品的制作
【实验目的】
掌握鱼靡制品的制作工艺。
【实验原理】
鱼肉蛋白质由水溶性的肌浆蛋白、不溶于水而溶于稀盐的 肌原纤维蛋白以及不溶性的胶原蛋白等肌基质蛋白构成。肌原 纤维蛋白质具有纤维状的细长形状，是同弹性形成直接相关的 蛋白质。鱼肉中加入约3%的食盐研磨时，肌原纤维溶出，形成 黏稠状肉糊。纤维状蛋白质相互缠绕，因加热变性，蛋白质分 子间反应性增大，架桥构成网状结构，而水被封于网状结构中 不能流出，从而形成保水力强、有弹性的鱼糜制品。
鱼肉品质感官评定试验方案
评定内容（依据特征值而定）
感官评定定义 气味/风味 新鲜度 金属味 油味 霉味 外观 脂肪黄 水分 质地 刚度 硬度 多汁性 嫩度 该种鱼特有的气味浓淡 金属气味 鱼油气味 潮气味 “脂肪黄”的程度 表面的干燥程度 用筷子将样品取下的难易程度 口腔后方两侧的牙齿穿透样品的力量 当样品被咀嚼时释放出来的水分多少 当样品被咀嚼时的柔软程度
鱼肉品质感官评定试验方案
拟搞：胡
亮
指导：阎海洁 博士
花鲈肌肉特征值判定
在正式评定之前，取对照组花鲈肌肉6尾，按正式评定的
程序进行评定，由阎博士主持，找出花鲈肌肉的特征风味，
并用相应的术语进行表述，待确定后，随后的评之参数依 此为据。（评定表内容相应填上或现打印） 评定前由阎博士发放资料，讲解评定方式，内容，注意事 项。确定以后休息30min。此间给每位评定人员桌上准备
好评定单，笔，矿泉水，涑口纸杯，餐巾纸。
实验安排
评定实验处理：两个鱼粉饲料组，20%及80%替代处理组共 4种样品。 8号取样：取肌肉25 g /份， 6尾鱼/桶，3桶/处理（即评
定3个回合）；洗净放置于食品盒中，用保鲜膜封好，存
于4℃冰箱中。 10号评定：将肌肉洗净后包于锡铂纸中，在微波炉中加热 3min。取出后凉至 25℃- 30 ℃时开始品尝评定。
评定室环境
品评室内温、湿度保持恒定, 以人体舒适为宜, 一般在 20～22 ℃, 在夏季可能要在25 ℃左右, 相对湿度保持在 50%～60%。为每个评价员提供一个相对独立的空间, 以避
免相互间的干扰。
评定前由阎博士发放培训资料，讲解评定方式，内容，注
意事项。确定以后休息30min。此间给每位评定人员桌上
鱼肉品质的评价标准
鱼肉品质的评价标准鱼是我们最常吃的食物，其营养价值很高，那大家知道怎么选鱼吗？今天给大家介绍一下如何挑选鱼？鱼类的品质检验主要是运用感官检验的方法进行品质检验。
1）活鱼的品质检验活鱼只限于淡水鱼。
活泼好游动，对外界刺激有敏锐的反应无伤残,不掉鳞，体色发亮，喜欢在鱼池底部、中间游动的鱼品质最佳。
2）鲜鱼的品质检验鲜鱼是指死后不久的活鱼。
体硬不打弯，眼睛明亮，鳏盖紧合，鲤鲜红，鳞片紧附鱼体，体两侧有光泽，肉质紧密富有弹性，稍有腥味的鱼品质佳。
3）冻鱼的品质检验冻鱼有海鱼和淡水鱼。
冻鱼质量好坏与冷冻时鱼的质量有密切关系。
冷冻带鱼体银白发亮，黄花鱼体硬，眼明亮，腹部金黄者为品质佳。
如何挑选新鲜的鱼呢？这5个要素一定要掌握。
一、观鱼眼新鲜鱼鱼的眼球饱满凸出，角膜透明清亮，富有弹性。
次鲜鱼一一鱼的眼球不凸出，眼角膜起皱，稍变浑浊，有时眼内淤血发红。
眼睛是选鱼时最先要看的地方。
因为一条新鲜的鱼，一定有着澄清明亮、饱满有神，眼球突出且黑白界限分明的眼睛。
若是鱼的眼珠下陷，色泽混浊，则鱼的存放时间可能过长。
二、嗅鱼蛆新鲜鱼鲤丝清晰呈鲜红色，黏液透明，具有海水鱼的咸腥味或淡水鱼的土腥味，无异臭味。
次鲜鱼一一鲤色变暗呈灰红或灰紫色，黏液轻度腥臭，气味不佳。
三、摸鱼体新鲜鱼有透明的黏液，鳞片有光泽且与鱼体贴附紧密，不易脱落（细、大黄鱼、小黄鱼除外）。
次鲜鱼一一黏液多不透明，鳞片光泽度差且较易脱落，黏液黏腻而浑浊。
看鱼鳞的创伤是否着色，受创伤的鱼经过浓度大的孔雀石绿溶液浸泡后，表面会发绿，严重的还长有青草绿色；四、掐鱼肉新鲜鱼肌肉坚实有弹性，指压后凹陷立即消失，无异味，肌肉切面有光泽。
次鲜鱼一一肌肉稍呈松散，指压后凹陷消失得较慢，稍有腥臭味，肌肉切面有光泽。
若是发现通体色泽发亮的鱼也该警惕。
对于不易识别的鱼，在吃前要尽量浸泡，这样即使鱼经过了孔雀石绿溶液的浸泡，也可以稀释，减轻对人体的毒害。
五、看鱼腹新鲜鱼腹部正常、不膨胀，肛孔白色、凹陷。
实验五鱼的卫生检验
的磷酸组胺，溶于100ml容量瓶中，再加水稀释至刻度 ，此溶液每毫升相当于1.0mg组胺。 磷酸组胺标准使用溶液：吸取1.0ml组胺标准溶液置于 50ml容量瓶中，加致刻度。此溶液每毫升相当于20微克 组胺。
Central Laboratory of Biology
食品营养与卫生学学实验
实验五 鱼的卫生检验
【实验目的】
熟悉鲜鱼类的国家卫生标准《淡水鱼类卫生标准》（
GB2736-94），掌握鱼类卫生标准的分析方法（
GB/T5009.45-1996 ）；
【实验材料和设备】
1、实验材料 淡水鱼
2、实验设备 具塞锥形瓶、分液漏斗、比色管、紫外分光
光度计。
3、实验试剂
碳酸纳、氢氧化钠、对硝基苯胺、盐酸、亚硝酸钠、正 戊醇、三氯乙酸、磷酸组胺、
【实验方法】
1、 溶液配制
碳酸钠溶液（50g/L）、氢氧化钠溶液（250g/L）、三
氯乙酸溶液（100g/L）
偶氮试剂：甲液：称取0.5g对硝基苯胺，加5ml盐酸溶
解，再加水稀释至200ml，置于冰箱中；乙液：亚硝酸
• 4 结果计算 • X=[(A/1000)*100]/[m*(2/V)*(2/10)*(2/10)] 式中： • • • • X-样品中组胺含量，mg/100g； V-加入三氯乙酸溶液（100g/L）体积，ml； A-测定时样品中组胺质量，微克； m-样品质量，g。
组胺测定的原理是什么？
【实验方法】
2 感官检验 淡水鱼：体表有光泽，鳞片较完整不易脱落，粘液无混 浊，肌肉组织致密有弹性，腮丝清晰，色鲜红或暗红， 无异臭味。眼球饱满，角膜透明或稍有混浊，紧缩或稍 有突出。 3、主要操作步骤
CXG_031 鱼和贝类实验室感官评估指南
CODEX GUIDELINES FOR THE SENSORY EVALUATIONOF FISH AND SHELLFISH IN LABORATORIESCAC-GL 31-1999I. SCOPE AND PURPOSE OF THE GUIDELINESII. FACILITIES FOR SENSORY EVALUATION2.1 General Observations2.2 Laboratories for Sensory Evaluation2.2.1 Location and Layout2.2.2 Preparation Area2.2.3 Evaluation Area2.2.4 EquipmentIII. PROCEDURES FOR SENSORY EVALUATION3.1 Collecting and Transporting Samples3.2 Preparation of Samples for Examination3.3 Cooking3.4 Procedures for the Assessment of Products3.4.1 Assessment of Raw Products3.4.2 Assessment of Frozen Products3.4.3 Assessment of Cooked SamplesIV. TRAINING OF ASSESSORS4.1 Objective Sensory Training4.1.1 Consideration for Objective Sensory Training4.1.2 Selection of Candidate Assessors4.1.2 Screening for Perception of Basic Tastes4.1.2.2 Screening for Perception of Odours4.1.2.3 Screening for Normal Colour Perception4.1.2.4 Screening Test for the Assessment of Texture4.1.3 Training of Assessors4.1.4 Monitoring of Assessors4.1.5 Reference Documents4.2 Preparation and Handling of Samples4.2.1 Type of Samples4.2.2 Preparation of Sample Packs4.2.3 Characteristics of Samples4.2.3.1 Sensory Attributes4.2.3.2 Chemical AttributesAnnex I Examples of Attributes of Fishery Products Used in Sensory EvaluationAnnex II Examples of Test Methods Which Would be Appropriate for UseAnnex III Suggested Syllabus for a Training Course for Assessors in the Sensory Assessment of Fish and Fishery ProductsAppendix I Definitions of Terms used in Sensory Analysis of SeafoodAppendix II Reference documentsGUIDELINES FOR THE SENSORY EVALUATIONOF FISH AND SHELLFISH IN LABORATORIESI. SCOPE AND PURPOSE OF THE GUIDELINESThe 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 EVALUATION2.1 G ENERAL O BSERVATIONSSensory 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 L ABORATORIES FOR S ENSORY E VALUATION2.2.1 Location and LayoutFigure 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 AreaThis 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 Committeepractices 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 AreaThere 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.2.2.4 EquipmentThe exact type and amount of equipment required will depend to some extent on the nature of products to be inspected and the volume and frequency of the examinations.III. PROCEDURES FOR SENSORY EVALUATION3.1 C OLLECTING AND T RANSPORTING S AMPLESIn most circumstances where fishery products are subjected to sensory evaluation a decision is made about a batch of fish, for example, acceptance or rejection of a consignment of imported products, classification of batches of fish on a market into freshness grades. The decision is made on the basis of an examination of a sample drawn from the batch according to guidelines which will usually specify how a sample is to be taken for the intended regulatory or commercial purpose of the examination.When collecting a sample for inspection the inspector should ensure that the procedures used for taking the sample, and the subsequent handling of the sample, do not materially affect its sensory properties.The inspector should check that the sample is properly packed and where necessary, under temperature control before dispatching it to the inspection laboratory. If the sample is not under the supervision of officials during transport the inspector should ensure that sample can not be tampered with during the journey.On receipt at the inspection laboratory, samples, if not evaluated immediately, should be stored under appropriate conditions. However fresh and chilled products should be examined on the day they are received. Products in either chill or frozen storage should be appropriately wrapped to prevent drying out or desiccation.3.2 P REPARATION OF S AMPLES FOR E XAMINATIONTable 1 in Annex 1presents attributes useful in evaluating some species and products. Procedures for preparation of samples should be appropriate for the product types. Some procedures relative to fresh or frozen finfish are described in the following paragraphs.The fish, if entire, should be gutted and the guts retained. The head should be removed, and the fillet from one side to taken off. The portions should be assembled on tray for analysis.QF Products can be laid out on the examination bench in the evaluation area, but it is often more convenient for presentation and for clearing up after if sample units are presented on trays.Frozen products should be first examined in the frozen state. The complete sample unit or portions of the unit should then be thawed for sensory evaluation. Whether the sample can, or should be subdivided, depends on the nature of the products. Packs of IQF shrimps or fillets can be opened and subsamples taken. Portions could be sawn off large fish or off blocks, but this might be difficult in the case of thick material unless a bandsaw is available.Frozen material should be thawed out as quickly as possible, but without raising the temperature of all or part of the product so that it might spoil. The simplest procedure is to spread out the sample units on the benches and tables in the preparation area and leave them to thaw at ambient temperature. They should be covered to prevent drying and contamination. The progress of thawing should be monitored and when it is judged that thawing is complete the products should be evaluated, or transferred to a refrigerator. Products should be covered with plastic film before storing in the refrigerator. Storage should be limited in order to maintain sample integrity. If possible sample units should be thawed out on trays so that the amount and nature of the thaw drip can be assessed.Thawing can be accelerated by immersion of the material in water. This is acceptable if product is protected from the contact with water by suitable wrappings, or if contact with water does not materially affect the sensory properties of the product. Care must be taken to prevent further spoilage or bacterial growth. Small sample units such as IQF fillets or small packs of shrimps or shellfish meats could be thawed in a microwave cooker on the defrost setting, but care must be taken not to use too high power settings otherwise parts of the material will be overheated.Large frozen fish or large blocks of frozen products will take many hours to thaw out at ambient temperature, longer than a normal working day, and they can not be properly monitored throughout the whole process of thawing. One solution is to lay the products out for thawing at the end of a working day when they will just be completely, or almost completely, thawed by the following morning. Alternatively the material can be put out to thaw as early as possible in the day and transferred to a chill room at the end of the day to complete the process at low temperature. It is helpful to break apart blocks of product when they are partially thawed to accelerate thawing if this can be done without damaging the material.3.3 C OOKINGIn cases where a final decision on odour or gelatinous state cannot be made in the thawed uncooked state, a small portion of the disputed material (approximately 200g) is sectioned from the sample unit and the odour and flavour or gelatinous condition confirmed by cooking without delay by one of the following cooking methods. The following procedures are based on heating the product to an internal temperature of 65 - 700C. The product must not be overcooked. Cooking times vary according to the size of the product and the temperatures used. The exact times and conditions of cooking for the products should be determined by prior experimentation.Baking Procedure: Wrap the product in aluminum foil and place it evenly on a flat cookie sheetor shallow flat pan.Steaming Procedure: Wrap the product in aluminum foil and place it on a wire rack suspendedover boiling water in a covered container.Boil-in-Bag Procedure: Place the product in a boilable film-type pouch and seal. Immerse thepouch in boiling water and cook.Microwave Procedure: Enclose the product in a container suitable for microwave cooking. Ifplastic bags are used, check to ensure that no odour is imparted from the plastic bags. Cookaccording to equipment instructions.23.4 P ROCEDURES FOR THE A SSESSMENT OF P RODUCTSStandards and specifications for fishery products will specify the features of the product that are able to be evaluated, and the criteria for accepting or rejecting products or for allocating them to grades. Table 1 presented in Annex I lists sensory attributes and criteria which may apply to standards and quality grading schemes. In order to apply quality criteria consistently in the inspection of products it is necessary to conduct the sensory assessments in a consistent and systematic manner. Samples should be assessed relative to the characteristics of the species concerned.Assessors must pay particular attention to those features of the product which are referred to in any standards and which determinate conformance to the standard, but in addition they should assess and record other relevant attributes of the samples, as appropriate.3.4.1 Assessment of Raw ProductsFresh fish will normally be assessed by appearance and odour. Fish change in appearance in a number of ways during spoilage in ice and it is not usually difficult to accurately grade iced fish by appearance alone. Characteristics to look for are listed in Table 1 of Annex I.3.4.2 Assessment of Frozen ProductsFrozen fish should be examined in the frozen state. The assessor should note the nature and state of any wrappings and glazes and the product should be examined for any discolourations and for the extent and depth of any dehydration. The assessor should note if there are any signs that product might have been thawed and refrozen. Signs of slumping or distortion of blocks, the collection of frozen drip in pockets in the wrappings, (not to be confused with water that might have been present on the fish at the time of freezing), and the partial loss of glaze.Thawed samples should be presented and examined as for the corresponding unfrozen product where appropriate. It is not easy to evaluate the freshness of thawed whole fish by appearance because the freezing and thawing processes alter characteristics like the eyes, skin and colour of gills and blood. The gills have a leathery or slightly rancid odour even after short periods of frozen storage which have no significance for the quality of the product.3.4.3 Assessment of Cooked SamplesCooked samples should be held in a closed container, allowed to cool to a comfortable tasting temperature, and kept warm unless they are assessed immediately. Products which have already been cooked, for example cooked shrimps, should be warmed up slightly.2General Standard for Quick Frozen Fish Fillets, Annex A “Sensory and Physical Examination”The assessor should note the appearance of the product and record any unusual features. The odour should be assessed and its character and strength recorded, particularly any unusual odours like chemical taints. Assessors should be encouraged to taste cooked samples as some compounds can only be detected by mouth (e.g. low levels of decomposition or fuel contamination).The flavor of a sample in the mouth should confirm the assessment based on odour, but can give additional information. For example most additives such as salt, sorbates, polyphosphates, are not detectable by odour, but are detectable by taste. Sensory analysis alone should not be used to determine the presence of additives and any suspicion that non permitted additives have been used, or that excess amounts of permitted additives are present, should be confirmed by chemical analysis where appropriate.IV. TRAINING OF ASSESSORS4.1 O BJECTIVE S ENSORY T RAINING4.1.1 Considerations for Objective Sensory TrainingIn the sections below examples are provided of test materials which have been used for screening and training analysts.Objective sensory testing measures the intrinsic sensory attributes of a sample through the analytic sensory perceptions of human assessors. In order to conduct objective sensory analyses of fish and fish products, assessors must be selected for their ability to perform the sensory tasks required, must be trained in the application of the required test methods, and must be monitored for their ongoing ability to perform the sensory tasks. Thus, sensory training includes:(a) The selection of assessors for basic sensory acuity and for the ability to describe perceptionsanalytically i.e. without the effect of personal bias. Allergies to seafood or to some food additives could eliminate an analyst candidate.(b) The development of the analytical capability by familiarization with test procedures, improvement ofability to recognize and identify sensory attributes in complex food systems, and improvement of sensitivity and memory so that he/she can provide precise, consistent, and standardized sensory measurements which can be reproduced.(c) The monitoring of the assessor’s performance and the consistency of their analytic decisions by thefrequent periodic assessment of the sensory decisions.4.1.2 Selection of Candidate AssessorsA candidate for assessor training should demonstrate that he/she:1. is not anosmic (unable to perceive odours) - so that odours of decomposition and other defects will be perceived and described in a consistent manner;2. is not ageusic (unable to perceive basic tastes) - so that tastes associated with decomposition and other defects will be perceived and described in a consistent manner;3. has normal colour vision and is able to detect anomalies in the appearance of fish and fish products ina consistent manner,4. is able to rely on sensory perceptions and to report them appropriately;5. is able to learn terminology for new or unfamiliar perceptions (odours, tastes, appearances, textures) and to report them subsequently; and6. is able to define sensory stimuli and relate them to an underlying cause in the product.The first five points can be measured in testing, the last ability is developed during specific product training.In conducting the tests, it is useful to allow for repetition of the tests for basic taste and for odour perception. This is necessary to ensure that the candidate is being tested for basic ability and not responding to an unfamiliar testing situation. New code numbers and presentation sequences are used in each test method.4.1.2.1 Screening for Perception of Basic TastesThe diversity of flavours, especially of defects from decomposition, which the inspector will be required to perceive and describe make it essential that some indication of the general ability to perceive basic tastes be established. One area of particular importance in selection and training is the ability to discriminate bitter and sour tastes/flavours as this is a common area of confusion in inexperienced assessors. These tastes/flavours are critical in the examination of fish and fish products as they are evident in the early stages of decomposition.A matching standards test using concentrations which should be perceived by a normal taster has been described by several standard sources. The concentrations used have been shown in testing to be perceptible.Table 1 A selection of published test solutions used for screening and training analystsBasic Tastes StandardCompoundsUsed (in water)DFOScreeningTests (1986-96)Meilgaard etal. (slight tovery strong)(1991)Jellinek(1985)ASTM(1981)VaiseyGenser andMoskowitz(1977)Bitter caffeine 0.06% 0.05 to0.2% 0.02& 0.03%0.035,0.07 &0.14%0.150%Sour citric acid 0.06% 0.05 to0.20% 0.02, 0.03 &0.04%0.035,0.07 &0.14%0.01%Salt sodium chloride 0.02% 0.2 to 0.7% 0.08 &0.15% 0.1, 0.2%0.4%0.1%Sweet sucrose 2.0% 2.0 to 0.40& 0.60% 1.0, 2.0 &4.0%1.0%umami* monosodiumglutamate0.08%* This has been identified by some analysts as being a fifth basic taste, however this remains controversial. This may be used as part of the selection procedure, but should definitely be used as part of the training sessions to illustrate the contribution to the flavours of fish contributed by the ribonucleotides.4.1.2.2 Screening for Perception of OdoursIn this case, several types of tests are available which will accomplish the selection procedure.Because people are able to perceive a very large number of separate odour qualities, the samples used should be chosen to be both representative of common odours with which the candidate would likely have had experience, and also be representative of odour qualities which occur as defects in fish and fish products. Two examples two test methods which would be appropriate for use in assessing odour perception are presented in Annex II.4.1.2.3 Screening of Normal Colour PerceptionColour blindness is measured by the use of one of several standard ophthalmologic tests including the Ishihara Colour Blindness Test and the Farnsworth-Munsell 100-Hue Test. These tests may be purchased through medical supply sources and should come with complete instructions as to their use. They must be administered under the exact conditions specified in the instructions.4.1.2.4 Screening Test for the Assessment of TextureThere can be cases when fish is rejected for texture. These are tests which are essentially done by touch on raw product. Characteristics which may be assessed include:(a) firmness: in fresh fish and shellfish (shrimp); and(b) springiness: in fresh fish.One such test is the procedure designed by Tilgner (1977) and reported in Jellinek (1985). This test used a series of samples which increase slightly in firmness and uses pressure with the forefinger of the dominant hand to assess firmness and allow the candidate to rank the samples from least to most firm. This allows the assessment of the concept of firmness and the concept of increasing intensity in a sensory attribute. The samples used in the test described are permanent samples cast from polyvinyl chloride although a series of samples can also be generated from appropriate food samples.4.1.3 Training of AssessorsA Suggested Syllabus for a Training Course for Assessors in the Sensory Assessment of Fish and Fishery Products The following is a model training syllabus. The length of the basic sensory science training which is included in the course can vary from the 10 hours (1.5 days) shown below to full length courses of university level training. It is suggested that hands-on exercises accompany each section to demonstrate the concept under discussion (e.g. prepare basic taste solutions and have the students taste them during the lecture on taste). A Suggested Syllabus for a Training Course for Assessors in the Sensory Assessment of Fish and Fishery Products is presented in Annex III.4.1.4 Monitoring of AssessorsThe validation of the effectiveness of sensory training and of the consistency of sensory assessments is achieved through ongoing monitoring of the sensory decisions made by the assessor. This may be accomplished in a variety of ways, either singly or in combination.(a) The first is the use of check samples which are samples of known quality which are distributed to inspectors for examination in their day-to-day testing facility. The results are sent back to the central coordinator of the samples for analysis. The advantage of this method is that samples are being assessed under the actual laboratory conditions. Samples used for this are prepared using the procedures described in Section 4.2, Preparation and Handling of Samples. Also commercial product of known quality and which is available in sufficient quantity may be used.(b) Another procedure which is used to validate the performance of an inspector is through actual accreditation testing and calibration procedures. These are conducted in a central location laboratory which is large enough to accommodate all of the inspectors participating in the test. Samples are prepared using the procedures described in Section 4.2 Preparation and Handling of Samples. Also commercial product of known quality and which is available in sufficient quantity may be used. This procedure must be repeated at regular intervals to ensure that no change has occurred in the inspectors’ ability to evaluate products and the inspector must reach a pre-defined level of performance on both «pass/accept» samples and «fail/reject» samples.(c) A supplementary method of evaluation of an inspector’s performance is the accumulation over time of the on-going inspection results vs. any other known information on samples, e.g. reinspection results, consumer complaints, chemical analyses, etc.4.1.5 Reference DocumentsReference documents are presented in Appendix II.4.2 P REPARATION AND H ANDLING OF S AMPLES4.2.1 Type of SamplesSamples used for the purpose of training individuals in sensory techniques concerning fishery products are the single most important factor to be considered. It is imperative that proper samples be provided in reference to sensory training.There are two types of samples to be considered in the training of sensory analysts or inspectors.1. Controlled spoilage samples: These samples should display or represent a full range of quality, as well as the normal range of product characteristics related to odour, flavor, appearance, and texture.It is essential that samples of excellent quality be provided as a reference point during the preparation of such packs.Quality defects should be naturally occurring, if possible, to exhibit sensory characteristics which are typical of the product to be used. If the samples are spoiled or contaminated artificially, they may not exhibit typical sensory properties for both the acceptable or unacceptable units to be used for training.It is important for the individual preparing the samples to have knowledge of the normal commercial processing of the product to be spoiled from harvesting to freezing and be aware of processing methods and conditions under which spoilage usually occurs. Understanding the general pathways of decomposition would be useful in the preparation of controlled spoilage samples.When possible, controlled spoilage, samples should be prepared where the product is harvested and processed to allow for the species, flora, etc. to duplicate normal spoilage conditions that allows for typical odours of decomposition as well as other characteristics that mimic commercial samples.2. Commercial samples: Whenever possible, the use of commercial samples should be incorporated into the sensory training of individuals. Many times, quality defects (odour, flavor, appearance, texture, etc.), as well as taints (musty/mouldy odours, flavours, rancidity, petroleum distillates, etc.) can be best shown with commercially produced samples that have these defects. These commercially manufactured samples allow one to assess sensory personnel during training by providing «real life» samples. They can also be used to measure an individual’s retention abilities as it relates to making correct decisions in sensory science.Many times, quality defects and taints are not found in all intensities in controlled spoilage samples but can be shown in slight, medium, and strong intensity from commercially produced samples.4.2.2 Preparation of Sample PacksSample preparation should be started in plenty of time to allow one to obtain the majority of defects as well as allowing product to go through a curing process if necessary.If possible, the spoilage run should be conducted with fish «in the round» to allow for natural spoilage to occur. This allows for typical spoilage odours to form.(1) BaselineIt is essential that excellent quality material of all species and product forms of known history, without commercial abuse, be obtained to provide a constant reference to the workshop participants. Whenever possible, both fresh and frozen product forms should be included in the preparation of controlled spoilage samples. The lot should be uniform with respect to its quality at the start of the run.Proper record keeping is essential in the preparation of spoilage samples. Samples of each code taken should be consistent within a set, each succeeding set representing a longer period of time that the product has been held under ambient or iced conditions. Temperature monitoring is essential to prevent fluctuations during each spoilage run.Spoilage must be accomplished under appropriate conditions of temperature and environmental contamination if authentic spoilage effects are to be obtained. Variations in spoilage rates between individual units can be minimized if the starting material is of uniform size and quality and contact between individual units is maintained during spoilage.Fish tend to spoil at different rates so one should examine product at regular intervals and group the product together that have similar characteristics prior to processing. Expert evaluation of the samples is constantly needed at this stage.The number of increments needed will depend on the purpose of the training and the species to be examined but a minimum of 5 increments and as many as 8 may be needed. At least 50% of the pack should be of acceptable product.(2) SpoilageGenerally, both high and low temperature decomposition spoilage should be included, but knowledge of the species and the standard processing method and at what point of the process is spoilage most likely to occur should determine the general spoilage method. It is important to avoid «shortcuts» for the sake of convenience. If pre-chilling spoilage is the issue, the use of frozen fish must be avoided. Careful temperature control is a necessity.(3) Packaging and StorageThe species and type of product from a spoilage run should be taken into account to determine the amount of shelf life one can expect.Canned products should be allowed to cure in the can for at least 30 days prior to use. They should be stored in a cool and dry location with a temperature range of 14°C - 18°C, otherwise one can expect a much shorter storage life. Maximum shelf life of canned seafood products for training purposes is approximately 2 years. After this amount of time, characteristics develop that may affect one’s judgement or render the samples of little value for training purposes.。
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评定内容（依据特征值而定）
感官评定定义 气味/风味 新鲜度 金属味 油味 霉味 外观 脂肪黄 水分 质地 刚度 硬度 多汁性 嫩度 该种鱼特有的气味浓淡 金属气味 鱼油气味 潮气味 “脂肪黄”的程度 表面的干燥程度 用筷子将样品取下的难易程度 口腔后方两侧的牙齿穿透样品的力量 当样品被咀嚼时释放出来的水分多少 当样品被咀嚼时的柔软程度
预试验方案
评定人员提前5min进入评定室，等候样品。每次送入4种
样品，样品使用3位随机数字编号时。在同次感官试验中,
递送给每位评价员的评价样品, 其编号互不相同。送评样 品以圆形摆放。 评定人先后用视觉，嗅觉，味觉进行评定，每次味觉评定 前须用清水漱口。
由组长主持评定，评定正式开始。 共评定3回合，中间间隔30min（？！）。
评定室环境
品评室内温、湿度保持恒定, 以人体舒适为宜, 一般在 20～22 ℃, 在夏季可能要在25 ℃左右, 相对湿度保持在 50%～60%。为每个评价员提供一个相对独立的空间, 以避
免相互间的干扰。
评定前由阎博士发放培训资料，讲解评定方式，内容，注
意事项。确定以后休息30min。此间给每位评定人员桌上
好评定单，笔，矿泉水，涑口纸杯，餐巾纸。
实验安排
评定实验处理：两个鱼粉饲料组，20%及80%替代处理组共 4种样品。 8号取样：取肌肉25 g /份， 6尾鱼/桶，3桶/处理（即评
定3个回合）；洗净放置于食品盒中，用保鲜膜封好，存
于4℃冰箱中。 10号评定：将肌肉洗净后包于锡铂纸中，在微波炉中加热 3min。取出后凉至 25℃- 30 ℃时开始品尝评定。
鱼肉品质感官评定试验方案Байду номын сангаас
拟搞：胡
亮
指导：阎海洁 博士
花鲈肌肉特征值判定
在正式评定之前，取对照组花鲈肌肉6尾，按正式评定的
程序进行评定，由阎博士主持，找出花鲈肌肉的特征风味，
并用相应的术语进行表述，待确定后，随后的评之参数依 此为据。（评定表内容相应填上或现打印） 评定前由阎博士发放资料，讲解评定方式，内容，注意事 项。确定以后休息30min。此间给每位评定人员桌上准备
感官评价剖面图例
恭请阎博士多多指点！ 谢谢！！！