Testing of salmon sashimi

1. Test items

Freshness: This is the core element. By observing the clarity of the fish eyes, bright, protruding and non-turbid fish eyes indicate high freshness; check the color of the gills, bright red, no odor and less mucus is better; press the fish meat, it is elastic and can rebound quickly, indicating that the fish meat is fresh. The volatile basic nitrogen content in the fish meat can also be tested. The lower the value, the higher the freshness.

Parasite detection: Since salmon is eaten raw, parasite detection is particularly important. Microscope observation can be used to carefully inspect the fish slices to check for common parasites such as Anisakis and their eggs to ensure food safety.

Heavy metal residues: Detect the content of heavy metals such as mercury, cadmium, and lead. These heavy metals may be enriched in the fish body through the food chain. If exceeded, long-term consumption will endanger human health. For example, excessive mercury may affect the development of the nervous system.

Microbial indicators: Focus on detecting pathogenic microorganisms such as Escherichia coli, Staphylococcus aureus, and Salmonella. Exceeding the standard will cause food poisoning and threaten the life and health of consumers, so it must be strictly controlled.

2. Testing methods

Sensory testing: Relying on the vision, smell and touch of professionals, according to the above-mentioned freshness evaluation standards, quickly and preliminarily judge the quality of salmon. This is the most direct and basic testing method.

Laboratory physical and chemical analysis: Using professional instruments and equipment, such as gas chromatograph to determine volatile basic nitrogen, atomic absorption spectrophotometer to detect heavy metals. These high-precision tests ensure that the data is accurate and reliable.

Microbial culture test: Place the fish sample in a specific culture medium, culture it at a suitable temperature and humidity for a certain period of time, observe the growth of microorganisms, count and identify the species, and determine whether it meets the hygiene standards.

3. Testing standards

National standards: Clearly stipulate the freshness index, microbial limit, and maximum allowable content of heavy metals for salmon sashimi, set a bottom line for the industry, protect the basic rights and interests of consumers, and ensure that the products sold on the market at least meet the safety standards for consumption.

Industry standards: Some high-end restaurants, fresh food supermarkets or fishery associations have set stricter industry standards, such as higher accuracy requirements for parasite detection and more detailed methods for judging freshness, which prompts companies to improve product quality and create high-quality brands.

4. Significance of testing

Consumer health protection: Strict testing allows consumers to enjoy salmon sashimi with confidence, avoid diseases caused by eating unclean and unsafe food, and enjoy delicious food with peace of mind.

Healthy development of the industry: Unified and standardized testing prompts all links in the salmon industry chain to pay attention to quality, eliminate inferior products, promote the upgrading of fishery breeding, processing, sales and other links, enhance the overall image of the industry, and let the salmon sashimi continue to shine.