The rapid test of salinity control of aquatic products (salinity meter) is a feature of the inspection work performed by customers of grass-roots aquatic products quality and safety supervision departments, aquaculture farms (bases), supermarkets in shopping malls, wholesale markets, etc., and it will use its characteristics of being portable, As a mobile testing laboratory, the inspection tool carries out inspections at any time and place, thus improving work efficiency and increasing supervision.
ATAGO (Altoo) holds a seawater salinometer, needle salinometer, conductivity refractometer salinity meter, provides quality control testing solutions for aquaculture and fishery processing lines, provides salinity control in marine aquaculture, aquatic product processing Marinate brine salinity, sugar content and total concentration control.
The salinity of aquatic fish in aquaculture cannot be too high as the total amount of dissolved salts in water is called salinity or salinity, which is often expressed in terms of a thousandth. Water with a salinity of more than 0.5% of fresh water is brackish or saltwater. Fish that can tolerate large changes in salinity are often called salinity fish; species that cannot tolerate strong variations in the number of dissolved salts in water are called narrow-salinity fish. Although the freshwater salinity is within 0.5%, most freshwater organisms can live in a higher salinity range. For example, green, grass, alfalfa and mackerel fry can withstand 4 to 5/1000 In salinity, adult fish can tolerate salinities of 10 to 12 parts per thousand; crabs can live in sea and fresh water, but they cannot breed eggs in fresh water, and they are now prepared in artificial seawater (salinity More than 9/1000) artificial breeding has been successful.
Most freshwater fish and food organisms can live in water with a salinity of five-thousandths. If the salt content is too high or too low, it will affect the growth of the fish. In a water body with too low salinity, alkalinity and hardness do not meet basic requirements. High salinity has a greater impact on the reproduction of freshwater fish and the development of eggs. In water bodies with a salinity of 2 to more than three thousandths, the maturation of the fish is poor. In this kind of water, due to the change in osmotic pressure, the eggs of oysters, oysters, grass carp, etc. swell less after fertilization, and the hatching rate is lower. Excessive salinity can also threaten the survival of fish.
The seawater salinity meter is particularly important for the aquaculture industry. Seawater salinity changes and ice brings losses to the aquaculture industry. The ATAGO seawater salinity meter MASTER series detects salinity at any time and reduces losses.
The effect of salting process on the quality of flavored tilapia products The method of salting directly onto the surface of fish by applying an appropriate amount of solid salt is called drysalting. After rubbing salt on the body surface, the layers are piled on the marinated shelf or layered in the marinated container. The salt should be evenly sprinkled between the layers. Under the condition of external pressure or no pressure, the salt will be formed by extravasation of the juice. Liquid (ie, brine), the salted preparation penetrates the inside of the fish through diffusion in the brine, and is evenly distributed in the fish.
Taking tilapia as the research object, the effects of different salting conditions (time, temperature, and concentration) on the composition of tilapia fish meat and salt brine, dry and pickling process conditions, and ATAGO conductivity meter salinity meter ES-421, PAL-SALT has increased the standards for controlling salinity to produce different flavors of fish pickled products, overcoming the problems of high salinity, high salinity, and oxidation of highly unsaturated fatty acids.
ATAGO (Altoo) holds a seawater salinometer, needle salinometer, conductivity refractometer salinity meter, provides quality control testing solutions for aquaculture and fishery processing lines, provides salinity control in marine aquaculture, aquatic product processing Marinate brine salinity, sugar content and total concentration control.
The salinity of aquatic fish in aquaculture cannot be too high as the total amount of dissolved salts in water is called salinity or salinity, which is often expressed in terms of a thousandth. Water with a salinity of more than 0.5% of fresh water is brackish or saltwater. Fish that can tolerate large changes in salinity are often called salinity fish; species that cannot tolerate strong variations in the number of dissolved salts in water are called narrow-salinity fish. Although the freshwater salinity is within 0.5%, most freshwater organisms can live in a higher salinity range. For example, green, grass, alfalfa and mackerel fry can withstand 4 to 5/1000 In salinity, adult fish can tolerate salinities of 10 to 12 parts per thousand; crabs can live in sea and fresh water, but they cannot breed eggs in fresh water, and they are now prepared in artificial seawater (salinity More than 9/1000) artificial breeding has been successful.
Most freshwater fish and food organisms can live in water with a salinity of five-thousandths. If the salt content is too high or too low, it will affect the growth of the fish. In a water body with too low salinity, alkalinity and hardness do not meet basic requirements. High salinity has a greater impact on the reproduction of freshwater fish and the development of eggs. In water bodies with a salinity of 2 to more than three thousandths, the maturation of the fish is poor. In this kind of water, due to the change in osmotic pressure, the eggs of oysters, oysters, grass carp, etc. swell less after fertilization, and the hatching rate is lower. Excessive salinity can also threaten the survival of fish.
The seawater salinity meter is particularly important for the aquaculture industry. Seawater salinity changes and ice brings losses to the aquaculture industry. The ATAGO seawater salinity meter MASTER series detects salinity at any time and reduces losses.
The effect of salting process on the quality of flavored tilapia products The method of salting directly onto the surface of fish by applying an appropriate amount of solid salt is called drysalting. After rubbing salt on the body surface, the layers are piled on the marinated shelf or layered in the marinated container. The salt should be evenly sprinkled between the layers. Under the condition of external pressure or no pressure, the salt will be formed by extravasation of the juice. Liquid (ie, brine), the salted preparation penetrates the inside of the fish through diffusion in the brine, and is evenly distributed in the fish.
Taking tilapia as the research object, the effects of different salting conditions (time, temperature, and concentration) on the composition of tilapia fish meat and salt brine, dry and pickling process conditions, and ATAGO conductivity meter salinity meter ES-421, PAL-SALT has increased the standards for controlling salinity to produce different flavors of fish pickled products, overcoming the problems of high salinity, high salinity, and oxidation of highly unsaturated fatty acids.
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