Fishmeal Commercial fishmeal may be mixed with cottonseed cake, rapeseed cake, urea, sand and other impurities. 1. Sensory identification. You can see, smell, touch, and taste your mouth. The high-quality fish is bright, uniform in color, light yellow, yellowish-brown or yellowish-brown. The size of the particles is the same. You can see a large number of loose fish muscles and a small amount of fish bones, fish scales, fish eyes, etc.; Agglomerate, not sticky; smelly; mouth tastes fresh and fishy or dried fishy, ​​tasteless and sandless. Adulterated or poor-quality fish, with a dark pink color and visible inconsistencies in size, shape, and color, tend to form small clumps, pinch and stick into groups, become sticky, emit odors, and taste especially salty. 2. Water immersion method. Take a small amount of fishmeal in a glass, add 10 times of water, shake well and stand still. There is sand or other impurities at the bottom of the cup, or there are cotton cakes, feather powder, bran, etc. Floating to the surface is false fish meal. 3. Heating method. After the sample is covered and heated for 15-20 minutes, the lid is opened. If ammonia smells, it indicates that urea is added.
Soybean meal and soybean meal are often mixed with sediment. Take a small amount of soybean meal, add 10 times of water, soak for 2~3 hours, and then gently stir with a wooden stick to see the layering of the soybean meal and the sediment. The sediment is mud sand.
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