鱼品的脂肪氧化是冷藏鱼变质的主要因素之一。鱼肉脂肪中含有较多的高度不饱和脂肪酸,比其他肉类更容易发生氧化酸败,产生哈喇味。因此根据鱼类脂肪含量的不同,采取相应的预防措施,是冷藏管理的重要环节。一、鱼类脂肪构成的特征脂肪是甘油与脂肪酸形成的酯,又称真脂或中性脂肪。其他类似脂肪的物质,称之类脂,主要是磷脂、固醇和蜡等。 Fat oxidation of fish is one of the main factors in the deterioration of frozen fish. Fish fat contains more highly unsaturated fatty acids, oxidative rancidity than other meat is more prone to produce salad flavor. Therefore, according to the different fat content of fish, to take appropriate precautions is an important part of the refrigeration management. First, the characteristics of the composition of fish fat Fat is glycerol and fatty acid ester formation, also known as real fat or neutral fat. Other fat-like substances, called fat, mainly phospholipids, sterols and waxes.