在我国民间,人们一直把“活鱼活吃”视为餐桌上的上等美味佳肴。在现实生活中,仍有不少家庭主妇认为,活鱼的营养价值高,有较好的保健作用。其实,这种看法或食法,都是没有科学依据的。 无论从营养价值上看,还是从食用味道上说,活鱼或刚死的鱼,都不是食用的最佳时间和最佳美味食品。 因为,鱼类死后,需要经过一段时间,其肌肉逐渐僵硬,处于僵硬状态的鱼,在肌肉组织中,蛋白质没有分解产生氨基酸,而氨基酸是鲜味的主要成分。一般说来,吃起来不仅感到肉质发硬,同时,也不利于人体消化吸收。当鱼体进入高度僵硬后,即开始向自溶阶段转化,这时,鱼中丰富的蛋白质在 In our folk, people always regard “live fish as live” as the finest delicacies on the table. In real life, many housewives still think that the nutritional value of live fish is high, and it has good health care effect. In fact, this view or food law, there is no scientific basis. In terms of nutritional value, or from the taste of food, live fish or just died fish, are not the best time to eat and the best delicious food. Because, after the fish die, it takes a period of time, the muscles gradually stiff, stiff in the fish, in muscle tissue, protein is not decomposed to produce amino acids, amino acids are the main component of umami. In general, not only does it feel hard to eat meat, but also not conducive to digestion and absorption. When the fish into a high degree of stiffness, it began to autolysis stage transformation, then, the fish rich in protein