有些人总认为活鱼营养价值高,于是就把“活鱼活吃”视为上等美食。其实,无论营养价值或食用味道,鲜活鱼或刚死不久的鱼在食用上并非最佳。据资料表明,鱼与其它动物一样,死后肌肉组织仍然继续进行着一系列的物理化学和生理化学的变化,其变化一般分为僵硬、自溶、腐化三个阶段。鱼 Some people think that the high nutritional value of live fish, so put “live fish live eat” as the finest cuisine. In fact, fresh or freshly harvested fish are not optimal for consumption, regardless of nutritional value or taste. According to the data, fish, like other animals, continue to undergo a series of physicochemical and physicochemical changes after the death, and the changes are generally divided into three stages of stiffness, autolysis and corruption. fish