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本文采用不同致死方法研究究死前不同生理状态对死后ATP及其相关物质的生化变化，并结合编、鲢、草鱼的部分K值测定结果，考察了鱼体在僵硬前期与全僵期的鲜度质量变化。测定结果表明：（1）活杀、挣扎死和半死的精，死后最初ATP和乳酸含量与达到全僵的时间直接相关，死前肌肉ATP和糖原消耗的有无和程度是决定其死后达到全僵时间长短与活杀效果大小的根本因素，因而对改进保鲜技术具有重要指导意义。（2）编死后达到全僵的时间与IMP达到最高值的时间一致，随后IMP缓慢下降，HxR及K值缓慢上升，达到解僵前的IMP仍保持在较高的水平。（3）不同季节的镛、鲢和草鱼死后达到全僵时的K值均基本保持在20％以内的高鲜度范围，但达到解僵时的K值，仅在解僵时间短的夏季和春季可能保持在20％以内，对在解僵时间长的秋季和冬季，均超过20％，甚至接近40％．表明鲜度质量逐渐下降。
In this paper, different lethal methods were used to study the biochemical changes of post-mortem ATP and its related substances in different physiological states before death. Based on the results of K value determination of partheno-silver carp and bighead carp, Freshness quality changes. The results showed that: (1) Live and killed, struggled and dead, the initial post-death ATP and lactate levels were directly related to the time to reach full stiffness. The presence and degree of pre-death muscle ATP and glycogen depletion determined their mortality After reaching the full length of the dead and kill the size of the fundamental factors, so as to improve the preservation of technology has an important guiding significance. (2) The time to reach full stiffness after choking was consistent with the time when IMP reached the highest value. Then the level of IMP decreased slowly and HxR and K increased slowly. (3) The values of K in all seasons after reaching the full-fledged temperament were all within the high freshness range of 20%, but reached the K value at the time of freezing, only in the summer with short freezing time And may remain within 20% of the spring, more than 20% and even close to 40% in the autumn and winter that have been frozen for a long time. Show freshness quality gradually decreased.