据日本专家最近研究表明,鱼的新鲜度降低的主要原因是鱼体肌肉的生化变化造成,而不是细菌分解引起的。鱼体肌肉巾的三磷酸腺苷(ATP)在酶的作用下,逐渐分解成二瞬酸腺苷(ADP)、一磷酸腺苷(AMP)、肌苷一磺酸和肌苷,最后蛋白质全部水解自溶,外观鱼身流腥汁液,肉腐发臭。这种分解速度与温度和时间有关。温度高,鱼变质越快,因此,夏季鱼比冬季难保鲜。观将鉴别淡水鱼新鲜度 According to recent studies by Japanese experts, the main reason for the decreased freshness of fish is the biochemical changes in the muscle of the fish, not bacterial decomposition. The muscle adenine triphosphate (ATP) of the muscle tissue gradually decomposes into adenosine diphosphate (ADP), adenosine monophosphate (AMP), inosine monosulfonic acid and inosine under the action of enzymes, and finally the protein is fully hydrolyzed and autolyzed , The appearance of fishy fishy liquid, rotten meat rot. The speed of this decomposition depends on temperature and time. The temperature is high, the faster the fish spoilage, therefore, the summer fish is harder than the winter fresh. The view will identify the freshness of freshwater fish