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鱼类,肉质细嫩,味道鲜美,营养丰富(含蛋白质15～20%,并含有人体所必须的八种氨基酸),容易被消化吸收,因而是深受人们喜爱的佳肴。但是,鱼体内含水份多(含水量80%左右),肌肉组织脆弱,酶类的活性强,体表被覆的粘液以及鳃部、肠道又极易沾染细菌。所以比起陆生动物来,鱼类特别容易腐败变质。这给鱼类保鲜工作造成很大困难。针对鱼类上述特性,人们使用了不少方法来保持其鲜度和延长收藏时间。如:干燥、盐渍、薰制、冷冻、罐藏和化学防腐
Fish, tender meat, delicious, nutritious (including protein 15 ~ 20%, and contains eight essential amino acids), easily digested and absorbed, and therefore is loved by the people of the food. However, the fish body contains more water (water content of about 80%), muscle tissue fragile, strong enzyme activity, surface covered mucus and gills, intestinal and easily contaminated bacteria. So compared to terrestrial animals, fish are particularly vulnerable to spoilage. This has caused great difficulties in the preservation of fish. For the above characteristics of fish, people use a lot of ways to maintain their freshness and extend the collection time. Such as: dry, salted, smoked, frozen, tank storage and chemical preservation