鱼类起水死亡后,随着生理活动的停止,新鲜度不断降低。鱼体中一些成分的化学性质发生变化,其中的谷氨酸、氧化三甲胺是鱼味鲜美的主要成分。但氧化三甲胺是极不稳定的,一部分氧化三甲胺开始逐渐转换还原,生成带有腥味的三甲胺,鱼的腥味就来源于此。 随着时间的推移,温度的升高,产生的三甲胺不断增加,鱼腥味也就变得越来越浓。因此,一般说来,腥味越小,鱼越是新鲜, After the fish started to die, their freshness continued to diminish as their physical activity stopped. Changes in the chemical properties of some of the components of the fish, of which glutamate, trimethylamine oxide is the main component of fish tasty. However, trimethylamine oxide is very unstable, part of the oxidation of trimethylamine gradually converted to reduce the formation of trimethylamine with fishy smell, the fish derived from this. With the passage of time, the temperature rises, the trimethylamine that produces increases ceaselessly, the fishy flavor also becomes thicker and stronger. Therefore, in general, the smaller the smell, the more fresh the fish,