该文研究鲫鱼 ( Carassius auratus)在微冻 ( - 3℃ )保鲜过程中的质量变化规律。以感官评价、细菌总数、T- VBN值、p H值、ATPase活性、K值等作为质量指标。实验结果表明 ,微冻可以明显抑制细菌总数的增长 ,维持较低的 T- VBN和 K值。但是 ,微冻条件下鲫鱼的 ATPase活性下降速度较快 In this paper, the changes of the quality of Carassius auratus in fresh keeping (-3 ℃) preservation were studied. Sensory evaluation, total bacteria, T-VBN value, p H value, ATPase activity, K value as the quality indicators. The experimental results show that the micro-freezing can significantly inhibit the growth of the total number of bacteria to maintain a lower T-VBN and K value. However, ATPase activity of crucian carp declines more rapidly under the condition of micro-freezing