不少人喜吃鲜鱼,甚至活鱼,以为鱼越鲜味道越好,营养越丰富,实为误解。鱼和其它动物死亡一样,可分为僵硬、自溶、腐败等几个阶段。 研究表明,僵硬期蛋白质尚未分解产生氨基酸,消化吸收率低,肉质较硬,口感也差。至于腐败期,不仅出现异味,且有招致中毒的危险,不能食用。比较起来,当鱼体开始软化,即自溶开始的这段时间,蛋白质在蛋白酶的作用下逐渐分解成易被机体吸收的各 Many people like to eat fresh fish, or even live fish, that the more fish taste the better, the more nutritious, it is a misunderstanding. Like other animal deaths, fish can be divided into stages of rigidity, autolysis and corruption. Studies have shown that stiff protein has not been broken down to produce amino acids, digestion and absorption rate is low, hard meat, taste is poor. As for the corruption period, not only smell, but also lead to the risk of poisoning, can not eat. In comparison, when the fish begins to soften, that is, the period from the beginning of autolysis, the protein is gradually decomposed into proteases which are easily absorbed by the body