For fresh fish, fresh degree and the greatest loss characteristics is rotten.In the process of fish storage transportation, microbial invasion of the fish body perishable or mechanical wound tissue and in fish breeding, decompose nitrogenous substances such as protein, amino acid, so that the fish corruption, generate toxic substances.In addition to the affected by microorganisms, fat oxidation and fish metamorphic one big reason.Fresh fish is rich in protein, fat and other nutrients, including oil by light, heat, oxygen and rancidity reaction, decompose the aldehyde, ketone, acid compounds, resulting in fish quality and surface color change.
