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鱼的鲜度通常是指鱼死后在外界环境及体内的酶和细菌的作用下,逐渐发生变化的程度。它是鱼货质量的最主要项目。及时了解鱼体死后的生物化学变化,尽早采取措施使鱼货保持新鲜。并根据质量情况划分鲜度等级,是水产收购、运销,加工过程的重要环节。根据鱼货鲜度,合理地以质论价,不仅可以鼓励渔民交售鲜鱼,也是促进鱼品保鲜的重要因素。
The freshness of a fish usually refers to the degree of gradual change under the influence of external environment and the enzymes and bacteria in the body after the fish died. It is the most important project of fish quality. Keep abreast of the biochemical changes after the death of the fish and take early measures to keep the fish stocks fresh. And according to the quality of the fresh grades, aquaculture acquisition, marketing, processing an important part of the process. According to the freshness of fish products, a reasonable price-quality argument can not only encourage fishermen to sell fresh fish, but also an important factor in promoting preservation of fish products.