Knowledge Title: Aquatic products fresh Other Title: preservation of aquatic products Knowledge Content:  A technique that uses physical or chemical methods to inhibit or delay the corruption and deterioration of fresh aquatic products such as fish, and to maintain their good freshness and quality.  The principle of preservation Changes in the freshness of fish after death The changes in the degree of freshness of fish after death can be divided into three stages. (1) Stiff phase. After the fish's breathing stopped, the accumulation of lactic acid produced by glycogen enzyme serotic under hypoxia conditions reduced pH from about 7 to 6.5 to 5.5, while creatine phosphate (CP) and adenosine triphosphate (ATP) also began to decompose. The disappearance of ATP causes myoglobin and kinetic proteins that make up myogen fibers to contract and lose elongation, and the fish becomes stiff.……

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