【摘要】 本文测定了鳙、团头鲂和乌鳢三种养殖淡水鱼即杀死后在５℃贮藏过程中糖元、乳酸含量和ｐＨ值的变化。结果表明：鳙、团头鲂和乌鳢的糖元含量比海水鱼的低，并在２４ｈ内全部分解完毕。乳酸含量在死后２４～６０ｈ达到且维持在高位。三种淡水鱼即杀的ｐＨ值与海水鱼的接近，但死后最低的ｐＨ值比海水鱼的高，ｐＨ值的低值阶段出现在死后３６～６０ｈ间。更多还原

【Abstract】 Post-mortem variations of glycogen, lactic acid content and pH value of three species of cultured freshwater fishes i. e. bighead carp, blunt snout bream and snakehead fish, during the stroage at 5℃ were studied in this paper. The results were summarized as follows: The glycogne content of three species of freshwater fish killed alive, was lower than that of marine fish, and was decomposed in 24hs after death. The lactic acid accumulation was nearly maximal in 24 - 60h after death. The pH value just afer death was approximately equal to that of marine fish, but the lowest pH value was higher than that of marine fish. The lowest pH level was attained in 36 - 60h after death.更多还原