摘要：Fish is a desirable food by the consumers due to its unique meat structure and highly nutritional value. Under the conditions formed after death, lipids, proteins and non-protein nitrogenous components present in fish muscle undergo some biochemical reactions. The primary energy sources, adenosine triphosphate (ATP) and muscle glycogen, are rapidly depleted due to preventing of regeneration after the death. ATP depletion and the loss of membran integrity cause irreversible interaction of actin-myosin known as rigor-mortis. ATP breakdown to hypoxanthine, lactic acid production from glycogen by glycolysis when the muscle tums anaerobic condition, and trimethylamine production from trimethylamine oxide leads to further biochemical reactions in the presence of enzymes and microorganisms. These reactions result in flavor and textural changes in the muscle by modifying the structures of lipids and proteins.
