问：
我发现我的家人喜欢肉，没有鱼或坏，把几天，肉没有任何问题。然而，提高水中的鱼死亡{dy}，这就是事情发生
答：
比肉更容易的原因很多坏鱼。
（1）鱼鳃和内脏腐菌拥有很多，而且很容易。当鱼的死亡，这些地区的xj迅速繁殖一次，并通过鳃和脊柱船只沿大血管的优势将很快伸展肌肉组织。这是检查只是杀死鱼类和死鱼新发现的鱼不育。两鱼，有5000到16000的xj，其鳃的主要来源，显示出xj的快速发展倍增。相反，肉类（猪，牛，羊）一般屠宰放血，并立即剖开的脏，减少xj污染的机会。考试也证明，一个健康的肉类是无菌的。
（2）鱼，松散的结缔组织少量成许多小肌肉的分歧，可以很容易地侵入xj沿着肌肉空间的松散组织。相反，肉类坚硬，致密结缔组织（即变成了一个一堆一堆的包围肌腱），xj不太可能入侵的肌肉。如果鱼已经抓获时受伤，然后从伤口进入肌肉更容易xj。发生这种现象，而国内的动物相对较小。
（3）鱼，糖含量一般只有0.3％，而肉类，通常在1％以上。动物的死亡，认为是转化成乳酸糖肉，使酸度增加，在肉类和地点僵硬变硬。酸度增加和肉类刚性抑制xj的生长发挥了作用。由于鱼少糖，少也产生乳酸，肉酸度，和刚度是没有时间来维护和肉类。在鱼刚度很快消失在自溶阶段（蛋白分解阶段），以创造为xj的生长条件。海
（4）和冷水(Cool-Water)微生物属于更多的微生物（特别是微生物）。因此，后从水中鱼类死亡，即使在低温下慢慢滋生的地方。
对于这些不同的原因，因此鱼比肉容易坏。为了减缓鱼的衰变过程中，对家庭来说，去买鱼，由于规模后，鳃，内脏，血液和清水洗净粘液，用Xiaogun分心胃，挂于阴凉，通风，或冰箱，并处理和保存，或在烹煮的时间做做饭。
答：
由于微妙的鱼，鱼含有蛋白质分解体内多种酶。
，因此，能够快速分解鱼类蛋白质和其他物质的简扬。
因此，吃鱼比吃肉，容易坏！
Why is worse than the meat easier to fish
Question:
I found that my family loves meat, no fish or bad, put a few days, the meat is no issue. However, raising the fish in the water to die first, and how this happened
Answer:
easier to fish than meat bad for many reasons.
(1) possession of fish gills and internal organs rot fungi are numerous and easily. Upon the death of fish, these parts of the bacteria multiply rapidly at once, and through the gill and spine edge of large blood vessels along the vessel will soon stretch muscle tissue. It was checked just to kill the fish and newly dead fish found in fish is not sterile. A two fish, there are 5000 to 16000 bacteria, their main source of gills, showing that the multiplication of bacteria s rapid development. On the contrary, Meat (pigs, cattle, sheep) are generally slaughtered bled, and immediately cut open to the dirty, reducing the chance of bacterial contamination. The examination also proved that a healthy Meat is sterile.
(2) fish, a small amount of loose connective tissue is divided into many small muscles, the bacteria can easily invade along the muscles loose organization of space. On the contrary, Meat is hard, dense connective tissue (the tendon) into a bunch of a bunch of siege, the bacteria are less likely to invade muscle. If the fish had been wounded when captured, then the bacteria from the wound into the muscles more easily. This behavior can occur while the domestic animal relatively small.
(3) fish, sugar content normally only 0.3%, while the Meat is usually over 1%. Animal s death, the meat of the sugar that is converted into lactic acid, so that increased acidity in the meat and place stiff stiffen. Increased acidity and meat rigid inhibit bacterial growth have played a role. Fish due to less sugar, it also produces less lactic acid, meat acidity, and stiffness is not the time to maintain and Meat. Stiffness during the fish quickly disappeared into the autolysis phase (protein decomposition stage), in order to create the conditions for the growth of bacteria.
(4) and the cold-water micro-organisms belonging to more micro-organisms (especially micro-organisms in the sea). So, after the death of the fish from the water, even if the breeding place slowly at low temperatures.
For these various reasons, so fish easier than Meat bad. In order to slow down the decay process of the fish, the family, they go and buy fish, due after the scales, gills, guts, blood and mucus washed with water, the stomach with a Xiaogun distraction, hanging in a cool, ventilated, or the refrigerator , and processed and preserved, or cooked in time to do cooking.
Answer:
because of the delicate fish, fish contains a variety of in vivo protein decomposition enzymes.
, therefore, be able to fast break down fish proteins and other substances Kan Yang.
Therefore, the fish than meat, easy to bad!05-01-11