鱼腐败产生的臭味是由氨、三甲胺、甲硫酸和硫化氢所致，尤以三甲胺最甚。过去，人们采用活性炭等物理吸附和芳香性掩盖等方法，来消除三甲胺的臭味，但效果均不佳。最近，日本研制出鱼类快速除腥保鲜剂，它是一批出散征销、钾离子等组成的“VL一loos”化合物。据实验，将鱼在 The smell of fish spoilage is caused by ammonia, trimethylamine, methanesulfonic acid and hydrogen sulfide, most notably trimethylamine. In the past, people use physical adsorption such as activated carbon and aromatic masking and other methods to eliminate trimethylamine smell, but the effect is not good. Recently, Japan developed a fish fast deodorant preservative, which is a batch of loose sales, potassium ions and other components of the “VL a loos” compounds. According to the experiment, the fish will be there