Fish, a highly nutritious, containing a good amount of protein and fatty acids, has TMA and TVB-N present as major factors responsible for quality deterioration during storage and maintaining of fish freshness. Freshness is one of the most important parameters in the fish market. There are many methods of estimating fish freshness, out of which some are very costly while others are not user-friendly. However, with more technological innovations, there have been efforts to make a more reliable method of calculating and analyzing freshness. Parameters chosen for assessing the freshness are sensory, physical, chemical and microbiological including the recent trends such as SDS-PAGE, fast protein liquid chromatography, hyper Spectral Imaging Technique, etc. focused on reducing time, destruction and labor. Traditional and recent methods of evaluation of freshness along with their comparison based on several parameters are needed to link them and making it convenient for upcoming researchers to have a detailed study for having a universal indicator for assessing the freshness of fish. Information in the present article has all the methods of assessing the fish freshness been discussed in detail. There has also been focus on bringing the readers knowledge about the comprehensive information related to recent developments. The recommended limit for different indicators signifies the time period for which the particular fish can be stored and it depends upon several factors like species, surrounding environment and enzymatic and non-enzymatic actions. Based on these demands, this paper is uniquely worked upon to review the different literature which brought all the discussions from the past including the recent innovations in assessing the freshness of different fishes with the help of various indicators as well as a complete study of spoilage and toxicity mechanism leading to deterioration in quality, making it easy for the reader and researchers to have quick glance over the trends and innovations.

鱼是一种高营养食品，含有大量的蛋白质和脂肪酸，其中的TMA和TVB-N是导致鱼在储存和保持鱼新鲜度过程中质量下降的主要因素。新鲜度是鱼市场上最重要的参数之一。有许多估算鱼的新鲜度的方法，其中有些方法成本很高，而另一些则不方便用户使用。但是，随着更多的技术创新，人们一直在努力做出一种更可靠的计算和分析新鲜度的方法。选择用于评估新鲜度的参数是感官，物理，化学和微生物学，包括最近的趋势，例如SDS-PAGE，快速蛋白质液相色谱法，高光谱成像技术等，重点是减少时间，破坏和劳动。需要使用传统的和最新的评估新鲜度的方法，以及基于几个参数进行比较的方法，以将它们链接起来，并使即将到来的研究人员可以方便地进行详细研究，以获取用于评估鱼类新鲜度的通用指标。本文中的信息已详细讨论了评估鱼新鲜度的所有方法。还一直致力于使读者了解与最新发展有关的综合信息。不同指标的建议限值表示可以储存特定鱼类的时间，它取决于多种因素，例如物种，周围环境以及酶促和非酶促作用。基于这些需求，