Regarding muscle structure, a. fish muscles are less than three ...

[Jkov05]

Regarding muscle structure,
 a. fish muscles are less than three inches in length.
  b. heat softens the collagen in the myocommata and contributes to the characteristic flaking of prepared fish.
  c. fish muscles are arranged into myocommata, which are separated by connective tissue called myotomes.
  d. the gel-forming ability of the muscle fat and carbohydrate contributes to a soft, gel-like texture.

Question 2

One of the reasons why fish is tender is because
 a. it is impossible to overcook it.
  b. of the high omega-3 fatty acid content.
  c. there is little hydroxyproline in the connective tissue.
  d. all of the above answers are correct

[lorealeza77]

Answer to Question 1

b

Answer to Question 2

c

[Jkov05]

Thanks

[lorealeza77]

Welcome