A fish that contains less than 2.5 grams of fat in a 3-ounce cooked portion is classified as a lean fish, whereas one containing 5 or more grams of fat in the same-size portion is considered a fatty fish.
Indicate whether the statement is true or false
Question 2
Freezing fish
a. decreases its quality because the myofibrillar proteins are denatured and/or aggregated.
b. results in a loss of muscle protein properties such as protein solubility, gel-forming ability, and water retention.
c. results in a reduction in quality, making fish dryer, tougher, and less springy and possibly affecting the flavor.
d. all of the above answers are correct
A hiatal hernia or diaphragmatocele. A portion of the stomach protrudes through the diaphragm into t
viper fish 2
Human-fish Sculpture
Fish
Fish