Which statement regarding rigor mortis in fish is true?
a. Rigor mortis can last anywhere from 10 to 15 minutes depending on the species, temperature, and condition of the fish when caught.
b. During rigor mortis, the water-holding capacity of the proteins is decreased, which makes fish flesh juicier than that of fish that have not undergone rigor mortis.
c. Cooking fish prior to rigor mortis results in a tough-textured flesh.
d. The stronger the rigor mortis is, the more delicate and desirable the texture of the flesh.
Question 2
Which of the following are not characteristics of fresh fish?
a. fresh fish aroma and bulging eyes
b. red gills and scales that adhere to the body
c. firm flesh and stiff body
d. gaping flesh and swollen belly
Generalized body plan of a bony fish
Ancestor Fish
Sheephead fish
The correct statement about hormones-insulin and glucagon
Parasitic fish worm
Milk, nuts, seeds, fish