FUTURE TRENDS IN FOOD TECHNOLOGY
PERSONALIZED NUTRITION AND HEALTH
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Fish will break up when cooked for long periods because I. it has little connective tissue II. connective tissue contains elastin III. connective tissue is easily hydrolysed
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I and II only
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I and III only
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II and III only
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I, II and III
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Explanation:
Detailed explanation-1: -In fish, connective tissues lie mainly in thin sheets that separate orderly layers of muscle fibers. This combination of factors-less and more tender connective tissue and shorter muscle fibers-is why fish cooks more quickly.
Detailed explanation-2: -Collagen in the muscles of fish constitutes the main component of the connective tissue membranes joining individual myotomes and is responsible for the integrity of the fillets. The content of collagen in fish muscles is from about 0.2 to 1.4% and in squid mantel about 2.6%.
There is 1 question to complete.