Phosphate treatment of fresh finfish
A) removes all slime from the flesh.
B) decreases the pH in the muscle tissue.
C) increases the water-binding capacity of the flesh.
D) accelerates the oxidation of the natural fats.
E) decreases the freezing stability of the fish.
Correct Answer:
Verified
Q23: When ordering a fish that has been
Q31: When compared to the shellfish it is
Q33: Freezing fish
A) decreases its quality because the
Q35: One reason fish is tender when it
Q37: When purchasing, cooking, and serving lobsters it
Q38: The characteristic smell of fish odor comes
Q39: Signs that indicate that a whole fish
Q40: Compared with those in mammals and birds,
Q40: A fish that contains less than 2.5
Q46: Surimi has been used in Japan for
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents