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

Question

Quizplus · Accepted Answer

All of the given options are correct. Freezing causes denaturation and aggregation of myofibrillar proteins that results in the loss of protein properties such as solubility, gel-forming ability, and water retention. These changes in protein properties lead to the reduction of quality and affect the texture, flavor, and other sensory attributes of fish.

Freezing Fish