What structural factor contributes to the tenderness of fish?
A) amino acid content
B) collagen
C) muscle structure
D) All of these are correct.

Question

Quizplus · Accepted Answer

All of these factors contribute to the tenderness of fish. The amino acid content affects the flavor and texture, collagen content is lower and converts to gelatin more easily than in land animals, making fish flesh tender, and the muscle structure of fish, which is designed for short bursts of activity, also contributes to its tenderness.

What Structural Factor Contributes to the Tenderness of Fish