The structural factors that contribute to fish tenderness are all of the following except
A) collagen.
B) muscle structure.
C) number of fins.
D) amino acid content.

Question

Quizplus · Accepted Answer

The number of fins does not contribute to fish tenderness. Fish tenderness is primarily determined by factors such as collagen content, muscle structure, and amino acid content, which affect the texture and integrity of the fish muscle.

The Structural Factors That Contribute to Fish Tenderness Are All