Regarding muscle structure,
A) fish muscles are less than 3 inches in length.
B) heat softens the collagen in the myocommata and contributes to the characteristic flaking of prepared fish.
C) fish muscles are arranged into myocommata, which are separated by connective tissue called myotomes.
D) the gel-forming ability of the muscle fat and carbohydrate contributes to a soft, gel-like texture.

Question

Quizplus · Accepted Answer

The heat softens the collagen in the myocommata, which contributes to the characteristic flaking of prepared fish. This is because the connective tissue between the muscle segments (myotomes) becomes less rigid, allowing the segments to separate more easily when cooked.

Regarding Muscle Structure