Freezing Fish

question 43

Multiple Choice

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

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Definitions:

Socially Unstructured

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Units of Authority

Structures or segments within an organization that possess specific powers and responsibilities to make decisions.

Organizational Survival

The ability of an organization to continue functioning over time, adapting to changes and overcoming challenges in its environment.

Motivated to Join

Refers to the intrinsic or extrinsic factors that drive an individual to become part of a group, organization, or movement.