The pink/orange hue seen in some salmon, trout, and crustaceans comes from
a. astaxanthins.
b. exposure to oxygen.
c. omega-3 fatty acids.
d. anthocyanins and anthoxanthins.
Q. 2The grading of finfish is
a. mandatory.
b. recommended.
c. voluntary and available for all fish.
d. mandatory for inspected finfish.
e. voluntary but only conducted on inspected finfish.
Q. 3Inspection of finfish is
a. mandatory and conducted by the USDA.
b. mandatory and conducted by the National Marine Fisheries Service of the U.S. Department of Commerce.
c. voluntary and conducted by the USDA.
d. voluntary and conducted by the National Marine Fisheries Service of the U.S. Department of Commerce.
Q. 4Which of the following statements about pigments is false?
a. Sole have a high concentration of fast-twitch fibers.
b. Salmon have a high concentration of slow-twitch fibers.
c. Tuna are comprised of both fast- and slow-twitch fibers.
d. Iron in myoglobin accelerates the oxidation of fat found in the muscle.
e. all of the above statements are false
f. none of the above statements is false
Indicate whether the statement is true or false
Q. 5Regarding muscle structure,
a. fish muscles are less than three 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.
Q. 6One of the reasons why fish is tender is because
a. it is impossible to overcook it.
b. of the high omega-3 fatty acid content.
c. there is little hydroxyproline in the connective tissue.
d. all of the above answers are correct
Q. 7Fish muscle is composed of approximately _____ collagen.
a. 3 percent
b. 5 percent
c. 7 percent
d. 9 percent
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