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
d
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