Multiple Choice
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.
Correct Answer:

Verified
Correct Answer:
Verified
Related Questions
Q50: The structural factors that contribute to fish
Q51: An invertebrate animal with a soft, unsegmented
Q52: Meat from fish, in general, is<br>A) higher
Q53: How should fresh fish be stored in
Q54: Compared with those in mammals and birds,
Q56: One reason fish is tender when it
Q57: Most fish fat is saturated.
Q58: Define the following terms: malassol, lobster thermidor
Q59: Fish muscle is higher in collagen content
Q60: The grading of finfish is<br>A) mandatory.<br>B) recommended.<br>C)