Freezing Fish

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