Differences between land animals and fish

Question 1

difference between fish and meat collagen

Answer 1

fish is easily softened by meat whereas meat isnt

Question 2

which has more supportive CT and why

Answer 2

meat because gravity is pushing down and there is no water to support

Question 3

structural differencE

Answer 3

fish: thin separate myotome layers collectively known as mycommata
meat: fiber bundles surrounded by CT

Question 4

the difference in muscle structure

Answer 4

fish: short myofibrils arranged into layers (myotomes)
red meat: long myofibrils arranged into bundles

Question 5

compare freezer storage life

Answer 5

fish: 2-3 months
red meat: 4-9 months

Question 6

compare types of fat in lean vs fatty fish

Answer 6

lean: low levels of oils dispersed in flesh
fatty: higher levels under skin and dispersed in flesh

Question 7

describe type of fat found in red meat

Answer 7

more saturated
more variable
found under skin, between muscle groups and within muscle structure

Question 8

why is fish collgen more easily soften by heat

Answer 8

less crosslinks

Question 9

meaning of poikilothermic

Answer 9

body temp changes with water temp

Question 10

what does being poikilothermic mean for the enzymatic activity in fish

Answer 10

enzymes are active at lower temps

Question 11

describe freeze denaturation of proteins

Answer 11

they unfold exposing reactive surfaces promoting protein-protein interactions

Question 12

what are cyroprotectants

Answer 12

help stabilise fish during frozen storage

Question 13

examples of cyroprotectants

Answer 13

sugars, sugar alcohol, starch hydroslates

Question 14

how do cryoprotectants stabilise fish during frozen storage

Answer 14

immobolise the hydrated system at storage temp