When a fish is cooked the tissue changes from a soft consistency to a firm one. A similar change takes place when a fish is pickled by soaking it in vinegar/lime juice. In fact some people prefer fish for eating by this later pickling process (Ceviche) instead of cooking. Explain how these two processes give somewhat similar result) Discuss it in terms of protein structure.

Chemistry for Today: General, Organic, and Biochemistry
9th Edition
ISBN:9781305960060
Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Publisher:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Chapter19: Proteins
Section: Chapter Questions
Problem 19.54E: Once cooked, egg whites remain in a solid form. However, egg whites that are beaten to form meringue...
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When a fish is cooked the tissue changes from a soft consistency to a firm one. A similar change takes place when a fish is pickled by soaking it in vinegar/lime juice. In fact some people prefer fish for eating by this later pickling process (Ceviche) instead of cooking. Explain how these two processes give somewhat similar result) Discuss it in terms of protein structure.
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