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Fish actomyosin
Fish actomyosin has been found to be quite labile and easily changed during processing and storage. During frozen storage, the actomyosin becomes progressively less soluble and the flesh becomes increasingly tougher. Fish proteins are particularly susceptible to destabilization during freezing and frozen storage. After freezing, the fish may become tough, rubbery and lose moisture.
Since Some animals, particularly ruminants and termites, can digest cellulose with the help ofsymbiotic micro-organisms that live in their guts. Humans can digest cellulose to some
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