Fish proteins are more digestible than meat proteins because the amount of connective tissues present is more
Answers
The structure of Fish.
Fish has a typically flaky texture that is due to the fact that fish muscle contains short fibres called myotomes, rather than the long fibres of animals.
The myotomes are separated by thin sheets of connective tissue.
Fish has much less connective tissue than meat and no elastin since it is supported by water so does not need it.
Fish has much less connective tissue that meat and no elastin, and is therefore much more tender.
The fish lives a different lifestyle to animals and its body does not have to work in the same way.
The life of a fish, particularly a sardine, is relatively short.
Fish portions tend to be smaller and often thinner than meat and because there is little connective tissue and a light, flaky flesh.
The heat can penetrate the fish more efficiently, hence the shorter cooking time and quick digestion.
The amount of protein in a particular cut of meat will change according to the proportions of lean tissue, bone, and fat.
While the protein content of the fish and meat are each approximately 15% to 20%, there’s less difference among the other factors in fish.
The compositions of fish and meat are alike, and they both have connective tissues and muscle fibers.
In meat, connective tissue binds collectively bundles of fibers within the muscle.
In fish, connective tissues rest mainly in thin sheets that distribute orderly layers of muscle fibers.