英语翻译鱼肉的肌纤维比较短,蛋白质组织结构松散,水分含量比较多,因此,肉质比较鲜嫩,和禽畜肉相比,吃起来更觉软嫩,也更容
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The muscle fiber of fish is shorter,protein organization the structure is lax,the humidity content is more,therefore,the meat quality is fresher and delicate,comparing with birds meat,eating to feel more soft delicate,also digest absorption more easily.So,can see,fish has high egg white,low fat,vitamin,mineral quality a content abundant,taste good,be easy to an advantage of digesting the absorption
