Final answer:
The collagen in fin fish, such as salmon, is easily digestible by our bodies due to the action of digestive enzymes.
Step-by-step explanation:
The collagen in fin fish, such as salmon, is easily digestible. Digestion is the process in which large molecules are broken down into smaller, more manageable units that can be absorbed by the body. As proteins, collagen molecules are made up of long chains of amino acids. When we consume collagen from fish, the digestive enzymes in our stomach and intestines break down these long chains into individual amino acids, which can then be absorbed and used by our bodies.
For example, the enzymes called proteases break the bonds between amino acids in collagen, resulting in the production of shorter peptide chains. These peptide chains are further broken down by other enzymes, such as peptidases, into individual amino acids. These amino acids can then be used to build new proteins or provide energy for the body.
In summary, the collagen in fin fish, including salmon, is easily digestible because it can be broken down into individual amino acids by the digestive enzymes in our body, allowing for absorption and utilization.