The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis
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DOI: 10.1039/d0ra01365j
Abstract: The binding of key fishy off-flavor compounds (KFOCs), heptanal, octanal, nonanal, and 1-octen-3-ol, to silver carp proteins (total myofibrillar protein, myosin, and actin) was studied. Myosin was the primary binding receptor for all four KFOCs,… read more here.
Keywords: fishy flavor; flavor compounds; binding key; silver carp ... See more keywords