Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins.
Yongxia XuJiamei ZhaoRui WangXuepeng LiHongbo MiJianrong LiPublished in: Journal of the science of food and agriculture (2019)
The results suggested that hydrophobic interactions were enhanced upon short-term heating, whereas long-term heating weakend them. The results provide information concerning improvement of the flavor profile of freshwater fish surimi products. © 2019 Society of Chemical Industry.