Food chemistry
Sous vide processing: Influence on the binding capacity of Litopenaeus vannamei myofibrillar protein to two flavor compounds (succinic acid and 1-octen-3-Ol).
Jie Feng, Yi Luo, Ying Su, Chuandong Fang, Jiancong Huo, Shucheng Liu, Huimin Lin, Soottawat Benjakul, Bin Zhang
Published: 202610.1016/j.foodchem.2026.147915
Abstract
This study investigated binding affinity, adsorption strength, and conformational changes of Litopenaeus vannamei myofibrillar protein (MP) with succinic acid and 1-octen-3-ol under different sous vide (SV) treatments using multispectral technology,…
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