Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism was written by Sun, Liangge;Lv, Jingxiu;Liu, Yu;Zang, Mingwu;Li, Pengpeng;Wang, Daoying;Zhu, Yongzhi;Xu, Weimin. And the article was included in Food Chemistry in 2022.Formula: C8H16O This article mentions the following:
The effects of combined application of ultra-high pressure (300 Mpa, 900 s) and carnosine on the inhibition of fishy off-odor from snakehead meat were investigated. Results showed that the combination effectively inhibited the formation of fishy volatile organic compounds (VOCs) and trimethylamine (TMA-N). Further studies demonstrated that the reduction of VOCs was mainly due to the inhibition of lipids oxidation based on the antioxidant activity of carnosine and the inactivation of lipoxygenase by UHP. Moreover, the reduction of TMA-N was mainly attributed to the ability of UHP processing to reduce bacterial load, which also extended the shelf-life of snakehead fillets by ∼ 6 days and retarded the production of TVB-N. Addnl., the combined application allowed a better retention of pH, color, and textural quality of the fillets compared with the control. Therefore, the current combination is a promising technique in fishy off-odor removing and better preservation of snakehead meat. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Formula: C8H16O).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. Alcohols may be oxidized to give ketones, aldehydes, and carboxylic acids. These functional groups are useful for further reactions. Oxidation of organic compounds generally increases the number of bonds from carbon to oxygen (or another electronegative element, such as a halogen), and it may decrease the number of bonds to hydrogen.Formula: C8H16O
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts