Yeast extract-mediated bidirectional regulation of off-odor binding to myofibrillar protein: Mechanisms for off-odor control in surimi products

Key Points

• Off-odor binding to myofibrillar protein is effectively regulated by yeast extract, highlighting its potential for improving product quality.
• The study shows that yeast extract influences binding interactions, which can help manage off-odor in surimi, a popular seafood product.
• Analysis investigates the mechanism of yeast extract in regulating the off-odor binding process, providing critical insights into product enhancement.
• This work suggests potential applications in food technology, encouraging further exploration in commercial settings for odor management.