Registered Dietitian Exam Prep

Category - Nutrition Science

The characteristic fishy odor of seafood that is not fresh is due to:
  1. Urea nitrogen
  2. Hydrolyzed peptides
  3. Trimethylamine
  4. Branched-chain amino acids
Explanation
Answer: C -The characteristic fishy odor of seafood that is not fresh is due to trimethylamine, an amino acid breakdown product. Urea nitrogen is a measure of human renal status, hydrolyzed peptides are partially digested amino acids found in the human gut, and branched-chain amino acids are amino acids with side chains containing two or more carbon atoms.
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