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Registered Dietitian

Category - Nutrition Science

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The characteristic fishy odor of seafood that is not fresh is due to:

Urea nitrogen
Hydrolyzed peptides
Trimethylamine
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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Registered Dietitian

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Registered Dietitian

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