Abstract:

By using a combination of one-factor-at-a-time method and response surface methodology, the optimal conditions
for the extraction of water-soluble proteins from mackerel meat were determined as solid-liquid ratio of 1:6.6, extraction
temperature of 27.7 ℃, and extraction time of 3.8 h. Experiments conducted under these conditions led to an extraction yield
of 76.12%. Solid phase microextraction combined with GC-MS was used to analyze the volatile components of mackerel
meat and the protein extract. The results showed that the content of alcohols decreased, whereas the contents of ketones,
aldehydes, and furans in the extract markedly increased as compared to mackerel meat. The water-soluble proteins after
freeze-drying were light yellow or yellow, fluffy and soft, could easily absorb moisture, and had good solubility and stability
in water with a slight fishy flavor.

Key words: mackerel, water-soluble proteins, gas chromatography-mass spectrometry (GC-MS)