Volatile Flavor Components and Amino Acid Profile of Steamed Indian Mackerel (Rastrelliger sp.)
Rusky I. Pratama *
Department of Fisheries, Faculty of Fisheries and Marine Science, Padjadjaran University, Sumedang Regency, West Java, Indonesia.
Iis Rostini
Department of Fisheries, Faculty of Fisheries and Marine Science, Padjadjaran University, Sumedang Regency, West Java, Indonesia.
Yuli Andriani
Department of Fisheries, Faculty of Fisheries and Marine Science, Padjadjaran University, Sumedang Regency, West Java, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Heating method such as steaming could influence fisheries commodity chemical composition, notably its flavor components. This study aims to identify the volatile flavor compounds and amino acid composition of steamed Indian mackerel. The samples in this study were steamed (100oC, 30 minutes) Indian mackerel meat which their volatile compounds were extracted using Solid Phase Micro Extraction (SPME) method and identified by Gas Chromatography/Mass Spectrometry (GC/MS), while their amino acids profile were analyzed by High Performance Liquid Chromatography. The volatile components analysis result showed that there were 50 volatile compounds in steamed Indian mackerel. Most volatile compounds detected derived from hydrocarbons, aldehydes, alcohols and ketones groups of compounds. The amino acids profile analysis showed that glutamic acid is the highest quantity amino acids detected in steamed Indian mackerel (3.74%). These results are basically influenced by many factors including heat treatment and various heat-induced reactions.
Keywords: Amino acids, flavor, Indian mackerel, steaming, volatile components