Volatile Flavor Components and Amino Acid Profile of Steamed Indian Mackerel (Rastrelliger sp.)

Heating method such as steaming could influence fisheries commodity chemical composition, notably its flavor components. This study aims to identify the volatile compounds and amino acid composition of steamed Indian mackerel. The samples in this were (100oC, 30 minutes) mackerel meat which their extracted using Solid Phase Micro Extraction (SPME) identified by Gas Chromatography/Mass Spectrometry (GC/MS), while acids profile analyzed High Performance Liquid Chromatography. components analysis result showed that there 50 Most detected derived from hydrocarbons, aldehydes, alcohols ketones groups compounds. glutamic is highest quantity (3.74%). These results are basically influenced many factors including heat treatment various heat-induced reactions.