Preparation and Quality Analysis of Mackerel Protein Powder

In order to realize the high value utilization of low-value fish,the deodorization and degreasing conditions of fish protein powder were optimized by single factor and orthogonal experiments using the low-value fish as raw materials,and quality of the prepared fish protein powder were also analyzed. The results showed that after degreased with 4% NaHCO₃ and 0.5% alkaline lipase at 30℃ for 60 min,the fish were then deodorized by yeast(3%,35℃,1.5 h)and tea polyphenols(4%,40℃,2.0 h)successively,and the desired products was prepared by hot air drying at 90℃.The fish protein powder protein was 66.13%,the fat content was only 7.98%,and histamine(27.47 mg/kg)as well as contain the full range of amino acids.The content of trimethylamine was as low as 52.13 mg·kg^-1 and the fishy substances decreased. The aboved results indicated the prepared fish protein powder has good quality and was an excellent protein supplement.