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A feasibility study was carried out to determine whether water-soluble salmon meat could be manufactured by conjugating a glycosyl unit using the Maillard reaction. Spawned out salmon meat was washed, mixed with alginate oligosaccharide (AO) and sorbitol, lyophilized, and then heated at 60°C and 5-95% relative humidity (RH) to introduce AO (the mean degree of polymerization was six) into the myofibrillar proteins through the Maillard reaction. The reaction progressed with an increase in the reaction humidity and the amount of AO bound to the protein reached >150 mg/mg at RH 65 and 90%. However, the protein glycosylation under high humidity impaired protein solubility and the meat protein became effectively water-soluble with the conjugation with AO at reaction conditions of 60°C and RH 35%. The improved characteristics of the meat protein were highly stable at room temperature. Further, the water-soluble protein can be prepared from the frozen salmon meat stored at -25°C for 60-90 days. These results indicate that protein glycosylation has strong potential for use with spawned out chum salmon. The suppression of protein denaturation during processing is important to obtain the high water-soluble meat protein.

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