Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel

• Published in: Food science & technology Vol. 150; p. 111919
• Main Authors: Liu, Cikun, Li, Wenxie, Lin, Boyan, Yi, Shumin, Ye, Beibei, Mi, Hongbo, Li, Jianrong, Wang, Jinxiang, Li, Xuepeng
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2021
• Subjects: Capillary theory; Gel properties; Ozone water; Protein oxidation; Water-holding capacity; Water-holding capacity; Ozone water; Protein oxidation; Capillary theory; Gel properties
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.111919

The water-holding capacity (WHC) in surimi gel is a key factor that influences the quality and economic value of surimi-based products. This study investigated the effect of ozone water rinsing (1, 3, 5, 7, and 10 mg/L) on the WHC, gel microstructure, capillary pressure and protein-water interactions of grass carp surimi gel. Ozonation had entrapped water molecules within the gel matrix. The treatments improved gel strength and produced a homogenous microstructure of gels with smaller pore size. The contact angles in 1–10 mg/L ozone water treatments were significantly lower than that of the non-ozonated control. The gels of the 5 and 7 mg/L ozone water treatments had significantly higher capillary pressure and lower oxygen-deuterium peak area responses after hydrogen-deuterium exchange than that of other treatments and control. The ozone water-rinsed surimi gel had better WHC due to the oxidation modifications that promoted the cross-linking of myofibrillar proteins and the formation of a more hydrophilic gel network, which allowed the gel to immobilize more water molecules. [Display omitted] •1–10 mg/L ozone water rinsing enhanced WHC, gel strength and disulfide bonds of gels.•Ozone water rinsing promoted the retention and distribution of immobilized water.•Ozone water rinsing produced homogeneous microstructure of gels with lower pore size.•Gel surface became more hydrophilic after ozone water rinsing.•Stronger capillary pressure and protein-water interactions formed after rinsing.