Effects of ozone water rinsing on protein oxidation, color, and aroma characteristics of grass carp (Ctenopharyngodon idellus) surimi

• Published in: Journal of food processing and preservation Vol. 45; no. 10
• 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: 01.10.2021
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15811

This study investigates the effects of ozone water rinsing on the myofibrillar protein (MP) oxidation, color, and aroma characteristics of grass carp surimi. The results showed that the incubation of surimi with increased concentrations of ozone water led to a gradual generation of MP carbonyl derivatives and a loss of sulfhydryl. Additionally, the surface hydrophobicity of the MP increased, accompanied by a loss in tryptophan residues. The cross‐linking via disulfide linkages and aggregates of the MP was formed after ozone water rinsing. The surimi treated with 3, 5, 7 and 10 mg/L ozone water had higher L* and whiteness values than that of the control group. After rinsing with ozone water, the relative contents of main volatile compounds including hexanal, heptanal, and 1‐octen‐3‐ol declined significantly. The results demonstrated that rinsing with ozone water can improve the sensory quality of grass carp surimi, and also lead to MP oxidation. Novelty impact statement Rising surimi with ozone water is an effective method to improve the color property of freshwater fish surimi. The work provides detailed information about the effects of ozone water on protein oxidation, whiteness, and volatile compounds of grass carp surimi. This not only contributes to perform a reasonable assessment for scientists to the use of ozone water in surimi production, but also give a reference for the production of high‐quality surimi.