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

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 deriv...