Effects Of Ozone Floation Washing On The Quality Of Surimi From Silver Carp

Ozone has the ability of deodorization,oxidation and sterilization.The application of ozone in surimi washing process not only improves the quality of surimi and its products,but also extends the shelf life.Thus,it's of great value in exploring water-saving washing techniques of surimi processing.In this work,we chose silver carp as raw material,and made surimi by ozone floation washing.Effects of ozone floation washing on surimi quality were investigated.The aim was to explore the appropriate time of ozone floation washing,and it was anticipated to reduce water consumption of surimi washing process,improve the efficiency of fishy odor and the quality of surimi and its products.The results were as follows:1.Effects of ozone floation washing on gel property of silver carp surimi were investigated.An appropriate period of ozone floation washing significantly improved the quality of surimi gel and whiteness of surimi as well as surimi gel.Futhermore,the differences between water holding capacity of surimi gels were no statistically significant.In addition,the content of crude fat,salt soluble protein and water soluble protein decreased with the increase of ozone floation washing time.No new bands appeared in SDS-PAGE electrophoresis of ozone floation washing surimi myofibrillar protein compared to traditional washing surimi.2.Effects of ozone floation washing on Ca²⁺-ATPase activity,cathepsin B and L of surimi salt soluble protein were studied.Moreover,the Ca²⁺-ATPase activity of surimi salt soluble protein increased and then decreased with the increase of ozone floation washing time.The activities of cathepsin B and L of ozone floation washing surimi were significantly lower than traditional washing surimi(P<0.05).3.Effects of ozone floation washing on volatile substances of surimi were studied.The volatiles in surimi were analyzed and identified by HS-SPME-GC-MS,and 23 kinds of substances were detected,including alcohols,aldehydes,ketones and hydrocarbons et al.Some volatiles including hexanal,heptyl,nonanal,decanal,1-octene-3-ol and so on.play an important role in the fishy odor,and the content of these volatiles in ozone floation washing surimi was significantly lower than traditional washing surimi.Analyzation electronic nose data indicated that the volatiles were significantly different between different kinds of surimi.Thus,ozone floation washing can remove the fishy odor of surimi.4.Effects of ozone floation washing on oxidation of protein and fat were studied.Oxidation of protein and fat enhanced during freeze-thaw cycles in both ozone floation washing and traditional washing surimi.For fresh surimi,acid value,peroxide value,TBA value and active sulfhydryl group content all increased and then decreased with the increase of ozone floation washing time.What's more,as ozone floation washing time increased,the total sulfhydryl group content decreased carbonyl group content as well as dityrosine content increased.