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

Journal of Food Processing and PreservationVolume 45, Issue 10 e15811 INVITED REVIEW Effects of ozone water rinsing on protein oxidation, color, and aroma characteristics of grass carp (Ctenopharyngodon idellus) surimi Cikun Liu, Cikun Liu National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China Contribution: ​Investigation, Methodology, Resources, Software, Writing - original draftSearch for more papers by this authorWenxie Li, Wenxie Li National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Methodology, SoftwareSearch for more papers by this authorBoyan Lin, Boyan Lin National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Software, VisualizationSearch for more papers by this authorShumin Yi, Shumin Yi orcid.org/0000-0002-7934-1355 National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Formal analysis, SupervisionSearch for more papers by this authorBeibei Ye, Beibei Ye National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Formal analysis, SupervisionSearch for more papers by this authorHongbo Mi, Hongbo Mi National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Formal analysis, SupervisionSearch for more papers by this authorJianrong Li, Jianrong Li National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Conceptualization, Resources, SupervisionSearch for more papers by this authorJinxiang Wang, Corresponding Author Jinxiang Wang l17656166969@163.com National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Correspondence Jinxiang Wang and Xuepeng Li, National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou 121013, China. Email: l17656166969@163.com (J. W.); xuepengli8234@163.com (X. L.). Contribution: Conceptualization, Formal analysis, Funding acquisition, Writing - review & editingSearch for more papers by this authorXuepeng Li, Corresponding Author Xuepeng Li xuepengli8234@163.com orcid.org/0000-0002-2445-7158 National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Correspondence Jinxiang Wang and Xuepeng Li, National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou 121013, China. Email: l17656166969@163.com (J. W.); xuepengli8234@163.com (X. L.). Contribution: Conceptualization, Formal analysis, Funding acquisition, Writing - review & editingSearch for more papers by this author Cikun Liu, Cikun Liu National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China Contribution: ​Investigation, Methodology, Resources, Software, Writing - original draftSearch for more papers by this authorWenxie Li, Wenxie Li National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Methodology, SoftwareSearch for more papers by this authorBoyan Lin, Boyan Lin National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Software, VisualizationSearch for more papers by this authorShumin Yi, Shumin Yi orcid.org/0000-0002-7934-1355 National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Formal analysis, SupervisionSearch for more papers by this authorBeibei Ye, Beibei Ye National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Formal analysis, SupervisionSearch for more papers by this authorHongbo Mi, Hongbo Mi National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Formal analysis, SupervisionSearch for more papers by this authorJianrong Li, Jianrong Li National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Contribution: Conceptualization, Resources, SupervisionSearch for more papers by this authorJinxiang Wang, Corresponding Author Jinxiang Wang l17656166969@163.com National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Correspondence Jinxiang Wang and Xuepeng Li, National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou 121013, China. Email: l17656166969@163.com (J. W.); xuepengli8234@163.com (X. L.). Contribution: Conceptualization, Formal analysis, Funding acquisition, Writing - review & editingSearch for more papers by this authorXuepeng Li, Corresponding Author Xuepeng Li xuepengli8234@163.com orcid.org/0000-0002-2445-7158 National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou, China Correspondence Jinxiang Wang and Xuepeng Li, National R & D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou 121013, China. Email: l17656166969@163.com (J. W.); xuepengli8234@163.com (X. L.). Contribution: Conceptualization, Formal analysis, Funding acquisition, Writing - review & editingSearch for more papers by this author First published: 26 July 2021 https://doi.org/10.1111/jfpp.15811Citations: 1Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract 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. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request. Citing Literature Volume45, Issue10October 2021e15811 RelatedInformation