Fresh and frozen surimi were prepared by ozone rinsing， and the effects of ozone rinsing and frozen storage on protein oxidation and flavor of silver carp surimi were investigated.Ozone rinsing decreased water-soluble protein content and increased salt-soluble protein content in fresh surimi.After frozen storage， the contents of water-soluble and salt-soluble protein were significantly decreased （P<0.05）.The content of active sulfhydryl in fresh surimi was significantly decreased by ozone rinsing and frozen storage， but the decrease by frozen storage was smaller than that by ozone rinsing.The results of the electronic nose and electronic tongue showed that there was significant difference in the smell and taste between frozen surimi and fresh surimi.However， the ozone rinsing surimi and water rinsing surimi could not be effectively separated.Ozone rinsing and frozen storage significantly decreased the free amino acid content.A total of 59 volatile flavor compounds were identified by GC-IMS.The unsaturated alcohols in ozone-rinsing surimi were significantly lower than those in water-rinsing surimi.After freezing， alcohols decreased， aldehydes increased significantly.The results can provide a theoretical basis for the application of ozone rinsing in surimi and surimi products.