college of food science and technology of huazhong agricultural university
Independent Technology Innovation Fund of Huazhong Agricultural University
In order to solve the problem of excessive water consumption in the surimi rinsing process, and to study the effect of ozone rinsing on the quality of surimi, using silver carp (Hypophthalmichthys molitrix) as raw material, surimi was prepared by traditional rinsing, one ozone rinsing, and mixed rinsing with tap water and ozone water. The effects of three modes of ozone water rinsing on the strength, color and bad smell of surimi gel were compared. The results showed that the carbonyl content increased with increased ozone concentration, and carbonyl content in surimi rinsed with one ozone water was higher than surimi with traditional rinsing and mixed rinsing with tap water and ozone water. The degree of oxidation of surimi protein in one ozone rinsing was higher, the surimi protein formed more aggregates, and the performance of surimi gel was poor; mixed rinsing could reduce fat oxidation, reduce the oxidation degree of surimi protein by ozone, and improve Surimi whiteness and gel strength; and mixed rinsing with an ozone concentration of 8 mg/L could effectively improve the quality of surimi. At the same time, the water consumption was reduced by 1/3 to achieve the purpose of water-saving rinsing.