In order to investigate the deodorization effect of ozone flotation rinsing on silver carp surimi， the surimi were prepared by conventional rinsing and ozone flotation rinsing，respectively. The volatile components of surimi were determined by the electronic nose combined with headspace-solid phase micro-extraction-gas chromatography （HS-SPME-GC-MS）. The ROAV analysis was used to determine the extent of contribution of specific volatile components to the odour of the silver carp surimi in order to find the source of its fishy odour. The results showed that a total of 24 volatile substances were detected in the silver carp surimi. The volatile components were less in surimi by ozone floatation rinsing than those by conventional rinsing. The relative content of fishy components were reduced， such as hexanal， heptanal， nonanal， decanal and 1-octene-3-ol，but 1-methyl-4-nitromethyl-piperidine and 5-methyl-2-phenyl-indole which are associated with the fishy odour， were not detected. The PCA analysis result of the electronic nose was consistent with the HS-SPME-GC-MS results. In conclusion， ozone flotation rinsing of surimi can effectively reduce the fishy odour of surimi compared with conventional rinsing， and the rinsing time should be controlled in the range of 10-15 min.