Quality Changes of Ozone-rinsed Surimi during Storage
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Abstract:
Changes in the gel strength, water holding capacity, color, carbonyl groups, thiobarbituric acid (TBA), and flavor of surimi rinsed with water and ozone water and stored at -18 ℃ were investigated. During storage period from week 0 to 24, the carbonyl content increased four times, TBA content increased approximately two times, but the total and free sulfhydryl contents decreased to respectively 63.50% and 66.61% of the original level in the ozone-rinsed group. As such, carbonyl and sulfhydryl contents in the ozone-rinsed group were higher and lower than that in the control group, respectively. With the extension of storage period, the brightness and whiteness of surimi and surimi gel in both ozone-rinsed and control groups increased, whereas the water holding capacity and strength of the gel decreased gradually. However, gel strength in the ozone-rinsed group was higher than that in the control group during the first 3 weeks. The fishy smell, umami taste, and saltiness of surimi were reduced during storage. In conclusion, although the oxidation of proteins and lipids was promoted by ozone rinsing during storage, there were no significant differences from the control group at the end of storage period. Moreover, rinsing with clean and ozone water 1 month before storage can control the decline in surimi gel strength and improve its whiteness to a certain extent. In addition, the first-order kinetic model can better reflect quality changes a month before storage. This study provides a reference for the application of ozone to improve the storage stability of surimi.
