Effects of ozonated water treatment on quality and in vitro digestion characteristics of surimi of tilapia

Abstract

Abstract: Tilapia fillets rinsed in ozone water were made into surimi, and the effects of rinsing concentration and time on the quality and in vitro digestive properties of surimi were investigated. In the present study, the reason why ozone water rinsing improved the quality of tilapia surimi was investigated by the degree of myofibrillar protein oxidation. The results showed that the whiteness, hardness, and gelatinization of surimi were significantly increased by ozone water rinsing (P＜0.05), and the gelatinization of surimi was the best when rinsed with 10 mg/L ozone water for 10 min. With the increase of ozone water rinsing concentration and rinsing time, the value of thiobarbituric acid reactive substances (TBARS) of surimi tended to increase, and the carbonyl content and total sulfhydryl content of myofibrillar fibrous proteins gradually decreased. The sensory evaluation results showed that the best sensory quality was obtained when rinsed with 10 g/mL ozone water for 10 min. SDS-PAGE showed that the rinsing with 10~18 mg/L ozone water caused the protein to cross-link and form small soluble aggregates, and the rinsing with more than 18 mg/L ozone water caused the protein to form large insoluble aggregates. According to Raman spectra, 10~18 mg/L ozone water rinsing gradually unfolded the secondary structure of myofibrillar proteins, and the α-helix was gradually converted to β-folding and irregular curling. The in vitro digestion results showed that ozone water rinsing increased the degree of hydrolysis of surimi during digestion, with the highest degree of hydrolysis in 10 mg/mL ozone water rinsing for 10 min. The content of small molecular peptides (100~1000 Da) was significantly higher than that of the other experimental groups after digestion (P＜0.05). In conclusion, moderate oxidation of myofibrillar protein could improve the quality of tilapia surimi, and the highest sensory quality of surimi, as well as the best gel characteristics and in vitro digestive characteristics, were achieved when rinsed for 10 min in 10 mg/mL ozone water.

Key words: Rinse with ozone water, Tilapia surimi, Quality, Oxidation of protein, Simulated digestion in vitro

CLC Number:

TS254.4

Qiaoyu Liu Si-Li XIAO Xiao FangZENG Xiao-Xia HUANG Yun YOU. Effects of ozonated water treatment on quality and in vitro digestion characteristics of surimi of tilapia[J]. FOOD SCIENCE.

References

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