Abstract:Different concentrations（0，2，4，6，8 mg/L，and 10 mg/L）of ozone water were used as rinsing media during the production process of Spanish mackerel surimi.The effect of ozone water rinsing on gel strength，texture properties，water holding capacity，moisture state，microstructure and protein composition were investigated.Rinsing surimi with 0-10 mg/L ozone water significantly improved the breaking force，gel strength，gel hardness，and chewiness of surimi gel.Rising with 6 mg/L-8 mg/L ozone water yielded the best gel strength.The water holding capacity of the rinsed surimi gel increased significantly with increasing concentration of ozone water.After ozone rinsing，the free-flowing water content in the Spanish mackerel surimi gel decreased，whereas the bound water content increased.Ozone water rinsing promoted the formation of a network structure in surimi gel，with fine holes and uniform distribution.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed that myosin in the surimi was cross-linked by disulfide bonds and in other ways in the formation of the gel network structure after rinsing with ozone water.Rinsing with ozone water caused moderate oxidation of myofibrillar protein in surimi and promoted the formation of a more orderly，uniform，and dense myofibrillar protein gel network structure.These events improved surimi gel strength，texture characteristics，and water holding capacity.