## 3 Discussion  
O\({}_{3}\) shows different deodorizing effects, with several factors influencing its removal efficacy [27]. The findings of the analysis demonstrate that the ozone concentration exerts a more significant influence on the deodorization effect than the reaction time and ozone concentration in both the dry ozone and wet ozone methods. These results are consistent with the findings of [PERSON] et al., whereby ozonated water had the best deodorizing effect on minced silver carp at an initial concentration of 0.78 mg/L [5]. Therefore, increasing the ozone concentration effectively improved the deodorizing effect of dry ozonation. Under optimal conditions, a minimum sensory score of 2.3 was achieved, reflecting a 54% reduction, comparable to the significant decrease of 50.2 mg/L reported by [PERSON] et al. [28] in deodorizing sea bass meat with a combined method and the 46% reduction by [PERSON] et al. in deodorizing minced silver carp with ozonated water. The alterations in total nitrogen and amino nitrogen content were minor relative to the previously documented 22.9% nitrogen loss in Antarctic kill meal treatment [29]. [PERSON] et al. [30] observed that volatile aldehydes are recognized for generally possessing very low odor thresholds, enabling them to significantly influence aroma profiles even at minimal concentrations. Our results show that n-hexaldehyde exhibited markedly higher Odor Activity Values (OAVs) than nonanal and octanal, confirming its dominant contribution to the perceived odor profile. Consequently, the substantial 66.5% depletion of n-hexanal achieved via the optimized ozone treatment directly correlates with, and is considered primarily responsible for, the significant decline in fishy odor observed during sensory evaluations (Table 4). This observation is consistent with the understanding that short-chain aldehydes, such as n-hexaldehyde, typically impart pungent or characteristic off-notes significant to perceived quality [30]. Furthermore, the contact area and pH also impact the effectiveness of ozone deodorization; however, the literature suggests these factors have minimal influence on the deodorization outcome [31]. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Volatile Substance**} & **Original** & **Concentration** & **Concentration** & **The OAV of** & **The OAV of** & **The OAV of** & **Reduction** \\  & **(ug/L)** & **Sample (ug/L)** & **Sample** & **Sample** & **Treated Sample** & **Level (\%)** \\ \hline n-Hexaldehyde & 5.9 \(\pm\) 0.2 & 2.0 \(\pm\) 0.1 & 0.02 & 295 & 100 & \(66.5\pm 0.2\) \\ Nonaldehyde & 0.8 \(\pm\) 0.1 & 1.9 \(\pm\) 0.2 & 1.2 & 0.7 & 1.6 & \(-59.3\pm 0.1\) \\ Octanal & 0.3 \(\pm\) 0.2 & 0.5 \(\pm\) 0.1 & 5.0 & 0.06 & 0.1 & \(-33.3\pm 0.1\) \\ \hline \hline \end{tabular}  
* Of: Odor Threshold, OAV: Odor Activity Value.  
\end{table} 
Table 5: Changes in the quality of fishy volatiles before and after oxidation (measured average value \(\pm\) standard error, \(n=3\), \(p<0.05\)). Ozone oxidation manifests in two forms: direct and indirect oxidation. Ozone oxidation manifests in two forms: direct and indirect oxidation. Direct oxidation functions via a mechanism that typically transpires in solutions laden with free radical terminators, such as carbonic acid. This oxidation can convert organic material into simpler entities like carboxylic acids or fully oxidize it to carbon dioxide and water [32]. Ozone directly oxidizes peptides by targeting specific amino acids, particularly sulfur-containing residues (cysteine and methionine) and aromatic residues (tryptophan, tyrosine, and histidine), leading to oxidation products such as trisulfides (dimethyl trisulfide) and oxidized aromatic derivatives (benzaldehyde and dibutyl phthalate) [33]. Notably, during direct oxidation, ozone rapidly reacts with unsaturated compounds, including double bonds and aromatic compounds endowed with electron-donating substituents such as phenolic hydroxyl groups [34].