Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder addition

• Published in: Food science and biotechnology Vol. 33; no. 8; pp. 1975 - 1983
• Main Authors: Lee, Jiyea, Surh, Jeonghee
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.06.2024; Springer Nature B.V; 한국식품과학회
• Subjects: antioxidants; Chemistry; Chemistry and Materials Science; Cluster analysis; Cooking; Evaporation; Fish; Food processing; Food Science; Freezing; Malondialdehyde; Nutrition; oxidative stability; pan frying; Physicochemical properties; principal component analysis; Principal components analysis; Research Article; Shelf life; Stability; Synergistic effect; turmeric; 식품과학; Turmeric; Fish ball; Cooking method; Antioxidant; Oxidative stability
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-023-01505-9

This study examined the effects of cooking methods (boiling, steaming, pan-frying, oven-roasting, and microwave cooking) and turmeric powder (TP) addition on the physicochemical properties and oxidative stability of fish balls. Higher cooking temperatures increased moisture evaporation. Pre-cooking before freezing reduced hydroperoxide and malondialdehyde levels in fish balls over 4 months of storage, especially noticeable in boiled, pan-fried, and oven-roasted fish balls. Additionally, TP addition significantly improved the total reducing capacity of the fish balls, an effect that persisted even after cooking. Consequently, hydroperoxide and malondialdehyde levels decreased during storage, with a more pronounced effect observed in steamed and microwave-cooked fish balls. Principal component analysis identified distinct clusters based on cooking methods and TP addition, categorizing the fish balls into three groups, and highlighting the complex interplay between these two factors. These findings offer valuable insights into extending the shelf life of fish balls through optimized antioxidant and cooking methods.