예비조리와 에어프라이어 재가열이 강황첨가 피시볼의 산화안정성과 품질특성에 미치는 영향

• Published in: 한국식품과학회지, 57(2) pp. 224 - 234
• Main Authors: 이지예, 서정희
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 01.04.2025
• Subjects: 식품과학
• ISSN: 0367-6293
• DOI: 10.9721/KJFST.2025.57.2.224

This study investigated the effects of pre-cooking methods and reheating on the oxidative stability and quality of fish balls, a lipid-rich food model, and the antioxidant role of turmeric. Fish balls, with or without turmeric, were precooked via boiling, steaming, deep-frying, or oven-roasting and then frozen and reheated via air-frying. Hightemperature pre-cooking (deep-frying and oven-roasting) increased the redness, yellowness, browning index, and 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, resulting in lower hydroperoxide and p-anisidine value (p- AV) levels in non-turmeric fish balls. In contrast, the turmeric-treated samples exhibited decreased yellowness and DPPH radical-scavenging activity, presumably because of curcuminoid degradation. However, they maintained greater overall antioxidant capacity, effectively suppressing hydroperoxide and p-AV levels. These findings demonstrate that hightemperature pre-cooking enhances the oxidative stability of fish balls through a non-enzymatic browning reaction, whereas turmeric mitigates pre-cooking oxidation, thereby reducing variations among methods. KCI Citation Count: 0