강황분말 첨가가 피시볼 튀김 중 튀김유지의 산화안정성에 미치는 영향

초록

Purpose: This study investigated the effect on the physicochemical properties and oxidation stability of the deep-frying oil after turmeric powder (TP) supplementation of fish balls. Methods: Fish balls with TP (W/ TP) and without TP (W/O TP) were deep-fried at 180℃ for 3 minutes. The fried oils were then collected from the fryer and compared to non-heated oil to assess their characteristics. The oil samples were subsequently stored at 4℃ for 4 months, and the color properties, moisture content, and primary and secondary lipid oxidation products were evaluated during storage. Results: The W/ TP oil exhibited the lowest lightness (p<0.001) and the highest yellowness (p<0.001) and redness (p<0.001) compared to the other oils. The moisture content increased significantly from 803 ppm in the non-heated oil to 3,140 ppm in the W/ TP oil and 1,153 ppm in the W/O TP oil. Oxidation stability showed no significant differences in the contents of hydroperoxides and malondialdehyde for all three oils. However, during the 4-month storage period, the hydroperoxide content continued to increase in the W/ TP oil, while it initially increased and then decreased in the non-heated and W/O TP oils. The malondialdehyde content did not show a significant difference during the same period. These findings indicate that the addition of TP accelerates oxidation of the frying oil. Pearson’s correlation analysis revealed that the moisture content was positively correlated with the content of hydroperoxide at 4 months (ρ=0.922, p<0.001), indicating that moisture acts as a prooxidant in the oils. Conclusion: Our results demonstrate that the oxidative stability of frying oils is influenced by the matrix of fried foods, despite being subjected to the same frying conditions. This highlights the importance of considering the impact of the food matrix when assessing the oxidation stability of frying oils.

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