Cooking method-dependent changes in quality characteristics and antioxidant activity of fish balls enriched with green tea powder; [조리방법에 따른 녹차분말 첨가 피시볼의 품질특성 및 항산화 활성 변화]

초록

This study investigated the applicability of green tea powder (GT) as a wheat flour substitute in fish balls by evaluating physicochemical properties, antioxidant activity, and oxidative behavior under different cooking methods. Fish balls containing GT were prepared and subjected to boiling, steaming, and deep-frying. Physicochemical properties, antioxidant activities, and oxidative responses were analyzed. Deep-frying caused the greatest moisture loss, fat uptake, and color changes. GT addition enhanced hydrophilic reducing compounds and ABTS+ • and DPPH radical-scavenging activities compared with the control. With increasing heat intensity, hydrophilic reducing compounds decreased in the GT-containing fish balls, whereas ABTS+ • and DPPH radical-scavenging activities were maintained or further increased after deep-frying. In addition, the GT-containing samples showed distinct oxidative behavior, reflecting GT-associated redox and metal-interactions properties rather than accelerated lipid oxidation. Overall, GT improved antioxidant stability while modulating quality attributes across cooking conditions, supporting its potential as a functional flour substitute in cooked fish products. © 2026 The Korean Society of Food Science and Technology.

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