생강분말 또는 카카오분말을 첨가한 피시볼의 조리 중 색 변화와 항산화활성의 관계

초록

Purpose: This study examined the relationship between the color changes and antioxidant activity in fish balls during cooking, considering the influence of the inherent ingredient color. Methods: Fish balls incorporating either ginger powder (GP, light-colored) or cacao powder (CP, dark-colored) were subjected to six cooking methods: boiling, steaming, deep-frying, air-frying, oven-roasting, and microwave cooking. The primary color parameters (lightness, redness, and yellowness), secondary color parameters (hue angle, chroma, browning index, and ΔE), and antioxidant activity (total hydrophilic reducing compounds (TRC) and DPPH radical scavenging activity) were analyzed. Results: The lightness decreased consistently as the cooking intensity increased, showing minimal dependence on the ingredient color, while ΔE effectively quantified the overall color changes but had limitations in distinguishing cooking methods for dark-colored ingredients. In the GP groups, the TRC and DPPH radical scavenging activity decreased after cooking, with the variations depending on the cooking method, indicating a linear correlation between the color change and antioxidant activity. On the other hand, the CP groups exhibited minimal color changes, but the antioxidant activity remained high, suggesting a nonlinear relationship. Principal component analysis identified the hue angle and browning index as the key indicators of color change, while the DPPH radical scavenging activity represented the antioxidant activity. The cooking methods also influenced this relationship, with deep-frying inducing the greatest color changes but reducing antioxidant activity, whereas oven-roasting and air-frying contributed to increases in color changes and antioxidant activity. Conclusion: Under certain conditions, the color changes during cooking can be a supplementary indicator of the antioxidant activity in cooked foods, depending on the cooking methods and inherent ingredient color.

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