Effects of Ligularia fischeri addition and cooking methods on antioxidant activity and oxidative stability in fish balls; [곰취분말 첨가와 조리법이 피시볼의 항산화 활성과 산화안정성에 미치는 영향]

초록

This study investigated the effects of Ligularia fischeri (gomchwi) powder (GP) and different cooking methods on the antioxidant activity and oxidative stability of fish balls. GP exhibited a strong green color and a high ash content (7.58%). Its water extract showed the highest antioxidant activity compared to ethanol and hexane extracts, suggesting the predominance of polar antioxidants. Cooking methods significantly influenced both antioxidant activity and lipid oxidation. As cooking intensity increased, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity decreased, with boiling most effectively preserving activity, whereas steaming and deep-frying caused similar levels of reduction. Correspondingly, the rate of hydroperoxide formation increased. Despite higher initial antioxidant activity, GP-supplemented fish balls generated more hydroperoxides during storage at 63oC for 7 days than a control, likely due to intrinsic pro-oxidants in GP. These findings clearly demonstrate that plant-based antioxidant ingredients may also exert pro-oxidant effects, potentially impacting oxidative stability in thermally processed foods. © 2025 The Korean Society of Food Science and Technology. All rights reserved.

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