Effect of the reheating method on oxidative stability and quality of frozen fish balls with added turmeric powder; 재가열 조리방법이 강황을 첨가한 냉동 피시볼의 산화안정성과 품질에 미치는 영향

초록

This study investigated the effect of reheating methods on the quality and oxidative stability of frozen fish balls with or without turmeric powder (TP). Frozen deep-fried fish balls were reheated using deep-frying, air-frying, or microwave cooking. Reheating increased the total reducing capacity (TRC) significantly, with the greatest increase observed after microwave cooking for the control fish balls and air-frying for the TP-treated fish balls. Hydroperoxide content decreased significantly post-reheating, showing a negative correlation with the browning index (ρ= ‒0.673, p<0.001) and TRC (ρ= ‒0.823, p<0.001). This suggests that the browning reaction induced by reheating contributes to an increase in TRC, thereby enhancing oxidative stability. Among the reheating methods, air-frying reduced the p-anisidine value in the control fish balls and maximized TRC in the TP-treated fish balls, likely because of the facilitated convection of hot air. Therefore, air-frying was the most effective reheating method for improving the oxidative stability of frozen fish balls. ©The Korean Society of Food Science and Technology.

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