Effects of antioxidant sources with different polarity and cooking methods on the antioxidant activity of mackerel-based fish balls during frozen storage; [극성이 다른 항산화 원료 첨가와 조리방법이 냉동저장 중 고등어 피시볼의 항산화 활성에 미치는 영향]

초록

This study examined how antioxidant sources with contrasting polarities influence the antioxidant properties of mackerel-based fish balls during frozen storage, using cocoa powder (CP) as a polar source and ginger powder (GP) as a nonpolar source, across various cooking methods. To establish a single extraction condition, 40 and 100% ethanol were compared, and 40% ethanol was selected for its balanced extraction efficiency and clearer discrimination among cooking methods. Hydrophilic, amphiphilic, and hydrophobic antioxidant activities were evaluated using the Folin-Ciocalteu, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and 2,2-diphenyl-1-picrylhydrazyl reagents, respectively. Hydrophilic antioxidants were decreased less in cooked than in uncooked samples, with CP-samples exhibiting the smallest loss and GP-samples showing substantial loss after microwave heating. Amphiphilic activity varied by cooking method and increased only in air-fried samples after storage. Hydrophobic antioxidant activity increased in all formulations. These findings demonstrate that ingredient polarity and cooking method strongly affect antioxidant retention during frozen storage. © 2026 The Korean Society of Food Science and Technology.

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