Effect of pre-cooking methods and air-fryer reheating on the oxidative stability and quality of frozen fish balls containing turmeric; 예비조리와 에어프라이어 재가열이 강황첨가 피시볼의 산화안정성과 품질특성에 미치는 영향

초록

This study investigated the effects of pre-cooking methods and reheating on the oxidative stability and quality of fish balls, a lipid-rich food model, and the antioxidant role of turmeric. Fish balls, with or without turmeric, were precooked via boiling, steaming, deep-frying, or oven-roasting and then frozen and reheated via air-frying. High-temperature pre-cooking (deep-frying and oven-roasting) increased the redness, yellowness, browning index, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, resulting in lower hydroperoxide and p-anisidine value (p-AV) levels in non-turmeric fish balls. In contrast, the turmeric-treated samples exhibited decreased yellowness and DPPH radical-scavenging activity, presumably because of curcuminoid degradation. However, they maintained greater overall antioxidant capacity, effectively suppressing hydroperoxide and p-AV levels. These findings demonstrate that high-temperature pre-cooking enhances the oxidative stability of fish balls through a non-enzymatic browning reaction, whereas turmeric mitigates pre-cooking oxidation, thereby reducing variations among methods. © The Korean Society of Food Science and Technology.

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