Effect of Various Cooking Methods on the Antioxidant Activity and the Oxidative Stability of Fish Balls Made with the Addition of Turmeric Powder
2022
Lee, J.Y. | Surh, J.H.
This study investigated the effect of cooking methods (deep-frying and air-frying) with different heat transfer media on the antioxidant activity and oxidative stability of fish balls made with the addition of turmeric powder (TP). Fish balls with or without TP were air-fried or deep-fried at 180°C until their inside temperature reached 70°C and were then stored at −20°C for four months. Immediately after cooking, a decrease in moisture and an increase in fat contents were observed for both cooking methods, regardless of TP addition. With the TP addition, the redness and yellowness of the fish ball dough increased significantly. However, the yellowness of the cooked fish balls decreased significantly without a change in redness, and this tendency was observed to be higher for the deep-fried fish balls. This suggests that curcuminoids were released into the oil due to the direct contact of fish balls with the heat transfer media, in addition to their thermal decomposition. Accordingly, the total reducing capacity and DPPH radical scavenging activity of air-fried fish balls were higher. During the four month storage, the hydroperoxide content of the fish balls increased significantly in all groups, but its accumulation over time showed different patterns depending on the cooking methods. The pattern was a function of power for air-fried fish balls and a function of log following the lag phase for the deep-fried variety. Hydroperoxide content decreased with TP addition only in the case of air-frying, indicating that the cooking method affected the oxidative stability of fish balls during storage.
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