Lee Jiyea, Surh Jeonghee
Department of Food and Nutrition, College of Health Science, Kangwon National University, Samcheok, 25949 Gangwondo Korea.
Food Sci Biotechnol. 2024 Jan 17;33(8):1975-1983. doi: 10.1007/s10068-023-01505-9. eCollection 2024 Jun.
This study examined the effects of cooking methods (boiling, steaming, pan-frying, oven-roasting, and microwave cooking) and turmeric powder (TP) addition on the physicochemical properties and oxidative stability of fish balls. Higher cooking temperatures increased moisture evaporation. Pre-cooking before freezing reduced hydroperoxide and malondialdehyde levels in fish balls over 4 months of storage, especially noticeable in boiled, pan-fried, and oven-roasted fish balls. Additionally, TP addition significantly improved the total reducing capacity of the fish balls, an effect that persisted even after cooking. Consequently, hydroperoxide and malondialdehyde levels decreased during storage, with a more pronounced effect observed in steamed and microwave-cooked fish balls. Principal component analysis identified distinct clusters based on cooking methods and TP addition, categorizing the fish balls into three groups, and highlighting the complex interplay between these two factors. These findings offer valuable insights into extending the shelf life of fish balls through optimized antioxidant and cooking methods.
本研究考察了烹饪方法（煮、蒸、煎、烤和微波烹饪）以及添加姜黄粉（TP）对鱼丸理化性质和氧化稳定性的影响。较高的烹饪温度会增加水分蒸发。冷冻前预煮可降低鱼丸在4个月储存期内的氢过氧化物和丙二醛水平，在水煮、煎制和烤制的鱼丸中尤为明显。此外，添加TP显著提高了鱼丸的总还原能力，即使在烹饪后这种效果仍然存在。因此，在储存期间氢过氧化物和丙二醛水平下降，在蒸制和微波烹饪的鱼丸中观察到更明显的效果。主成分分析根据烹饪方法和TP添加量确定了不同的聚类，将鱼丸分为三组，并突出了这两个因素之间的复杂相互作用。这些发现为通过优化抗氧化剂和烹饪方法延长鱼丸保质期提供了有价值的见解。
