This study investigated the effect of natural and chemical food additives on the oxidative quality and shelf life of fried-balls used in Udong. Specifically, we evaluated the antioxidant activity of hot water extracts from broccoli added to fried-balls. When treated with antioxidants, fried-balls exhibited lower acid and peroxide values than that of the control group (untreated fried-balls). In addition, the analysis of GC/MS revealed that the contents of unsaturated fatty acids in the fried balls treated with antioxidants were higher than that of the untreated fried-balls, suggesting that the antioxidants slowed the oxidation. Our results showed that broccoli extract was effective in inhibiting oxidation of fried balls used in Udong. Therefore, these antioxidants might be used as food additives to preserve fried balls and consequently extend the shelf-life.

Abstract
 서 론
 재료 및 방법
  시약 및 브로콜리 열수 추출
  브로콜리 추출물의 flavonoid 분석
  브로콜리 추출물의 항산화 효과
  튀김볼에 브로콜리 열수 추출물 첨가에 따른 저장
  저장 기간 동안 산가와 과산화물가 변화
  GC/MS를 사용한 지방산 분석
  통계 분석
 결과 및 고찰
  브로콜리 열수 추출물의 flavonoid 분석
  브로콜리 추출물의 항산화 효과
  저장 기간 동안 산가와 과산화물가 변화
  GC/MS를 사용한 지방산 분석
 요 약
 References

• 이영덕(서원대학교, Seowon University) | Young-Duck Lee
• 조석철(서원대학교, Seowon University) | Seok-Cheol Cho Corresponding author