Pan Yanmo, Sun Qinxiu, Liu Yang, Wei Shuai, Xia Qiuyu, Zheng Ouyang, Liu Shucheng, Ji Hongwu, Deng Chujin, Hao Jiming
College of Food Science and Technology Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Guangdong Province Engineering Laboratory for Marine Biological Products Guangdong Provincial Engineering Technology Research Center of Seafood Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution Guangdong Ocean University Zhanjiang China.
Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China.
Food Sci Nutr. 2021 Mar 25;9(6):2985-2999. doi: 10.1002/fsn3.2257. eCollection 2021 Jun.
The three-dimensional (3D) printing properties of pure shrimp surimi are poor and require improvement via the addition of other materials. The effects of the different amounts of potato starch, corn starch, tapioca starch, and cross-linked starch (CLS) (0%, 3%, 6%, or 9%, respectively) on the 3D printing properties and material properties of white shrimp () surimi were evaluated in the present study. The results showed that the apparent viscosity, ', and '' of the samples were increased by adding 6% CLS, making it easy to extrude the sample from the nozzle and resulting in an improvement in the printing accuracy. In addition, after adding 6% CLS, the hardness, adhesiveness, and springiness of the sample were increased, which assist with maintaining the shape of the printed material and improve the printing stability of the sample. Moreover, the water holding capacity of shrimp surimi increased as a result of the addition of 6% CLS. In summary, 6% CLS can improve the material properties of shrimp surimi and make it more suitable for 3D printing.
纯虾糜的三维（3D）打印性能较差，需要通过添加其他材料来改善。本研究评估了不同用量的马铃薯淀粉、玉米淀粉、木薯淀粉和交联淀粉（CLS）（分别为0%、3%、6%或9%）对凡纳滨对虾虾糜3D打印性能和材料性能的影响。结果表明，添加6%CLS可提高样品的表观粘度、稠度系数和流变指数，使样品易于从喷嘴挤出，提高打印精度。此外，添加6%CLS后，样品的硬度、粘附性和弹性增加，有助于保持打印材料的形状，提高样品的打印稳定性。此外，添加6%CLS可提高虾糜的保水能力。综上所述，6%CLS可改善虾糜的材料性能，使其更适合3D打印。
