Leelapunnawut Supanut, Ngamwonglumlert Luxsika, Devahastin Sakamon, Derossi Antonio, Caporizzi Rossella, Chiewchan Naphaporn
Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand.
The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand.
Foods. 2022 Dec 7;11(24):3947. doi: 10.3390/foods11243947.
Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3D-printed meat mimics was modified by incorporating transglutaminase (TGase) or κ-carrageenan (κc) at 0.3, 0.6 or 0.9% () into printing material prior to 3D printing. Rheological properties of modified printing material were measured; results were used to support 3D printing results. Textural properties of raw and cooked meat mimics were determined and compared with those of selected animal meats, namely, pork tenderloin, chicken breast, salmon meat and Spanish mackerel. Cooking losses of meat mimics were also determined. , and tan δ of TGase-modified material were not significantly different from those of the control. In contrast, increasing κc content resulted in increased and ; tan δ of all κc-modified samples decreased from that of the control. Addition of TGase at 0.9% into printing material increased the hardness of raw meat mimics, while κc at 0.9% increased hardness of cooked meat mimics. Raw meat mimics treated with 0.9% TGase exhibited texture closest to raw salmon. Texture of cooked meat mimics treated with 0.9% κc was closest to that of cooked salmon. TGase-treated meat mimics tended to experience lower cooking losses, while κc-treated meat mimics exhibited an opposite trend.
通过3D打印由豌豆分离蛋白-海藻酸盐凝胶制备肉模拟物。在3D打印之前，通过将0.3%、0.6%或0.9%（重量）的转谷氨酰胺酶（TGase）或κ-卡拉胶（κc）加入到打印材料中，对3D打印肉模拟物的质地进行改性。测量改性打印材料的流变学性质；结果用于支持3D打印结果。测定生肉和熟肉模拟物的质地特性，并与选定的动物肉（即猪里脊肉、鸡胸肉、三文鱼和鲅鱼）的质地特性进行比较。还测定了肉模拟物的烹饪损失。TGase改性材料的G′、G″和tan δ与对照相比无显著差异。相反，κc含量的增加导致G′和G″增加；所有κc改性样品的tan δ均低于对照。在打印材料中添加0.9%的TGase可提高生肉模拟物的硬度，而添加0.9%的κc可提高熟肉模拟物的硬度。用0.9%TGase处理的生肉模拟物的质地最接近生三文鱼。用0.9%κc处理的熟肉模拟物的质地最接近熟三文鱼。TGase处理的肉模拟物往往烹饪损失较低，而κc处理的肉模拟物则呈现相反的趋势。
