Pan Yanmo, Sun Qinxiu, Liu Yang, Wei Shuai, Han Zongyuan, Zheng Ouyang, Ji Hongwu, Zhang Bin, Liu Shucheng
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Foods. 2024 Jan 29;13(3):429. doi: 10.3390/foods13030429.
Three-dimensional (3D) printing provides a new method for innovative processing of shrimp surimi. However, there still exists a problem of uneven discharge during the 3D printing of surimi. The effects of different amounts of lard oil (LO), soybean oil (SO), and olive oil (OO) (0%, 2%, 4%, and 6%, respectively) added to shrimp surimi on the 3D printability of surimi were evaluated. The findings showed that with the increase in the added oil, the rheological properties, texture properties, water-holding capacity (WHC), and water distribution of surimi with the same kind of oil were significantly improved; the printing accuracy first increased and then decreased; and the printing stability showed an increasing trend ( < 0.05). The surimi with 4% oil had the highest printing adaptability (accuracy and stability). Different kinds of oil have different degrees of impact on the physical properties of surimi, thereby improving 3D-printing adaptability. Among all kinds of oil, LO had the best printing adaptability. In addition, according to various indicators and principal component analysis, adding 4% LO to shrimp surimi gave the best 3D-printing adaptability. But from the aspects of 3D printing properties and nutrition, adding 4% SO was more in line with the nutritional needs of contemporary people.
三维（3D）打印为虾糜的创新加工提供了一种新方法。然而，在虾糜的3D打印过程中仍存在出料不均匀的问题。评估了向虾糜中添加不同量的猪油（LO）、大豆油（SO）和橄榄油（OO）（分别为0%、2%、4%和6%）对虾糜3D打印性能的影响。研究结果表明，随着添加油的增加，添加同一种油的虾糜的流变学特性、质地特性、持水能力（WHC）和水分分布得到显著改善；打印精度先升高后降低；打印稳定性呈上升趋势（<0.05）。添加4%油的虾糜具有最高的打印适应性（精度和稳定性）。不同种类的油对虾糜的物理特性有不同程度的影响，从而提高了3D打印适应性。在所有种类的油中，猪油的打印适应性最佳。此外，根据各项指标和主成分分析，向虾糜中添加4%的猪油具有最佳的3D打印适应性。但从3D打印性能和营养方面来看，添加4%的大豆油更符合当代人的营养需求。
