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.
Curr Res Food Sci. 2024 Apr 19;8:100745. doi: 10.1016/j.crfs.2024.100745. eCollection 2024.
Improving the printing accuracy and stability of shrimp surimi and finding appropriate printing parameters and suitable thermal processing method can help to develop high value-added 3D printing products of shrimp surimi. It was found that in order to make the 3D printing products of shrimp surimi have higher printing adaptability (printing accuracy and printing stability reach more than 97%), by choosing nozzle diameter of 1.20 mm and setting the printing height of the nozzle to 2.00 mm, the layers of the printed products were better fused with each other, and the printing accuracy of the products could be greatly improved; there was no uneven discharge and filament breakage when the nozzle moved at the speed of 30 mm/s; and the products were internally compact and had good stability when the printing filling rate was 80%. In addition, the deformation rates of steamed, boiled and deep-fried shrimp surimi products were significantly higher than those of oven-baked and microwaved shrimp surimi products ( < 0.05). Microwave heating had a greater effect on the deformation and color of shrimp surimi products, and was not favored by the evaluators. In terms of deformation rate, sensory score, and textural characteristic, the oven-baked thermal processing method was selected to obtain higher sensory evaluation scores and lower deformation rates of shrimp surimi 3D printed products. In the future, DIY design can be carried out in 3D printing products of shrimp surimi to meet the needs of different groups of people for modern food.
提高虾糜的打印精度和稳定性，找到合适的打印参数和适宜的热加工方法，有助于开发高附加值的虾糜3D打印产品。研究发现，为使虾糜3D打印产品具有较高的打印适应性（打印精度和打印稳定性达到97%以上），选择1.20毫米的喷嘴直径并将喷嘴的打印高度设置为2.00毫米时，打印产品的各层之间融合得更好，产品的打印精度可大幅提高；当喷嘴以30毫米/秒的速度移动时，出料均匀且无断丝现象；当打印填充率为80%时，产品内部致密且稳定性良好。此外，蒸煮和油炸虾糜产品的变形率显著高于烘焙和微波加热虾糜产品（P<0.05）。微波加热对虾糜产品的变形和色泽影响较大，不受评价人员青睐。从变形率、感官评分和质构特性来看，选择烘焙热加工方法可使虾糜3D打印产品获得较高的感官评价分数和较低的变形率。未来，虾糜3D打印产品可进行DIY设计，以满足不同人群对现代食品的需求。
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