Choi Hyung-Youn, Lim Eun-Jin, Kim Hack-Youn
Food Standard Research Center, Food Industry Research Division, Korea Food Research Institute, Wanju 55365, Korea.
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Food Sci Anim Resour. 2025 Jan;45(1):282-302. doi: 10.5851/kosfa.2024.e132. Epub 2025 Jan 1.
Production of alternative proteins is crucial for the development of future protein resources. This study explored the creation of sustainable animal resources by combining extrusion molding and three-dimensional (3D) printing technologies. Extrusion effectively organizes vegetable proteins at high temperatures and pressures to replicate meat-like textures, and high-moisture extrusion successfully mimics the fiber structure of conventional meat. However, many meat analogs products still differ from conventional meat in terms of sensory properties such as texture, juiciness, and flavor, indicating the need for quality improvement. Researchers have leveraged 3D printing technology to incorporate fat analogs and enhance the appearance and texture through muscle fiber simulation. This technology allows for precise arrangement of muscle fibers, formation of adipose tissue, and marbling, thereby improving the overall sensory experience. By combining extrusion and 3D printing, we can enhance the nutritional and organoleptic qualities of meat analogs, ultimately meeting consumer expectations and achieving a balance between plant- and animal-based materials.
替代蛋白的生产对于未来蛋白质资源的开发至关重要。本研究探索了通过结合挤出成型和三维（3D）打印技术来创建可持续动物资源。挤出工艺能够在高温高压下有效地组织植物蛋白，以复制类似肉类的质地，而高水分挤出则成功模拟了传统肉类的纤维结构。然而，许多肉类替代品在质地、多汁性和风味等感官特性方面仍与传统肉类有所不同，这表明需要改进品质。研究人员利用3D打印技术加入脂肪替代品，并通过模拟肌肉纤维来改善外观和质地。这项技术能够精确排列肌肉纤维、形成脂肪组织和大理石花纹，从而提升整体感官体验。通过将挤出成型和3D打印相结合，我们可以提高肉类替代品的营养和感官品质，最终满足消费者期望，并在植物性和动物性材料之间实现平衡。
