The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis

Food Science & Nutrition

卷:9

Chujin Deng¹  Qinxiu Sun¹  Yanmo Pan¹  Shuai Wei¹  Jiming Hao¹  Hongwu Ji¹  Shucheng Liu¹  Ouyang Zheng¹  Yang Liu¹  Qiuyu Xia¹ 

[1] 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;

关键词: Rheological properties;    Shrimp surimi;    Starch;    Textural properties;    Three‐dimensional printing;    Water properties;   

DOI  :  10.1002/fsn3.2257

来源: DOAJ

【 摘 要 】

Abstract 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 (Litopenaeus vannamei) surimi were evaluated in the present study. The results showed that the apparent viscosity, G′, and G'' 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.

【 授权许可】

Unknown