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The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis  ( SCI-EXPANDED收录)   被引量:33

文献类型:期刊文献

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

作者:Pan, Yanmo[1,2];Sun, Qinxiu[1,2];Liu, Yang[1,2];Wei, Shuai[1,2];Xia, Qiuyu[1,2];Zheng, Ouyang[1,2];Liu, Shucheng[1,2];Ji, Hongwu[1,2];Deng, Chujin[1,2];Hao, Jiming[1,2]

机构:[1]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Guangdong Prov Engn Technol Res Ctr Seafood,Guang, Coll Food Sci & Technol,Guangdong Prov Key Lab Aq, Zhanjiang, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian, Peoples R China

年份:2021

卷号:9

期号:6

起止页码:2985

外文期刊名:FOOD SCIENCE & NUTRITION

收录:SCI-EXPANDED(收录号:WOS:000632515300001)、、Scopus(收录号:2-s2.0-85103198988)、WOS

基金:The Fund of National Key R&D Program of China, Grant/Award Number: 2019YFD0902003

语种:英文

外文关键词:Rheological properties; Shrimp surimi; Starch; Textural properties; Three-dimensional printing; Water properties

外文摘要: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.

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