文献类型：期刊文献

中文题名：食用胶改善虾肉糜3D打印特性的研究

英文题名：Improving the 3D printing properties of shrimp surimi by edible glue

作者：黄端颖[1];潘燕墨[1];刘阳[1];曾惠蓝[1];蓝伟[1];苏静[1];陈智轩[1];刘雨杉[1];刘书成[1,2];孙钦秀[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研发中心,广东省海洋生物制品工程重点实验室,水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]大连工业大学,海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2023

卷号：49

期号：3

起止页码：243

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、CSCD2023_2024、北大核心、CSCD、北大核心2020

基金：国家重点研发计划项目(2019YFD0902003);国家级大学生创新创业训练计划项目(202110566006);国家现代农业产业技术体系项目(CARS-48);广东省普通高校青年创新人才类项目(KQNCX028);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)。

语种：中文

中文关键词：3D打印;虾肉糜;食用胶;打印精确性;打印稳定性

外文关键词：3D printing;shrimp surimi;edible glue;printing accuracy;printing stability

中文摘要：为解决凡纳滨对虾虾肉糜3D打印过程中存在的断丝、出料不均匀、产品沉积塌陷等问题,添加不同添加量(0%、1%、2%和3%,均为质量分数,下同)的卡拉胶、魔芋胶、黄原胶、可得然胶(curdlan, CU)改善虾肉糜3D打印适应性,并考察了不同种类和添加量的食用胶对虾肉糜的流变特性、质构特性、水分分布特性以及持水性的影响。结果表明,添加2%CU的虾肉糜弹性模量(G′)、黏性模量(G″)、表观黏度、弹性、硬度、黏附性以及持水性都显著增加(P<0.05),虾肉糜能够顺利从喷嘴中挤出且能很好维持其结构和形状,打印精确性高达98.23%,打印稳定性高达96.54%,实现了最优的打印效果。研究结果对虾肉糜在食品3D打印领域的应用有一定的参考意义。

外文摘要：To solve the problems of wire breakage, uneven discharge, and product sedimentation collapse in the 3D printing process of Litopenaeus vannamei shrimp surimi, different mass ratio(0%, 1%, 2%, and 3%) κ-arrageenan(KC), konjac gum(KG), xanthan gum(XG), curdlan(CU) were added to improve the 3D printing adaptability of shrimp surimi, and the effects of edible glue on the rheological properties, texture characteristics, water distribution characteristics and water holding capacity of L. vannamei shrimp surimi were also investigated. The results showed that the elastic modulus(G′), viscous modulus(G″), apparent viscosity, springiness, hardness, adhesiveness and water holding capacity of shrimp surimi with 2% CU increased significantly(P<0.05), shrimp surimi can be smoothly extruded from the nozzle and maintain its structure and shape well. The printing accuracy reached 98.23%, and the printing stability was 96.54%, achieving the best printing effect. This research results have certain reference significance for the further application of shrimp surimi in the field of food 3D printing.