文献类型：期刊文献

英文题名：Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)

作者：Liu, Yang[1];Sun, Qinxiu[1,2];Wei, Shuai[1,2];Xia, Qiuyu[1,2];Pan, Yanmo[1];Ji, Hongwu[1,2,3];Deng, Chujin[1,2];Hao, Jiming[1,2];Liu, Shucheng[1,2,3]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Lab Marine Biol Prod,Key Lab, Coll Food Sci & Technol,Guangdong Higher Educ Ins, Zhanjiang 524088, Peoples R China;[2]Southern Marine Sci & Engn Guangdong Lab Zhanjian, Zhanjiang 524088, Peoples R China;[3]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2022

卷号：371

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:000703994800011)、、EI(收录号：20214010983596)、Scopus(收录号：2-s2.0-85116206602)、WOS

基金：We gratefully acknowledge the financial support provided by the Fund of Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang) (ZJW-2019-06), the National Natural Science Foundation of China (No. 31771997), and Project of Enhancing School with Innovation of Guangdong Ocean University (GDOU2017052603); National Key R&D Program of China (2019YFD0902003); the Young Innovative Talents Project of Guangdong General Universities (2020KQNCX028); Doctoral Research Initiation Project of Guangdong Ocean University (R20047); Guangdong Innovation and Research Team of seafood Green Processing Technology (2019KCXTD011). We would like to thank five students for their help in the process of surimi production. They are Ru Li, Zixin Du, Na Wang, Yongkang Zhu and Xingchen Zhao.

语种：英文

外文关键词：3D printability; Rheological properties; Protein structure; Surimi processing

外文摘要：To investigate the 3D printability of surimi from golden pompano, the rheological properties, protein molecular structure, and 3D printability of food inks from every step of surimi processing were measured, and their correlations were analysed. The results showed that surimi from chopping (surimi-C), chopping with salt (surimi-CS) and setting (surimi-S) were suitable for 3D printing, among which surimi-CS had the best shape fidelity. The clustering analysis of variables revealed that the yield stress and AF could be used as indexes to characterize extrusion and deposition behaviour of surimi, respectively. The accuracy of 3D printing was affected by the extrusion property of the food ink, which was controlled by the ionic bond content. The stability of 3D printing was affected by the self-supporting capacity of the food ink, which was controlled by the hydrogen bond and hydrophobic interaction contents. The results provided theoretical guidance for developing 3D printing of surimi ingredients.