文献类型：期刊文献

英文题名：Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils

作者：Pan, Yanmo[1];Sun, Qinxiu[1,2];Liu, Yang[1];Wei, Shuai[1];Han, Zongyuan[1];Zheng, Ouyang[1];Ji, Hongwu[1];Zhang, Bin[3];Liu, Shucheng[1,2]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Engn Technol Res Ctr Prefabricated, Coll Food Sci & Technol,Guangdong Prov Key Lab Aqu, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China;[3]Zhejiang Ocean Univ, Coll Food Sci & Pharm, Zhoushan 316022, Peoples R China

年份：2024

卷号：13

期号：3

外文期刊名：FOODS

收录：SCI-EXPANDED(收录号：WOS:001161073500001)、、Scopus(收录号：2-s2.0-85184683362)、WOS

基金：No Statement Available

语种：英文

外文关键词：shrimp surimi; oil; three dimensional printing; physical properties; rheological properties; textural properties

外文摘要：Three-dimensional (3D) printing provides a new method for innovative processing of shrimp surimi. However, there still exists a problem of uneven discharge during the 3D printing of surimi. The effects of different amounts of lard oil (LO), soybean oil (SO), and olive oil (OO) (0%, 2%, 4%, and 6%, respectively) added to shrimp surimi on the 3D printability of surimi were evaluated. The findings showed that with the increase in the added oil, the rheological properties, texture properties, water-holding capacity (WHC), and water distribution of surimi with the same kind of oil were significantly improved; the printing accuracy first increased and then decreased; and the printing stability showed an increasing trend (p < 0.05). The surimi with 4% oil had the highest printing adaptability (accuracy and stability). Different kinds of oil have different degrees of impact on the physical properties of surimi, thereby improving 3D-printing adaptability. Among all kinds of oil, LO had the best printing adaptability. In addition, according to various indicators and principal component analysis, adding 4% LO to shrimp surimi gave the best 3D-printing adaptability. But from the aspects of 3D printing properties and nutrition, adding 4% SO was more in line with the nutritional needs of contemporary people.