文献类型：期刊文献

中文题名：采用主成分分析抗冻剂对冷冻虾肉糜3D可打印性的影响

英文题名：Effects of cryoprotectant on 3D printability of frozen shrimp surimi based on principal component analysis

作者：潘燕墨[1];刘阳[1];孙钦秀[1];刘书成[1,2];魏帅[1];夏秋瑜[1];吉宏武[1];施文正[3]

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,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,大连116034;[3]上海海洋大学食品学院,上海201306

年份：2021

卷号：37

期号：17

起止页码：266

中文期刊名：农业工程学报

外文期刊名：Transactions of the Chinese Society of Agricultural Engineering

收录：CSTPCD、、CSCD2021_2022、EI(收录号：20214811226828)、Scopus、北大核心、CSCD、北大核心2020

基金：国家重点研发计划资助(2019YFD0902003)。

语种：中文

中文关键词：质构;3D打印;主成分分析;流变学特性;抗冻剂;虾肉糜

外文关键词：texture;3D printing;principal component analysis;rheological properties;cryoprotectant;shrimp surimi

中文摘要：针对冷冻虾肉糜的蛋白质易发生冷冻变性而失去3D可打印性的问题,该研究以添加不同抗冻剂的虾肉糜为研究对象,对虾肉糜冷冻贮藏过程中3D打印精确性和稳定性、流变和质构特性的变化开展试验研究,采用相关性和主成分分析虾肉糜3D打印精确性和稳定性与流变和质构特性之间的关系。研究结果表明,随着冻藏天数的延长,所有处理虾肉糜的3D打印精确性和稳定性、黏性常数、流变单元之间的连接强度、硬度、弹性、黏附性、持水性等均呈下降趋势;添加抗冻剂的处理可以减缓虾肉糜这些指标的下降;3D打印精确性和稳定性与虾肉糜的黏性常数、流变单元之间的连接强度、弹性、硬度、黏附性、持水性等呈正相关。添加8%海藻糖+0.3%多聚磷酸盐(即TP处理)抑制虾肉糜肌原纤维蛋白冷冻变性的效果最好,冻藏30 d后虾肉糜仍具有较好的3D可打印性,打印精确性和稳定性分别为96.64%和97.61%,该研究结果为保障虾肉糜3D打印的原料供应提供了理论参考。

外文摘要：Shrimp surimi is a food material suitable for 3D printing,due mainly to that the sol can form an elastic gel with a certain viscosity and fluidity.Nevertheless,the shrimp surimi is usually frozen and stored before 3D printing.However,freezing and storage can easily denature the protein of shrimp surimi,leading to 3D printability.Fortunately,cryoprotectants can be used to effectively prevent the freezing denaturation of protein.Therefore,this study aims to investigate the effects of cryoprotectants on the rheological and textural properties,as well as 3D printability of shrimp surimi.The relationships between them were also established using principal component analysis(PCA).Five treatments were divided for the shrimp surimi used in the experiment.The first treatment was the control treatment(CK)without cryoprotectant,and the rest four treatments were added with commercial cryoprotectants,including 4%sucrose+4%sorbitol+0.3%polyphosphate(SSP),8%trehalose(TH),0.3%polyphosphate(PP),and 8%trehalose+0.3%polyphosphate(TP).Shrimp surimi in five treatments was frozen to-20℃and then stored at-18℃.Samples were taken at regular intervals to analyze 3D printing accuracy and stability,rheological and textural properties.The results showed as follows.The 3D printing lines of shrimp surimi were rough after frozen storage in the CT treatment,leading to deposition and collapse in the products concurrently with the worst appearance.However,the appearance of 3D printing products was improved to some extent after frozen storage in the treatments added with cryoprotectants.More importantly,the 3D printing lines after the TP treatment were fine and smooth,while the product presented no obvious deposition and collapse,indicating the best appearance.Since shrimp surimi was a kind of pseudoplastic fluid,there was a shear-thinning phenomenon under high-speed shear stress.Particularly,all treatments reduced the accuracy and stability of 3D printing,viscosity constant,the connection strength among rheological units,hardness,springiness,adhesion,and water holding capacity for the shrimp surimi,as the frozen storage days increased.The accuracy and stability of 3D printing of shrimp surimi significantly increased(P<0.05)in four treatments adding cryoprotectants,compared with the CT treatment.At the same time,the decreasing trend of rheological and textural parameters became slow significantly(P<0.05),as the frozen storage days increased.Correspondingly,the best 3D printing accuracy and stability were achieved in the TP treatment.However,the rheological and textural parameters of TP treated products were not the largest or the smallest,but suitable for 3D printing.Therefore,the food raw materials were necessary to behave suitable rheological and textural parameters for post processing.In addition,PCA showed that the accuracy and stability of 3D printing were positively correlated with the viscosity constant,the connection strength among rheological units,springiness,hardness,adhesion,and water holding capacity of shrimp surimi.The 3D printability of shrimp surimi was also positively correlated with these indicators.Consequently,TP(8%trehalose+0.3%polyphosphate)treatment performed the best inhibition effect on the frozen denaturation of myofibrillar protein in shrimp surimi.The shrimp surimi still displayed better 3D printability after 30 d of frozen storage,where the 3D printing accuracy and stability were 96.64%and 97.61%,respectively.The finding can provide a strong theoretical reference to ensure the supply of raw materials for the 3D printing of shrimp surimi.