文献类型：期刊文献

英文题名：Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function

作者：Pan, Yanmo[1];Han, Zongyuan[1];Sun, Qinxiu[1,2];Liu, Yang[1];Ji, Hongwu[1];Liu, Shucheng[1,2]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Prefabricated, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, 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

年份：2026

卷号：6

期号：3

起止页码：389

外文期刊名：JOURNAL OF FUTURE FOODS

收录：ESCI(收录号：WOS:001600629500001)、WOS

基金：This work was financially supported by China Agriculture Research System (CARS-48) , Scientific and Technological Innovation Strategy of Guangdong Province (2022A05036) , Guangdong General Universities Young Innovative Talents Project (2020KQNCX028) , Guangdong Innovation Team of Seafood Green Processing Technology (2019KCXTD011) , the Postgraduate Education Innovation Project of Guangdong Ocean University (202243) , and Student Innovation Team Project of Guangdong Ocean University (CXTD2025002) .

语种：英文

外文关键词：3D printing; Minced meat; Surimi; Functional; Nutrition

外文摘要：3D printing is characterized by customizability, rapid prototyping, on-demand manufacturing, and decentralized/distributed manufacturing. Minced meat/surimi has high nutritional value, and by changing the composition, rheological and textural properties of the materials, 3D printed meat and aquatic products can meet the needs of special populations such as infants, young children, and the elderly, to solve the problem of swallowing difficulty, food accumulation or indigestion. However, minced meat/surimi is not directly printable, and the multi-component complex system composed of protein-polysaccharide-fat affects its printability, and the structure-property changes of this system during the printing process in relation to interactions and nutrient digestion still need to be explored in depth. This paper starts with the 3D printing process to illustrate the structural characteristics of raw materials on printability, stability, and adaptability. The digestive characteristics of different people for 3D printed minced meat/surimi products are described from the perspective of nutrition. 3D printing technology has a great potential to achieve precise printing in complex formulations, thus realizing the goal of providing specific nutrients to target populations. (c) 2026 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).