文献类型：期刊文献

英文题名：Optimization of 3D printing formulation of shrimp surimi based on response surface method

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, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Lab Marine Biol Prod,Guangdon, 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：199

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:001236091800001)、、EI(收录号：20241715982271)、Scopus(收录号：2-s2.0-85191164567)、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) , and the Postgraduate Education Innovation Project of Guangdong Ocean University (202243) .r Young Innovative Talents Project (2020KQNCX028) , Guangdong Inno-vation Team of Seafood Green Processing Technology (2019KCXTD 011) , and the Postgraduate Education Innovation Project of Guangdong Ocean University (202243) .

语种：英文

外文关键词：3D printing; Shrimp surimi; Box-behnken; Mixed ingredients; Material characteristics

外文摘要：The Box-Behnken experimental design is an optimization statistical tool. In this study, shrimp surimi was taken as the research object, Box-Behnken experiment design and regression analysis were used, and the addition of crosslinked starch (CLS), soy protein isolate (SPI) and lard oil (LO) were used as experimental factors. The purpose was to explore the effects of adding different mixed ingredients on the properties of shrimp surimi. The study found that in order to improve the accuracy and stability of 3D printing of shrimp surimi, the material characteristics should meet two conditions at the same time: (i) Water holding capacity is controlled between 89% and 92%; (ii) AF value is controlled between 3500 and 4500 Pa & sdot;S1/z. When the addition amount of 3.00% LO, 4.50% CLS, and SPI was controlled between 1.58% and 6.53%, or when the addition amount of 3.00% LO, 4.50% SPI, and CLS was controlled between 1.80% and 6.75%, the above two conditions can be met at the same time, making the material properties of shrimp surimi conducive to 3D printing. This study determined the optimization range of the added amount of mixed ingredients to improve the adaptability of 3D printed shrimp surimi, which could meet the needs of consumers for personalized nutritious diets and improve the added value of shrimp surimi products.