食品与发酵工业 >

2021 , Vol. 47 >Issue 12: 63 - 69

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026703

研究报告

小麦淀粉改善虾肉糜物料特性及其3D打印适应性

  • 潘燕墨 ,
  • 孙钦秀 ,
  • 刘书成 ,
  • 刘阳 ,
  • 郑欧阳 ,
  • 魏帅 ,
  • 夏秋瑜 ,
  • 吉宏武
展开
  • 1(广东海洋大学 食品科技学院,广东 湛江,524088)
    2(广东省水产品加工与安全重点实验室,广东 湛江,524088)
    3(广东省海洋食品工程技术研发中心,广东 湛江,524088)
    4(广东省海洋生物制品工程重点实验室,广东 湛江,524088)
    5(海洋食品精深加工关键技术省部共建协同创新中心(大连工业大学),辽宁 大连,116034)
硕士研究生(孙钦秀讲师与刘书成教授为共同通讯作者,E-mail:sunqinxiugo@163.com;Lsc771017@163.com)

收稿日期: 2021-01-09

  修回日期: 2021-02-02

  网络出版日期: 2021-07-22

基金资助

国家重点研发计划资助项目(2019YFD0902003);广东省普通高校青年创新人才项目(2020KQNCX028);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)

收起

Wheat starch improves the properties of shrimp surimi and its 3D printability

  • PAN Yanmo ,
  • SUN Qinxiu ,
  • LIU Shucheng ,
  • LIU Yang ,
  • ZHENG Ouyang ,
  • WEI Shuai ,
  • XIA Qiuyu ,
  • JI Hongwu
Expand
  • 1(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)
    2(Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China)
    3(Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China)
    4 (Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China)
    5(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2021-01-09

  Revised date: 2021-02-02

  Online published: 2021-07-22

Fold

摘要

纯虾肉糜的3D打印适应性很差,需要通过添加其他配料对其物料特性进行改善。该文对小麦淀粉添加量(0%、3%、6%和9%,均为质量分数)不同的凡纳滨对虾虾肉糜3D打印适应性和物料特性进行了评估。结果表明,添加6%的小麦淀粉增加了样品的表观黏度、弹性模量(G')和黏性模量(G″),使得样品易于从喷头挤出并提高了打印精确性,同时增加了样品的硬度、黏附性和弹性,有助于维持打印产品的形状并改善了打印稳定性,同时还提高了虾肉糜的持水性。因此,添加6%的小麦淀粉可以有效改善虾肉糜的物料特性,使其更适宜3D打印。

关键词： 3D打印; 虾肉糜; 小麦淀粉; 物料特性; 3D打印适应性

本文引用格式

潘燕墨 , 孙钦秀 , 刘书成 , 刘阳 , 郑欧阳 , 魏帅 , 夏秋瑜 , 吉宏武 . 小麦淀粉改善虾肉糜物料特性及其3D打印适应性[J]. 食品与发酵工业, 2021 , 47(12) : 63 -69 . DOI: 10.13995/j.cnki.11-1802/ts.026703

Abstract

The 3D printing adaptability of pure shrimp mince is very poor, so it is necessary to improve the material properties by adding other ingredients. The effect of different amounts (0%, 3%, 6% and 9%) of wheat starch on 3D printing adaptability and properties of shrimp surimi were evaluated. The results showed that the addition of 6% wheat starch increased the apparent viscosity, G', and G″ value of the sample, which made the sample easily to squeeze out of the nozzle and improve the 3D printing accuracy. Moreover, the addition of 6% wheat starch increased the hardness, adhesion and springiness of the sample helped to maintain the shape of the printed product and improved the printing stability. In addition, the addition of 6% wheat starch improved the water holding capacity of shrimp surimi. In short, adding 6% wheat starch effectively improved the material properties of shrimp surimi, making it more suitable for 3D printing.

Key words： 3D printing; shrimp surimi; wheat starch; material properties; 3D printing adaptability

参考文献

[1] DANKAR I, HADDARAH A, OMAR F E L, et al.3D printing technology:The new era for food customization and elaboration[J].Trends in Food Science & Technology, 2018, 75:231-242.
[2] PORTANGUEN S, TOURNAYRE P, SICARD J, et al.Toward the design of functional foods and biobased products by 3D printing:A review[J].Trends in Food Science & Technology, 2019, 86:188-198.
[3] LANARO M, FORRESTAL D P, SCHEURER S, et al.3D printing complex chocolate objects:Platform design, optimization and evaluation[J].Journal of Food Engineering, 2017, 215:13-22.
[4] SANCHEZ-ALONSO I, MORENO P, CARECHE M.Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions[J].Food Chemistry, 2014, 153:250-257.
[5] WANG L, ZHANG M, BHANDARI B, et al.Investigation on fish surimi gel as promising food material for 3D printing[J].Journal of Food Engineering, 2018, 220:101-108.
[6] 张琨.小麦淀粉糊化特性的全基因组关联分析[D].郑州:河南农业大学, 2019.
ZHANG K.Genome-wide association analysis for starchpasting properties of wheat[D].Zhengzhou:Henan Agricultural University, 2019.
[7] 方颂平, 蒲顺昌, 吴文睿, 等.小麦淀粉生产工艺因素对淀粉糊化特性的影响[J].中国粮油学报, 2020, 35(4):33-38.
FANG S P, PU S C, WU W R, et al.Effect of technological factors in wheat starch production on starch gelatinization properties[J].Journal of the Chinese Cereals and Oils Association, 2020, 35(4):33-38.
[8] DONG X, HUANG Y, PAN Y, et al.Investigation of sweet potato starch as a structural enhancer for three-dimensional printing of Scomberomorus niphonius surimi[J].Journal of Texture Studies, 2019, 50:316-324.
[9] LIU Z, ZHANG M, BHANDARI B, et al.Impact of rheological properties of mashed potatoes on 3D printing[J].Journal of Food Engineering, 2018, 220:76-82.
[10] ZHANG Z, REGENSTEIN J M, ZHOU P, et al.Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel[J].Ultrasonics Sonochemistry, 2016, 34:960-967.
[11] LIU Z, ZHANG M, BHANDARI B, et al.3D printing:Printing precision and application in food sector[J].Trends in Food Science & Technology, 2017, 69:83-94.
[12] ZHU S, STIEGER M A, GOOT A J, et al.Extrusion-based 3D printing of food pastes:Correlating rheological properties with printing behaviour[J].Innovative Food Science & Emerging Technologies, 2019, 58:102 214.
[13] PALLOTTINO F, HAKOLA L, COSTA C, et al.Printing on food or food printing:A review[J].Food & Bioprocess Technology, 2016, 9(5):725-733.
[14] REZWAN K, CHEN Q, BLAKER J, et al.Biodegradable and bioactive porous polymer/inorganic composite scaffolds for bone tissue engineering[J].Biomaterials, 2006, 27(18):3 413-3 431.
[15] RUESCHHOFF L, COSTAKIS W, MICHIE M, et al.Additive manufacturing of dense ceramic parts via direct ink writing of aqueous alumina suspensions[J].International Journal of Applied Ceramic Technology, 2016, 13(5):821-830.
[16] DANKAR I, HADDARAH A, EL OMAR F, et al.Assessing the microstructural and rheological changes induced by food additives on potato puree[J].Food Chemistry, 2018, 240:304-313.
[17] AZAM R, ZHANG M, BHANDARI B, et al.Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate[J].Food Biophysics, 2018, 13:250-262.
[18] DONG X, PAN Y, ZHAO W, et al.Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi[J].LWT- Food Science and Technology, 2020, 124:109 123.
[19] ZHANG M, LI J, DING C, et al.The rheological and structural properties of fish collagen cross-linked by N-hydroxysuccinimide activated adipic acid[J].Food Hydrocolloids, 2013, 30(2):504-511.
[20] SEVERINI C, AZZOLLINI D, ALBENZIO M, et al.On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects[J].Food Research International, 2018, 106:666-676.
[21] ZHANG F, FANG L, WANG C, et al.Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase[J].Meat Science, 2013, 93(3):533-537.
[22] YANG F, ZHANG M, BHANDARI B, et al.Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters[J].LWT-Food Science and Technology, 2018, 87:67-76.
[23] KONG W, ZHANG T, FENG D, et al.Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments[J].Food Hydrocolloids, 2016, 56(1):20-28.
[24] JONSSON A, SIGURGISLADOTTIR S, HAFSTEINSSON H, et al.Textural properties of raw Atlantic salmon (Salmo salar) fillets measured by different methods in comparison to expressible moisture[J].Aquaculture Nutrition, 2015, 7(2):81-89.
[25] 鲍佳彤, 宁云霞, 杨淇越, 等.不同淀粉种类对未漂洗革胡子鲶鱼鱼糜凝胶特性的影响[J].肉类研究, 2020, 34(4):27-33.
BAO J T, NING Y X, YANG Q Y, et al.Effects of different starch types on gel properties of unrinsed clarias gariepinus surimi[J].Meat Research, 2020, 34(4):27-33.
[26] 王丽丽, 杨文鸽, 徐大伦, 等.不同淀粉对带鱼鱼糜凝胶品质的影响[J].核农学报, 2016, 30(7):1 379-1 385.
WANG L L, YANG W G, XU D L, et al.Effect of different starches on the gel properties of hairtail surimi[J].Journal of Nuclear Agricultural Sciences, 2016, 30(7):1 379-1 385.
[27] AHMAD M, TASHIRO Y, MATSUKAWA S, et al.Gelation mechanism of surimi studied by 1 h NMR relaxation measurements[J].Journal of Food Science, 2007, 72(6):362-367.
[28] 杨慧娟, 于小波, 胡忠良, 等.低场核磁共振技术研究超高压处理对乳化肠质构和水分分布的影响[J].食品工业科技, 2014, 35(4):96-100;104.
YANG H J, YU X B, HU Z L, et al.Texture properties and water distribution analysis in emulsion type sausages by different high pressure processing supported by low-field NMR technology[J].Science and Technology of Food Industry, 2014, 35(4):96-100;104.
[29] GOH K, BHAT R, KARIM A, et al.Probing the sol-gel transition of egg white proteins by pulsed-NMR method[J].European Food Research and Technology, 2009, 228(3):367-371.
[30] RAWDKUEN S, BENJAKUL S, VISESSANGUAN W, et al.Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus)[J].Food Hydrocolloids, 2004, 18(2):259-270.
[31] LIU R, ZHAO S, XIONG S, et al.Role of secondary structures in the gelation of porcine myosin at different pH values[J].Meat Science, 2008, 80(3):632-639.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司