Food and Fermentation Industries >

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

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

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
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  • 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

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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

Cite this article

PAN Yanmo , SUN Qinxiu , LIU Shucheng , LIU Yang , ZHENG Ouyang , WEI Shuai , XIA Qiuyu , JI Hongwu . Wheat starch improves the properties of shrimp surimi and its 3D printability[J]. Food and Fermentation Industries, 2021 , 47(12) : 63 -69 . DOI: 10.13995/j.cnki.11-1802/ts.026703

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