Food and Fermentation Industries >

2024 , Vol. 50 >Issue 3: 241 - 249

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034305

3D printing characteristics of reconstituted fish fillets of sturgeon

  • JIN Zheng ,
  • YU Wanying ,
  • ZHAO Wenyu ,
  • LIU Yuxuan ,
  • QI Libo ,
  • BAI Fan ,
  • DONG Xiuping
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  • 1(Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
    2(National Engineering Research Center of Seafood, Collaborative Innovation Center of SeafoodDeep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, China)
    3(Quzhou Xunlong Aquatic Food Sci-Tech Development Co.Ltd., Quzhou 324004, China)

Received date: 2022-11-15

  Revised date: 2023-01-08

  Online published: 2024-03-15

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Abstract

This study was conducted to prepare reconstituted fish fillets by compounding duck meat and yam to sturgeon meat with 3D printing technology. The 3D printing characteristics of the samples were investigated by the rheological properties of materials, textural properties, color, moisture properties, microstructure, and sensory evaluation indexes of cooked fish fillets were used to evaluate the effects of duck and yam additions on the quality of reconstituted fish fillets. Results showed that when the total addition of yam and duck meat was certain, the increase of yam proportion and the decrease of duck meat proportion led to a decrease in the apparent viscosity of materials and an increase in fluidity. The proper viscoelasticity of the reconstituted material was achieved when the ratio of yam to duck meat reconstitution was 3∶7-4∶6, and the printed fish fillets had a compact structure and good shape stability. The shear force under this condition was 456.86-504.19 g while the hardness was 300.72-391.79 g, with high sensory acceptance. The NMR results indicated that the change in the recombination ratio declined the comprehensive water-holding capacity of fillets, and the microstructure structure gradually appeared rough and inhomogeneous. To sum up, when the ratio of yam to duck meat reconstitution was 3∶7-4∶6, the processed reconstituted fillets had more suitable texture characteristics, good formability, and excellent quality.

Key words： sturgeon; duck meat; yam; reconstituted fish fillet; 3D printing

Cite this article

JIN Zheng , YU Wanying , ZHAO Wenyu , LIU Yuxuan , QI Libo , BAI Fan , DONG Xiuping . 3D printing characteristics of reconstituted fish fillets of sturgeon[J]. Food and Fermentation Industries, 2024 , 50(3) : 241 -249 . DOI: 10.13995/j.cnki.11-1802/ts.034305

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