Food and Fermentation Industries >

2024 , Vol. 50 >Issue 12: 195 - 201

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035409

Study on improving 3D printability of surimi from golden pompano (Trachinotus ovatus) with potato starch

  • LIU Yaling ,
  • LIU Yang ,
  • XIA Qiuyu ,
  • SUN Qinxiu ,
  • HUANG Yuqin ,
  • WEI Shuai ,
  • HAN Zongyuan ,
  • WANG Zefu ,
  • LIU Shucheng
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  • 1(College of Food Science and Technology, Guangdong Ocean University/Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food/Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2023-03-08

  Revised date: 2023-05-23

  Online published: 2024-07-11

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Abstract

Potato starch can improve the 3D printability of surimi, but the molecular mechanism was not clear.The surimi from golden pompano was the research object and extracted myofibrillar protein from the surimi.The blend system was prepared with myofibrillar protein and potato starch and determined the rheological properties, microstructure, and intermolecular force.The 3D printing effect of surimi was evaluated.The fundamental reason why potato starch improved the 3D printability of surimi was analyzed.Results showed that the content of ionic bonds and hydrophobic interaction between protein molecules decreased, while the content of hydrogen bonds and disulfide covalent bonds increased, which promoted the conformational changes of amino acids in the side chain of protein molecules.When the mass ratio of myofibrillar protein to potato starch was 6∶4, the link strength between rheological units of the blend system was 8 877.2 Pa·s1/z and the apparent viscosity was 2 818 Pa·s.At this time, the 3D printing effect of surimi was the best, and the printing accuracy and stability were 99.6% and 98.12% respectively.This study provided theoretical support for the formulation design and development of 3D-printed surimi products and had far-reaching practical significance for the wide application of 3D printing in the food industry.

Key words： golden pomfret surimi; 3D printing; rheological characteristics; protein structure; intermolecular force

Cite this article

LIU Yaling , LIU Yang , XIA Qiuyu , SUN Qinxiu , HUANG Yuqin , WEI Shuai , HAN Zongyuan , WANG Zefu , LIU Shucheng . Study on improving 3D printability of surimi from golden pompano (Trachinotus ovatus) with potato starch[J]. Food and Fermentation Industries, 2024 , 50(12) : 195 -201 . DOI: 10.13995/j.cnki.11-1802/ts.035409

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