Investigation of sweet potato starch as a structural enhancer for three‐dimensional printing of Scomberomorus niphonius surimi

作者：Xiuping Dong, Ying Huang, Yuxi Pan, Kexin Wang, Sangeeta Prakash, Beiwei Zhu · 发表于：Journal of Texture Studies · 年份：2019 · DOI：10.1111/jtxs.12398 · 被引用次数：93 · 研究领域：Additive Manufacturing and 3D Printing Technologies、3D Printing in Biomedical Research

Three-dimensional printing (3DP) of surimi requires a structural modifier to achieve a stable construct. This work investigated the effect of addition of sweet potato starch (0-10% wt/wt) on the physical properties (rheological properties, gel strength, water-holding capacity [WHC], and microstructural characteristics) of surimi gels and the 3D printed behavior of these gels. The results showed that as the starch content increased, the viscosity of the starch-surimi mixture decreased facilitating the flow of the surimi out of the printer nozzle. The surimi gel with 8% sweet potato starch concentration showed good gel strength (2,021.70 g mm), WHC (82.39%), microstructural characteristics, and less cooking loss (1.95%). A comparison of the traditional surimi preparation method with 3DP showed that the surimi gel prepared by a 3D printed construct was softer in gel strength (1,398.65 g mm) and lower in hardness (945.17 g) although showing slightly higher cooking loss (6.76%) and lower WHC (72.66 g) than the conventional product. The results suggest that sweet potato starch can be effectively used as a structural enhancer for 3DP complex-shaped surimi.