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한국식품과학회지
→ 한국식품과학회지2021 ; 53(1): 29-33
Optimization of the salt content in fish surimi ink for food 3D Printing
식염 함량에 따른 식품 3D 프린팅용 연육 잉크의 적합성 조사
Chae-Hyeon Lee1, Myeong-Eun Kim, Yujia Yang1, Yu-Jin Son1, Ji-A Lee1, Eun-Soon Lyu1, Un Ju Jung1, Beodeul Kang2, and Sang Gil Lee1,*
1Department of Food Science and Nutrition, Pukyong National University 2Department of Fisheries Education, Pukyong National University.
이채현1 ·김명은1 ·양위지아1 ·손유진1 ·이지아1 ·류은순1 ·정운주1 ·강버들2 ·이상길1,*
1부경대학교 식품영양학과, 2부경대학교 수해양교육학과
ABSTRACT
The fish cake industry is attempting to overcome the standstill by adopting new production technologies, such as 3D printing technology. The characteristics of food 3D printing ink, including viscosity, hardness, and adhesiveness, are essential in food 3D printing technology. Therefore, in this study, the effect of salt on the gelation of surimi 3D ink and its texture for 3D printing were examined. After adding salt (1-4%) to fish meat, the viscosity and adhesiveness of fish meat was found to be increased by gelation. Among the fish surimi with various salt contents, surimi with 3% salt showed the most suitable characteristics, including viscosity, adhesiveness, and hardness, for a whirlwind and λ 3D printing model. Scanning electron microscopy showed that the addition of 3% salt resulted in the most adhesive surimi and less porous spaces. Overall, our study found that 3% salt would be suitable for 3D printing ink using fish surimi.
KEYWORD
Fish surimi, 3D printing, salt content, food texture
한국식품과학회지 2021 Feb; 53(1): 29 - 33
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