Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)

Yang Liu; Qinxiu Sun; Shuai Wei; Qiuyu Xia; Yanmo Pan; Hongwu Ji; Chujin Deng; Jiming Hao; Shucheng Liu

doi:10.1016/j.foodchem.2021.131046

Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)

Food Chem. 2022 Mar 1:371:131046. doi: 10.1016/j.foodchem.2021.131046. Epub 2021 Sep 3.

Authors

Yang Liu¹, Qinxiu Sun², Shuai Wei³, Qiuyu Xia³, Yanmo Pan¹, Hongwu Ji⁴, Chujin Deng³, Jiming Hao³, Shucheng Liu⁵

Affiliations

¹ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
² College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China. Electronic address: sunqinxiugo@163.com.
³ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China.
⁴ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034,China.
⁵ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034,China. Electronic address: Lsc771017@163.com.

PMID: 34537614
DOI: 10.1016/j.foodchem.2021.131046

Abstract

To investigate the 3D printability of surimi from golden pompano, the rheological properties, protein molecular structure, and 3D printability of food inks from every step of surimi processing were measured, and their correlations were analysed. The results showed that surimi from chopping (surimi-C), chopping with salt (surimi-CS) and setting (surimi-S) were suitable for 3D printing, among which surimi-CS had the best shape fidelity. The clustering analysis of variables revealed that the yield stress and A_F could be used as indexes to characterize extrusion and deposition behaviour of surimi, respectively. The accuracy of 3D printing was affected by the extrusion property of the food ink, which was controlled by the ionic bond content. The stability of 3D printing was affected by the self-supporting capacity of the food ink, which was controlled by the hydrogen bond and hydrophobic interaction contents. The results provided theoretical guidance for developing 3D printing of surimi ingredients.

Keywords: 3D printability; Protein structure; Rheological properties; Surimi processing.

MeSH terms

Animals
Fishes
Ink*
Molecular Structure
Printing, Three-Dimensional*
Rheology