4.7 Article

Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly

期刊

JOURNAL OF FOOD ENGINEERING
卷 333, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2022.111151

关键词

Chicken surimi; Coaxial 3D printing; Mealworm protein isolate; Texture-modified food

资金

  1. Basic Science Research Program through the National Research Foundation of Korea (NRF)
  2. Ministry of Science, ICT & Future Planning [PJ01527503]
  3. University and Rural Development Administration, Republic of Korea [PJ0159122021]
  4. Institute of Biomedical Science & Food Safety, Korea University
  5. School of Life Sciences and Biotechnology for BK21PLUS, Korea University, Republic of Korea
  6. [NRF-2020R1A2C1011723]

向作者/读者索取更多资源

This study aimed to improve the texture of chicken surimi by incorporating mealworm protein isolate and using three-dimensional printing to generate fibrous food suitable for the elderly. The addition of mealworm protein isolate decreased the viscoelastic properties of the surimi ink, and the printed surimi exhibited enhanced water-holding capacity and cooking loss retention. The study successfully modified the texture of surimi with a fibrous shape as a novel food option for the elderly.
Elderly people commonly face difficulties swallowing food. Food with soft texture, nutritious, and visually appealing is desirable for the elderly. This study aimed to modify the texture of chicken surimi (CS) by incorporating with mealworm protein isolate (MPI), and coaxial three-dimensional (3D) printing was used to generate fibrous structure as food for the elderly. The G' values significantly decreased when increasing MPI content, illustrating the decreased viscoelastic properties of surimi ink. After post-processing, the printed surimi exhibited water-holding capacity (WHC) enhancement and cooking loss retention. The significant reduction in hardness with increased MPI content (p < 0.05) was observed, correlating with microstructural changes of surimi. MPI (50%) mixed with CS was the maximum printable content with a well-defined resolution and showed a lower hardness value (4.13 x 104 +/- 0.61 N/m2), corresponding to stage 2 of the universal design food (UDF) guideline. This study successfully modified the texture of surimi with a fibrous shape as a novel elderly food.

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