Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat
In this study, three types of non-meat proteins, including soybean protein, wheat gluten, and whey protein, were used as additives to improve the 3D printing performance of chicken meat. The effects of non-meat proteins on rheological behavior, textural properties, moisture characteristics, and the...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/6/1015 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849341538599960576 |
|---|---|
| author | Xin Li Mingyuan Huang Dan Chen Enquan Xiao Yuqing Li |
| author_facet | Xin Li Mingyuan Huang Dan Chen Enquan Xiao Yuqing Li |
| author_sort | Xin Li |
| collection | DOAJ |
| description | In this study, three types of non-meat proteins, including soybean protein, wheat gluten, and whey protein, were used as additives to improve the 3D printing performance of chicken meat. The effects of non-meat proteins on rheological behavior, textural properties, moisture characteristics, and the microstructure of gels were investigated. Chicken meat paste without non-meat proteins added was taken as a control. Rheological results showed that the addition of non-meat proteins increased the apparent viscosity and the storage modulus of chicken meat paste. Textural properties of gels, including hardness, chewiness, cohesiveness, springiness, and resilience were also improved. The microstructure of gels with non-meat protein addition became denser and more compact, with improved connectivity. Nuclear magnetic resonance showed that the signals of bound water, immobilized water, and free water moved to the left towards lower relaxation time (<i>p</i> < 0.05) and part of immobile water and free water changed to bound water. The samples containing 15% soybean protein exhibited good shape-forming and shape-keeping capacities. There was an obvious increase in hardness (1991.40 ± 88.22 g), springiness (0.92 ± 0.00), cohesiveness (0.72 ± 0.01), gumminess (1299.14 ± 21.21), and resilience (0.34 ± 0.01) in these samples. The cooking loss of samples containing 15% soybean protein was 2.46 ± 0.36%, which was significantly lower than that of other treatments (<i>p</i> < 0.05). In summary, 15% soybean protein-added samples showed great potential for 3D printing. |
| format | Article |
| id | doaj-art-c8539af7525a4bd4b763709efcbfd0b5 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-c8539af7525a4bd4b763709efcbfd0b52025-08-20T03:43:36ZengMDPI AGFoods2304-81582025-03-01146101510.3390/foods14061015Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken MeatXin Li0Mingyuan Huang1Dan Chen2Enquan Xiao3Yuqing Li4College of Food and Bioengineering, Wuhu Institute of Technology, Wuhu 241003, ChinaCollege of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Life Science, Anhui Normal University, Wuhu 241008, ChinaCollege of Food and Bioengineering, Wuhu Institute of Technology, Wuhu 241003, ChinaIn this study, three types of non-meat proteins, including soybean protein, wheat gluten, and whey protein, were used as additives to improve the 3D printing performance of chicken meat. The effects of non-meat proteins on rheological behavior, textural properties, moisture characteristics, and the microstructure of gels were investigated. Chicken meat paste without non-meat proteins added was taken as a control. Rheological results showed that the addition of non-meat proteins increased the apparent viscosity and the storage modulus of chicken meat paste. Textural properties of gels, including hardness, chewiness, cohesiveness, springiness, and resilience were also improved. The microstructure of gels with non-meat protein addition became denser and more compact, with improved connectivity. Nuclear magnetic resonance showed that the signals of bound water, immobilized water, and free water moved to the left towards lower relaxation time (<i>p</i> < 0.05) and part of immobile water and free water changed to bound water. The samples containing 15% soybean protein exhibited good shape-forming and shape-keeping capacities. There was an obvious increase in hardness (1991.40 ± 88.22 g), springiness (0.92 ± 0.00), cohesiveness (0.72 ± 0.01), gumminess (1299.14 ± 21.21), and resilience (0.34 ± 0.01) in these samples. The cooking loss of samples containing 15% soybean protein was 2.46 ± 0.36%, which was significantly lower than that of other treatments (<i>p</i> < 0.05). In summary, 15% soybean protein-added samples showed great potential for 3D printing.https://www.mdpi.com/2304-8158/14/6/1015chicken meat3D printingnon-meat proteinsrheological propertiesgel |
| spellingShingle | Xin Li Mingyuan Huang Dan Chen Enquan Xiao Yuqing Li Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat Foods chicken meat 3D printing non-meat proteins rheological properties gel |
| title | Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat |
| title_full | Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat |
| title_fullStr | Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat |
| title_full_unstemmed | Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat |
| title_short | Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat |
| title_sort | effect of non meat protein addition on the 3d printing performance of chicken meat |
| topic | chicken meat 3D printing non-meat proteins rheological properties gel |
| url | https://www.mdpi.com/2304-8158/14/6/1015 |
| work_keys_str_mv | AT xinli effectofnonmeatproteinadditiononthe3dprintingperformanceofchickenmeat AT mingyuanhuang effectofnonmeatproteinadditiononthe3dprintingperformanceofchickenmeat AT danchen effectofnonmeatproteinadditiononthe3dprintingperformanceofchickenmeat AT enquanxiao effectofnonmeatproteinadditiononthe3dprintingperformanceofchickenmeat AT yuqingli effectofnonmeatproteinadditiononthe3dprintingperformanceofchickenmeat |