Optimizing 3D Food Printing of Surimi via Regression Analysis: Physical Properties and Additive Formulations

Optimizing 3D Food Printing of Surimi via Regression Analysis: Physical Properties and Additive Formulations

This study aimed to optimize the three-dimensional (3D) printing parameters for surimi-based inks and investigate the effects of additives (starch, salt, and water) on the rheological and textural properties of surimi paste, aiming to develop a universal formulation applicable across three fish spec...

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Bibliographic Details
Main Authors: Jong Bong Lee, Na Young Yoon, Yeon Joo Bae, Ga Yeon Kwon, Suk Kyung Sohn, Hyo Rim Lee, Hyeong Jun Kim, Min Jae Kim, Ha Eun Park, Kil Bo Shim
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
surimi
3D food printer
rheological properties
surimi ink
additive
Online Access:https://www.mdpi.com/2304-8158/14/5/889
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