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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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/5/889 |
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| Summary: | 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 species: Alaska pollock, golden threadfin bream, and hairtail. By analyzing the hardness, adhesiveness, storage modulus (G′), and complex viscosity of the surimi inks, a formula was developed to identify the range of physical properties required for stable and precise 3D printing. The parameter windows to build a 3D structure with a 45° slope were as follows: hardness, 150–415 g/cm<sup>2</sup>, and adhesion, −300 to −115 g. Mixing surimi with additives such as water, salt, and starch to obtain the desired physical properties facilitated the printing of 3D surimi samples using a 3D food printer. |
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| ISSN: | 2304-8158 |