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

Chhychhy Chao, Jae Sam Hwang, In Woo Kim, Ra Yeong Choi, Hyun Woo Kim, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

21 Citations (Scopus)

Abstract

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 × 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.

Original languageEnglish
Article number111151
JournalJournal of Food Engineering
Volume333
DOIs
Publication statusPublished - 2022 Nov

Bibliographical note

Funding Information:
The Basic Science Research Program supported this research investigation through the National Research Foundation of Korea (NRF), funded by the Ministry of Science, ICT & Future Planning (contract grant number NRF-2020R1A2C1011723). This study was supported by the 2020 collaborative research program between the University and Rural Development Administration (PJ01527503 and PJ0159122021), Republic of Korea. This research was also supported by a grant from the Institute of Biomedical Science & Food Safety, Korea University, and the School of Life Sciences and Biotechnology for BK21PLUS, Korea University, Republic of Korea.

Funding Information:
The Basic Science Research Program supported this research investigation through the National Research Foundation of Korea (NRF), funded by the Ministry of Science, ICT & Future Planning (contract grant number NRF-2020R1A2C1011723 ). This study was supported by the 2020 collaborative research program between the University and Rural Development Administration ( PJ01527503 and PJ0159122021 ), Republic of Korea. This research was also supported by a grant from the Institute of Biomedical Science & Food Safety , Korea University , and the School of Life Sciences and Biotechnology for BK21PLUS , Korea University , Republic of Korea.

Publisher Copyright:
© 2022

Keywords

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

ASJC Scopus subject areas

  • Food Science

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