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

doi:10.1016/j.jfoodeng.2022.111151

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^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

94 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 language	English
Article number	111151
Journal	Journal of Food Engineering
Volume	333
DOIs	https://doi.org/10.1016/j.jfoodeng.2022.111151
Publication status	Published - 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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10.1016/j.jfoodeng.2022.111151

Cite this

@article{d5078dddbcd84e018aa4c8563d5b9fad,

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

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{\textquoteright} 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.",

keywords = "Chicken surimi, Coaxial 3D printing, Mealworm protein isolate, Texture-modified food",

author = "Chhychhy Chao and Hwang, \{Jae Sam\} and Kim, \{In Woo\} and Choi, \{Ra Yeong\} and Kim, \{Hyun Woo\} and Park, \{Hyun Jin\}",

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: {\textcopyright} 2022",

year = "2022",

month = nov,

doi = "10.1016/j.jfoodeng.2022.111151",

language = "English",

volume = "333",

journal = "Journal of Food Engineering",

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AU - Chao, Chhychhy

AU - Hwang, Jae Sam

AU - Kim, In Woo

AU - Choi, Ra Yeong

AU - Kim, Hyun Woo

AU - Park, Hyun Jin

N1 - 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

PY - 2022/11

Y1 - 2022/11

N2 - 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.

AB - 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.

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KW - Mealworm protein isolate

KW - Texture-modified food

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DO - 10.1016/j.jfoodeng.2022.111151

M3 - Article

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SN - 0260-8774

VL - 333

JO - Journal of Food Engineering

JF - Journal of Food Engineering

M1 - 111151

ER -

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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