This study proposed a method to produce the low-calorie surimi by inserting a protein substitute (PS) solution composed of carrageenan into surimi using coaxial three-dimensional (3D) printing. Carrageenan was selected for its zero-calorie and highly elastic gel-forming properties. To determine the optimal PS insertion conditions, different κ- and ι-carrageenan composition ratios were tested. Although all PS solutions tested formed a gel during the cooling process, rheological properties indicated PS(kC2.5%-iC0.5%) had the highest similarity to surimi. 3D-printed surimi up to 50% replacement ratio of PS showed the higher printing accuracy and post-processing stability, lower cooking loss, and more similar color when compared with 70% replacement ratio of PS. Using 3D printing to insert PS into surimi effectively reflected the salinity of surimi, despite its low-calorie content. This coaxial system could be adapted in addition to fiber inserts or other 3D printed food products requiring the use of independent two materials.
Bibliographical noteFunding Information:
This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning (contract grant number NRF-2020R1A2C1011723 ); by the 2020 collaborative research program between university and Rural Development Administration ( PJ01527503 and PJ0159122021 ), Republic of Korea; by grants 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; and by the China Scholarship Council .
- 3D printing
- Coaxial nozzle
- Meat analog
ASJC Scopus subject areas
- Food Science