Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing

Sun Min Kim; Yaxin Wen; Hyun Woo Kim; Hyun Jin Park

doi:10.1016/j.jfoodeng.2022.111141

Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing

Sun Min Kim, Yaxin Wen, Hyun Woo Kim, Hyun Jin Park

Department of Biotechnology

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

10 Citations (Scopus)

Abstract

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.

Original language	English
Article number	111141
Journal	Journal of Food Engineering
Volume	333
DOIs	https://doi.org/10.1016/j.jfoodeng.2022.111141
Publication status	Published - 2022 Nov

Bibliographical note

Funding 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 .

Publisher Copyright:
© 2022

Keywords

3D printing
Carrageenan
Coaxial nozzle
Low-calorie
Meat analog
Surimi

ASJC Scopus subject areas

Food Science

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10.1016/j.jfoodeng.2022.111141

Cite this

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title = "Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing",

abstract = "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.",

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author = "Kim, {Sun Min} and Yaxin Wen and Kim, {Hyun Woo} and Park, {Hyun Jin}",

note = "Funding 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 . Publisher Copyright: {\textcopyright} 2022",

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N1 - Funding 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 . Publisher Copyright: © 2022

PY - 2022/11

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N2 - 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.

AB - 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.

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Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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