3D Printing Food Materials Made with Hypophthalmichthys molitrix Surimi and Sea Cucumber Pulp
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Abstract:
In order to promote the innovation of traditional surimi products and improve the high-value utilization of low-value sea cucumbers, the Hypophthalmichthys molitrix surimi and sea cucumber pulp were mixed to prepare a new type of food material for 3D printing. The effects of different compounding ratios of Hypophthalmichthys molitrix surimi and sea cucumber pulp on 3D printing outcome and product texture properties were investigated by using a 3D printer and texture analyzer, and the nutritional differences of the two raw materials and the compounded materials were compared. The results showed that the protein contents of Hypophthalmichthys molitrix surimi and sea cucumber pulp were 11.60% and 15.08%, respectively, with the Hypophthalmichthys molitrix surimi having an appropriate amino acid ratio (EAAI > 75.00), and the sea cucumber pulp having a collagen content of 8.07% and an active polysaccharide content of 16.49 mg/g; After compounding, the resulting food material had all the nutritional ingredients of both materials, which made the composition more abundant and allowed nutrition complementation. As for the 3D printing outcome, the increase of the proportion of sea cucumber pulp worsened the printing outcome and gel properties of the composite materials, causing the gel strength to reduce from 1180.86 g·mm to136.40 g·mm. Taken together, the ratio of Hypophthalmichthys molitrix surimi to sea cucumber pulp at 7 : 3 led to a 3D printing food material with the combined nutritional properties of both raw materials and satisfactory printing outcome, which can be used for subsequent research and product development.
