Investigation on fish surimi gel as promising food material for 3D printing

By Lin Wang, M. Zhang, Bhesh Bhandari, Chao-hui Yang. 2018

415 citations recorded by the source corpus.

This paper presents the development of a new 3D printing food constructs based on fish surimi gel system. This study investigated the influence of NaCl addition on rheological property, gel strength, water holding capacity (WHC), water distribution and microstructure of surimi gel to be used as a material for 3D printing. The obtained results from rheological studies showed that the surimi gels made with 1.5 g NaCl/100 g surimi mixture can be used for 3D printing. NaCl addition is helpful for the slurry to flow out from the nozzle in time and then get viscous post-deposition for holding its shape. Moreover, the effects of the printing parameters on the geometrical accuracy and dimension of the printed surimi gel were also studied. In this particular printing system, the 2.0 mm nozzle diameter, 5.0 mm nozzle height, 28 mm/s nozzle moving speed and 0.003 cm3/s extrusion rate were the optimal parameters to print 3D samples with fine resolution, better matching with the target geometry, fewer point defects and no compressed deformation. The overall results suggested that the 3D printing based on surimi gel system is a promising method for producing complexed-shape food patterns.

Subfields: Automotive Engineering, Biomedical Engineering

View Paper: https://www.semanticscholar.org/paper/e44d3331ea5b70394ab1b2eeaa61bc99d812138d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Automotive Engineering

1. Anila Wilson
2. C. Anandharamakrishnan
3. T. Anukiruthika
4. J. Moses
5. J. An
6. Siew Li Voon
7. C. K. Chua
8. Yi Zhang

In Biomedical Engineering

1. Anila Wilson
2. J. An
3. T. Anukiruthika
4. J. Moses
5. C. Anandharamakrishnan
6. Siew Li Voon
7. C. K. Chua
8. Yi Zhang

Citations in the corpus

• Potential Development of Sustainable 3D-Printed Meat Analogues: A Review (2021, background): “[59], it was reported that the addition of salt to surimi gels (1.”
• Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets (2020, background): “The printing speed (also termed as nozzle movement) determines the rate of movement of the printing head and helps in evaluating the dynamic working capacity of the 3D printer (Liu et al. 2019c; Wang et al. 2018).”
• 3D food printing: a categorised review of inks and their development (2019, background): “Fish surimi gel with sodium chloride (Wang et al. 2018); .”