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KMID : 0380620210530010029
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 1 p.29 ~ p.33
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Optimization of the salt content in fish surimi ink for food 3D Printing
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Lee Chae-Hyeon
Kim Myeong-Eun
Son Yu-Jin
Lee Ji-A
Lyu Eun-Soon
Jung Un-Ju
Lee Sang-Gil
Lee Sang-Gil
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Abstract
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The fish cake industry is attempting to overcome the standstill by adopting new production technologies, such as 3D printing technology. The characteristics of food 3D printing ink, including viscosity, hardness, and adhesiveness, are essential in food 3D printing technology. Therefore, in this study, the effect of salt on the gelation of surimi 3D ink and its texture for 3D printing were examined. After adding salt (1-4%) to fish meat, the viscosity and adhesiveness of fish meat was found to be increased by gelation. Among the fish surimi with various salt contents, surimi with 3% salt showed the most suitable characteristics, including viscosity, adhesiveness, and hardness, for a whirlwind and λ 3D printing model.
Scanning electron microscopy showed that the addition of 3% salt resulted in the most adhesive surimi and less porous spaces. Overall, our study found that 3% salt would be suitable for 3D printing ink using fish surimi.
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KEYWORD
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Fish surimi, 3D printing, salt content, food texture
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