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KMID : 0613820230330050391
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Journal of Life Science
2023 Volume.33 No. 5 p.391 ~ p.396
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Effect of Adding Milk on Compatibility with 3D Printing in the Preparation of a Surimi Mixture
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Kang Yoo-Seok
Hwang Hye-Ji
Park Ye-Lin
Han Hyeon-Su
Park1Jeong-Cheol
Seo Hun-Seo
Choi Ye-Hui
Kim Su-Hyeong
Woo Ka-Eun
Jeong So-Mi
Lee Ga-Hye
Ahn Dong-Hyun
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Abstract
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Milk is an emulsion, improving texture of surimi mixture and able to suppress off flavors and abnormal tastes. Therefore, this study aimed to identify the effective properties of milk in the preparation of a surimi mixture for 3D printing. The sensory and physical properties of surimi mixtures containing 0%, 20 wt%, and 40 wt% milk were evaluated, where the unheated surimi mixture with added milk demonstrated increased firmness and adhesiveness compared to the negative control group. In addition, the hardness, adhesiveness, gumminess, and chewiness of the mixture containing 40% milk were highest, but springiness, cohesiveness, and resilience were lowest. In the sensory evaluation, as the amount of milk increased, a fishy smell, abnormal taste and texture improved, hardness and preference increased as well. From these results, it was confirmed that a surimi mixture can be prepared with milk to improve its physical and sensory properties for 3D printing when compared to the negative control mixture. In particular, it was revealed that the physical properties and preference of the surimi mixture are best when prepared with 40% milk.
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KEYWORD
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3D printer, milk, physical properties, sensory evaluation, surimi
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