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KMID : 1134820210500080843
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 8 p.843 ~ p.848
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Quality Property of Surimi Mixture by Tuna (Katsuwonus pelamis) Eyeball Oil and Possibility of Application to Food 3D Printing
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Park Jeong-Cheol
Han Hyeon-Su
Park Ye-Lin
Kang Yoo-Seok
Seo Hun-Seo
Choi Ye-Hui
Kim Su-Hyeong
Kim Su-Ryong
Jeong So-Mi
Kang Woo-Sin
Kim Han-Ho
Ryu Si-Hyeong
Lee Ji-Eun
Xu Xiao-Tong
Lee Ga-Hye
Ahn Dong-Hyun
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Abstract
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In this study, we added tuna eyeball oil to golden threadfin bream (Nemipterus virgatus) surimi paste to control its physical properties for food 3D printing. We then conducted color value analysis, texture profile analysis, and sensory evaluation to confirm the effects of the addition of the tuna eyeball oil. We did the same test after 7 days of refrigeration as well. From these tests, we identified that tuna eyeball oil added to the surimi paste, stored for 7 days and subsequently heat-processed had increased hardness. In the color value analysis, the tuna eyeball oil increased the lightness of the surimi products regardless of the storage duration. However, adding over 3% of tuna eyeball oil gives a significant bitter taste to surimi. Thus, it was confirmed that when 1% of tuna eyeball oil was added, it was possible to develop a surimi paste cartridge for 3D printing with soft physical properties by improving whiteness and emulsifying fat and moisture.
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KEYWORD
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surimi, 3D printer, tuna eyeball oil, properties, golden threadfin bream
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