Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing

Sun Min Kim, Yaxin Wen, Hyun Woo Kim, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

Abstract

This study proposed a method to produce the low-calorie surimi by inserting a protein substitute (PS) solution composed of carrageenan into surimi using coaxial three-dimensional (3D) printing. Carrageenan was selected for its zero-calorie and highly elastic gel-forming properties. To determine the optimal PS insertion conditions, different κ- and ι-carrageenan composition ratios were tested. Although all PS solutions tested formed a gel during the cooling process, rheological properties indicated PS(kC2.5%-iC0.5%) had the highest similarity to surimi. 3D-printed surimi up to 50% replacement ratio of PS showed the higher printing accuracy and post-processing stability, lower cooking loss, and more similar color when compared with 70% replacement ratio of PS. Using 3D printing to insert PS into surimi effectively reflected the salinity of surimi, despite its low-calorie content. This coaxial system could be adapted in addition to fiber inserts or other 3D printed food products requiring the use of independent two materials.

Original languageEnglish
Article number111141
JournalJournal of Food Engineering
Volume333
DOIs
Publication statusPublished - 2022 Nov

Keywords

  • 3D printing
  • Carrageenan
  • Coaxial nozzle
  • Low-calorie
  • Meat analog
  • Surimi

ASJC Scopus subject areas

  • Food Science

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