Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi

Dong, Xiuping; Pan, Yunxiang; Zhao, Wenyu; Huang, Ying; Qu, Wenhui; Pan, Jinfeng; Qi, Honglan; Prakash, Sangeeta

doi:10.1016/j.lwt.2020.109123

Cited by 64 publications

(30 citation statements)

References 30 publications

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“…Cooking loss is a parameter for measuring water and other components being lost during the heating of food products. It was determined by considering the precooking and post‐cooking weights using Equation (10) (Dong et al, 2020).

Cooking loss (() %) = \frac{Initial weight ((), g) - Cooked weight ((), g)}{Initial weight ((), g)} \times 100

…”

Section: Methodsmentioning

confidence: 99%

Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs

Theagarajan

Nimbkar

Moses

et al. 2021

J Food Process Engineering

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This study evaluated the effect of post‐processing techniques such as blanching, steaming, roasting, microwaving, shallow, and deep‐frying on the quality of three‐dimensional (3D) printed rice starch constructs. To explain this, post‐processed samples were subsequently analyzed for physico‐mechanical properties, microscopic structure, cooking loss, and sensory attributes. The impact of post‐processing was significantly evident (p ≤ .05), also explaining significant differences in the sensorial quality of 3D‐printed constructs. Overall, deep‐fried constructs exhibited the best characteristics, with the least cooking loss (0.73 ± 0.02%), increased hardness (1,708.59 ± 0.05 g), and comparatively better shape stability, followed by steaming, shallow‐frying, and roasting. Besides, the principal component analysis revealed that factors such as thread quality, dimensional stability, and overall acceptability justify deep‐frying as the most suitable post‐processing method for rice‐based 3D‐printed constructs. This study provides insights into the choice of post‐processing treatments for 3D‐printed foods, particularly applicable to rice starch‐based products. Practical Applications In the context of three‐dimensional (3D) food printing, printability is not the sole criteria determining the quality of the product. Structural stability and consumer acceptance are significantly influenced by the post‐processing methods. The present work focuses on this aspect and provides insights into the effect of post‐processing methods on stability and sensory acceptance. Post‐processing methods and conditions also relate to the development of “novel food products” using 3D printing technology. The findings of this study provide information on explaining the most suitable post‐processing technique for rice‐based 3D‐printed products.

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Cooking loss (() %) = \frac{Initial weight ((), g) - Cooked weight ((), g)}{Initial weight ((), g)} \times 100

…”

Section: Methodsmentioning

confidence: 99%

Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs

Theagarajan

Nimbkar

Moses

et al. 2021

J Food Process Engineering

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“…Three-dimensional-printed cultured meat is different from 3D-printed meat in that it focuses on the growth and proliferation of printed cells that then mature to become meat. In contrast with conventional meat, 3D-printed cultured meat does not need to be transported from the farm to consumers’ tables, which provides a safer source of protein and nutrients for consumers ( Dong et al, 2020 ). Additionally, the realistic texture and taste, as well as the sustainable approach to meat harvesting without slaughter increase consumer acceptance ( Dick, Bhandari, Dong, & Prakash, 2020 ).…”

Section: Three-dimensional-printing Of Foodmentioning

confidence: 99%

The global concern of food security during the COVID-19 pandemic: Impacts and perspectives on food security

et al. 2022

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COVID-19 is having a far-reaching negative impact on global economic and social development. One of the challenges arising from the pandemic is ensuring food security, especially with respect to cold chain food. Given the current situation of high contagion and large numbers of infected people, the perspective briefed emergency management measures of cold chain food, compared the development of accurate and rapid detection methods of COVID-19 and hazards in foods. In addition, we proposed three-dimensional-printing of foods as a promising candidate for ensuring food security during the current pandemic because it uses locally-obtained raw materials and does not need long-distance cold chain transportation.

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“…Enzymes such as transglutaminase have also been applied to enhance the printability of materials used in meat constructs such as surimi, turkey, and scallop puree [ 90 , 91 ].…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

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An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

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Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi

Cited by 64 publications

References 30 publications

Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs

Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs

The global concern of food security during the COVID-19 pandemic: Impacts and perspectives on food security

Food Texture Design by 3D Printing: A Review

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