Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

Abstract

The present study evaluates the effect of purple potato (PP) powder and citric acid (CA) on the regulation of the colour change of 3D (three-dimensional) printed mackerel mince (Scomber scombrus). In addition, the effects of PP and CA content on the 3D-printability and quality of mackerel mince were also investigated. The results showed that an increase in PP and CA concentrations gradually brightened the product colour and turned it pink. Furthermore, an increase in PP concentration and added CA reduced the fluidity and loss of water in mackerel mince. Proper PP and CA concentrations moderately increased the storage modulus (G′), loss modulus (G″), and yield stress of mackerel mince, making it suitable for 3D printing. At the same time, an increase in PP and CA concentrations enhanced the umami and sweet taste of mackerel mince but reduced the fishy and sour taste, and the degree of preference was within the acceptable range, except for PP1%-CA0%. It was found that, when the 3D-printing accuracy of mackerel-mince samples reached more than 97% and was acceptable, the optimal PP and CA concentrations for realizing the regulation of L*, a*, and b* were 1.00~3.00% and 0.09~0.32%, respectively.

Studying the impact of 3d printing technology on safety indicators of plant-based burger

“…The 1.79% gelatin-added sample received significantly higher scores than the control in terms of appearance, color, odor, flavor, texture, and overall acceptability attributes ( P < 0.05) Because gelatin improved the properties of viscosity, printability, and gelatinization ( Bulut & Candoğan, 2022 ). Jin et al (2023) studied the sensory properties of 3D printed Mackerel Mince ( Scomber scombrus ) using purple potato powder (PP) and Citric Acid (CA). The results of their investigation showed that the addition of PP and CA could improve the sensor characteristics in terms of color and make it pink.…”

“…Furthermore, an increase in purple PP concentration and added CA reduced the fluidity and loss of water in mackerel mince increase in PP and CA concentrations enhanced the umami and sweet taste of mackerel mince but reduced the fishy and sour taste, and the degree of preference was within the acceptable range, except for PP1%-CA0%. Sensory evaluation showed that the best percentage of PP and CA samples in terms of color L*, a*, and b* were 1.00–3.00% and 0.09–0.32%, respectively ( Jin et al, 2023 ).…”

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

“…Examples of super reconstructed foods based on 3D/4D printing with attractive appearance. (A) 4D printed starch‐based pastes from fruit and vegetable as induced by microwave: Simultaneous change of shape (C. Guo et al., 2022); (B) Edible insect snacks by 4D printing: Color changes with external pH stimulation (Z. Kang et al., 2023); (C) Reconstructed mackerel mince ( Scomber scombrus ) by 4D printing with different purple potato (PP) powder and citric acid (CA) content (Jin et al., 2023); (D) Spontaneous color changing of the 3D printed starch‐juice‐based foods (a) over time after printing (0, 1, 2, 3 h) and (b) the color stability when stored in a refrigerator at different multi‐material models (Ghazal et al., 2021). …”

“…The more appropriate the viscosity the printing inks, the more easily excluding and the higher precision the SRF performance (Habuš et al, 2022). The printing accuracy index is based on the compar- • H e refers to the edge height of the 3D printed product (Y. ison between printing objects and original design models, by usually using a micrometer caliper or digital vernier calliper to measure the dimension value of printing products, such as length, width, height, and area (Ji et al, 2022;Jin et al, 2023). Nowadays, some image processing software, such as ImageJ software (ImageJ, NIH, Washington, DC, USA), have been applied for rapid dimension measuring (Molina-Montero et al, 2023).…”