Open AccessThe relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis
Author(s) -
Pan Yanmo,
Sun Qinxiu,
Liu Yang,
Wei Shuai,
Xia Qiuyu,
Zheng Ouyang,
Liu Shucheng,
Ji Hongwu,
Deng Chujin,
Hao Jiming
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2257
Subject(s) - shrimp , starch , litopenaeus , corn starch , rheology , cls upper limits , food science , viscosity , 3d printing , materials science , chemistry , composite material , fishery , biology , medicine , optometry
The three‐dimensional (3D) printing properties of pure shrimp surimi are poor and require improvement via the addition of other materials. The effects of the different amounts of potato starch, corn starch, tapioca starch, and cross‐linked starch (CLS) (0%, 3%, 6%, or 9%, respectively) on the 3D printing properties and material properties of white shrimp ( Litopenaeus vannamei ) surimi were evaluated in the present study. The results showed that the apparent viscosity, G ′, and G '' of the samples were increased by adding 6% CLS, making it easy to extrude the sample from the nozzle and resulting in an improvement in the printing accuracy. In addition, after adding 6% CLS, the hardness, adhesiveness, and springiness of the sample were increased, which assist with maintaining the shape of the printed material and improve the printing stability of the sample. Moreover, the water holding capacity of shrimp surimi increased as a result of the addition of 6% CLS. In summary, 6% CLS can improve the material properties of shrimp surimi and make it more suitable for 3D printing.