The role of hydrocolloids on the 3D printability of meat products

被引：53

作者：

Dick, Arianna ^{[1
]}

Dong, Xiuping ^{[2
]}

Bhandari, Bhesh ^{[1
]}

Prakash, Sangeeta ^{[1
]}

机构：

[1] Univ Queensland, Sch Agr & Food Sci, St Lucia, Qld 4072, Australia

[2] Dalian Polytech Univ, Sch Food Sci & Technol, Dalian, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2021年 / 119卷

关键词：

3D printing; Additive manufacturing; Printability; Hydrocolloids; Meat; Rheology; MICROBIAL TRANSGLUTAMINASE; RHEOLOGICAL PROPERTIES; STABILIZATION; PROTEIN; STARCH; GEL;

D O I：

10.1016/j.foodhyd.2021.106879

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The role of food hydrocolloids on the 3D printability of meat products is discussed by evaluating the key rheological properties of the meat paste or "ink" in each stage of the 3D printing process, namely extrusion, recovery, deposition, and post-processing. The effect of hydrocolloids on the yield stress, viscosity, shearthinning behaviour, shear recovery, storage modulus, and loss tangent of different meat-based inks and its repercussion on the extrudability, filament characterization, shape fidelity and/or shape stability of the 3D printed meat products is assessed. Thickeners enhance the viscosity of the paste for ease of initial and continuous extrusion, and consistency of the printing result. Gelling agents contribute to the formation of viscoelastic systems with varying strength, beneficial for shape fidelity and stability. Therefore, understandings the solubility, heat resistance and stability of the hydrocolloids used is imperative for the post-processing feasibility of 3D printed meat products.

引用

页数：8

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