明胶对鸡肉糜3D打印成型稳定性的影响

doi:10.7506/spkx1002-6630-20210719-210

食品科学 ›› 2022, Vol. 43 ›› Issue (12): 51-50.doi: 10.7506/spkx1002-6630-20210719-210

• 食品化学 • 上一篇

明胶对鸡肉糜3D打印成型稳定性的影响

杨耿涵，韩瑜，陶阳，朱筱玉，徐幸莲

（南京农业大学食品科学技术学院，肉品加工与质量控制教育部重点实验室，江苏高校肉类生产与加工质量安全控制协同创新中心，江苏南京 210095）

发布日期:2022-07-01
基金资助:
财政部和农业农村部：国家现代农业产业技术体系项目（CARS-41）；江苏省农业科技自主创新项目（CX(18)1006）

Effect of Gelatin on the 3D Printing Forming Stability of Chicken Meat Paste

YANG Genghan, HAN Yu, TAO Yang, ZHU Xiaoyu, XU Xinglian

(Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

Published:2022-07-01

摘要/Abstract

摘要： 采用流变扫描、凝胶强度、核磁共振、扫描电子显微镜等，探究明胶对鸡肉糜3D打印成型稳定性的影响。结果表明，不同明胶添加量（0%、2%、4%、6%、8%，以肉质量计）的鸡肉糜均表现出剪切稀化行为，具备3D打印可行性。明胶增强了体系的黏度和凝胶强度，提高了鸡肉糜3D打印成型稳定性，但过高的明胶添加量会影响物料的挤出，降低打印样品的形状精度。当明胶添加量为4%时，样品表现出良好的精度和成型稳定性，此时打印后形状塌陷率为2.46%。对添加4%明胶的3D打印样品进行蒸煮品质评价，发现3D打印会使样品的蒸煮损失增大，但质构特性得到适当改善。

关键词: 3D打印；鸡肉糜；明胶；成型稳定性

Abstract: In this study, the effects of gelatin (0%, 2%, 4%, 6% and 8% (relative to meat mass)) on the 3D printing forming stability of chicken meat paste were investigated by rheological tests, gel strength measurement, nuclear magnetic resonance, and scanning electron microscopy. The results showed that chicken meat paste had shear thinning behavior irrespective of whether or not gelatin was added, which was suitable for 3D printing. Gelatin addition enhanced the viscosity and gel strength of chicken meat gel systems, thus effectively improving the 3D printing forming stability of chicken meat paste. However, excessive addition of gelatin affected the extrusion process of chicken meat paste and reduced the shape accuracy of printed samples. Addition of 4% gelatin resulted in good accuracy and forming stability, and the collapse rate of the printed shape was 2.46%. The cooking quality of the 3D printed sample with 4% gelatin was evaluated. It was found that 3D printing could increase its cooking loss, but improve its texture properties.

Key words: 3D printing; chicken paste; gelatin; forming stability

中图分类号:

TS251.4

杨耿涵，韩瑜，陶阳，朱筱玉，徐幸莲. 明胶对鸡肉糜3D打印成型稳定性的影响[J]. 食品科学, 2022, 43(12): 51-50.

YANG Genghan, HAN Yu, TAO Yang, ZHU Xiaoyu, XU Xinglian. Effect of Gelatin on the 3D Printing Forming Stability of Chicken Meat Paste[J]. FOOD SCIENCE, 2022, 43(12): 51-50.

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明胶对鸡肉糜3D打印成型稳定性的影响

Effect of Gelatin on the 3D Printing Forming Stability of Chicken Meat Paste

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