3D 프린팅을 이용한 명태(Gadus chalcogrammus) 수리미 기반 대체 새우 제품의 개발 및 품질 최적화
Development and Quality Optimization of 3D-printed Shrimp Alternative Based on Alaska Pollock Gadus chalcogrammus Surimi
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The aim of this study was to develop a shrimp analogue by using 3D printing technology with surimi-based formula tions. Initially, the textural characteristics of Alaska pollock Gadus chalcogrammus was superior to those of golden threadfin bream. Attempts to improve the texture of threadfin bream surimi by adding 0.5 wt% gum or glutinous rice starch were unsuccessful in replicating natural shrimp texture; therefore, Alaska pollock was selected as the base material. The optimal formulation, containing 3.0 wt% tapioca starch and 2.0 wt% strong flour, demonstrated suit able printability. Texture profile analysis of the optimal sample indicated no significant differences in hardness and shear force when compared with natural shrimp (P>0.05). Sensory evaluation further confirmed the high similarity in texture, color, and overall preference, with taste being the only attribute the showed a significant difference (P<0.05). These results suggest that 3D printing of optimized Alaska pollock surimi is a feasible method for producing seafood analogues that closely replicate the texture and sensory quality of natural shrimp.
Abstract
The aim of this study was to develop a shrimp analogue by using 3D printing technology with surimi-based formula tions. Initially, the textural characteristics of Alaska pollock Gadus chalcogrammus was superior to those of golden threadfin bream. Attempts to improve the texture of threadfin bream surimi by adding 0.5 wt% gum or glutinous rice starch were unsuccessful in replicating natural shrimp texture; therefore, Alaska pollock was selected as the base material. The optimal formulation, containing 3.0 wt% tapioca starch and 2.0 wt% strong flour, demonstrated suit able printability. Texture profile analysis of the optimal sample indicated no significant differences in hardness and shear force when compared with natural shrimp (P>0.05). Sensory evaluation further confirmed the high similarity in texture, color, and overall preference, with taste being the only attribute the showed a significant difference (P<0.05). These results suggest that 3D printing of optimized Alaska pollock surimi is a feasible method for producing seafood analogues that closely replicate the texture and sensory quality of natural shrimp.