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Optimization of the salt content in fish surimi ink for food 3D Printing

식염 함량에 따른 식품 3D 프린팅용 연육 잉크의 적합성 조사

  • Lee, Chae-Hyeon (Department of Food Science and Nutrition, Pukyong National University) ;
  • Kim, Myeong-Eun (Department of Food Science and Nutrition, Pukyong National University) ;
  • Yang, Yujia (Department of Food Science and Nutrition, Pukyong National University) ;
  • Son, Yu-Jin (Department of Food Science and Nutrition, Pukyong National University) ;
  • Lee, Ji-A (Department of Food Science and Nutrition, Pukyong National University) ;
  • Lyu, Eun-Soon (Department of Food Science and Nutrition, Pukyong National University) ;
  • Jung, Un Ju (Department of Food Science and Nutrition, Pukyong National University) ;
  • Kang, Beodeul (Department of Fisheries Education, Pukyong National University) ;
  • Lee, Sang Gil (Department of Food Science and Nutrition, Pukyong National University)
  • 이채현 (부경대학교 식품영양학과) ;
  • 김명은 (부경대학교 식품영양학과) ;
  • 양위지아 (부경대학교 식품영양학과) ;
  • 손유진 (부경대학교 식품영양학과) ;
  • 이지아 (부경대학교 식품영양학과) ;
  • 류은순 (부경대학교 식품영양학과) ;
  • 정운주 (부경대학교 식품영양학과) ;
  • 강버들 (부경대학교 수해양교육학과) ;
  • 이상길 (부경대학교 식품영양학과)
  • Received : 2020.12.23
  • Accepted : 2021.01.18
  • Published : 2021.02.28

Abstract

The fish cake industry is attempting to overcome the standstill by adopting new production technologies, such as 3D printing technology. The characteristics of food 3D printing ink, including viscosity, hardness, and adhesiveness, are essential in food 3D printing technology. Therefore, in this study, the effect of salt on the gelation of surimi 3D ink and its texture for 3D printing were examined. After adding salt (1-4%) to fish meat, the viscosity and adhesiveness of fish meat was found to be increased by gelation. Among the fish surimi with various salt contents, surimi with 3% salt showed the most suitable characteristics, including viscosity, adhesiveness, and hardness, for a whirlwind and λ 3D printing model. Scanning electron microscopy showed that the addition of 3% salt resulted in the most adhesive surimi and less porous spaces. Overall, our study found that 3% salt would be suitable for 3D printing ink using fish surimi.

본 논문에서는 3D 프린터의 원료로 이용하기 위하여 연육의 물성을 조정하기 위하여 식염의 함량을 변화시키는 연구를 수행하였다. 이를 토대로 식염 3%를 첨가하였을 때 연육의 물성이 3D 프린터에 더 적합한 물성을 갖는 것을 확인하였다. 식품산업은 식품 안전성의 특성상 3D 프린터의 적용 가능한 잉크 원료개발에 제한이 많은 분야이다. 그러므로 본 연구는 연육이 물성조절을 통해 3D 프린터용 잉크로 개발될 수 있음을 확인한 기초 연구이며, 수산식품산업의 3D 프린팅 기술 응용에 매우 중요한 연구이다. 향후 연육의 3D 프린터 원료로의 개발이 표준화 된다면, 개인맞춤형 수산 식품 제작, 수산 단백질을 이용한 다양한 대체육 개발 등 많은 분야에서 응용이 가능할 것으로 생각된다.

Keywords

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