Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste

文献类型： 外文期刊

第一作者： Zhao, Nanqi

作者： Zhao, Nanqi;Liu, Ziyao;Chen, Lin;Hu, Yayun;Feng, Xianchao;Guo, Chaofan;Han, Minyi;Huang, Feng;Kang, Zhuangli

作者机构：

关键词： Hydrocolloids; 3D printing; Post-processing stability

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：7.7； 五年影响因子：7.7 ）

ISSN： 0141-8130

年卷期： 2024 年 277 卷

页码：

收录情况： SCI

摘要： This study investigated the effect of different hydrocolloids on the improvement of the printability and postprocessing stability of minced chicken meat, each hydrocolloid was prepared with 1 % formulation and compared with the control. The effects of these hydrocolloids on the rheological properties of chicken mince and complex model printing capability were explored separately, while the cooking loss and microstructure changes of the samples before and after heating were analyzed. The results showed that the chicken mince gel containing carrageenan was more suitable for printing, increased the yield stress and apparent viscosity of the samples, and the printing process was easier to mold. In addition, carrageenan increased the hardness of the samples, and the microstructures were compact and changed little during the heating process, and the water was locked in the gel matrix, reducing shape changes during the heating process. The use of hydrocolloids improves the stability of post-processing of chicken 3D printing.

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