Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing
نویسندگان
چکیده
In this study, we propose a method for the texture of meat analogs through artificial muscle fiber insertion based on cross-linkable hydrocolloids using coaxial nozzle-assisted three-dimensional (3D) food printer. Hydrocolloid-based simulation material was prepared in 2.5–5% solutions with different formulations kappa and iota carrageenan (CG), sodium alginate (SA), glucomannan (GM). During 3D printing process, all samples were cured K+ Ca2+. The solution before post-processing formed gel by SA ionic bonding; subsequently, strength increased due to CG structural changes synergy between GM. Therefore, respect rheological properties, samples, except CG(1.5)GM(0), hard gel. However, concerning only CG(1.5)GM(1.5) CG(2.5)GM(1.5) displayed an elastic comparable that actual GM formation, highest hardness. Post-processing product quality investigated determining shrinkage cooking loss. We found transversal higher than longitudinal shrinkage, loss reduced samples. These results visibly related final strength. successfully tested embodiment texture, which is challenge alternative meat, This system uses as carrier insert functional materials, confirmed possibility applying it other foods require embodiment.
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2021
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2021.106898