plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
Development and Quality Optimization of 3D-printed Shrimp AlternativeBased on Alaska Pollock Gadus chalcogrammus Surimi
박선우1·이상민1·이용석2·안동현1,3*
1국립부경대학교 식품공학과, 2국립부경대학교 미생물학과, 3국립부경대학교 식품연구소
The aim of this study was to develop a shrimp analogue by using 3D printing technology with surimi-based formulations. 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 suitable 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.
3D printing, Shrimp analogue, Alaska pollock, Surimi, Textural properties