Optimizing 3D Food Printing of Surimi via Regression Analysis: Physical Properties and Additive Formulations
This study aimed to optimize the three-dimensional (3D) printing parameters for surimi-based inks and investigate the effects of additives (starch, salt, and water) on the rheological and textural properties of surimi paste, aiming to develop a universal formulation applicable across three fish species: Alaska pollock, golden threadfin bream, and hairtail. By analyzing the hardness, adhesiveness, storage modulus (G'), and complex viscosity of the surimi inks, a formula was developed to identify the range of physical properties required for stable and precise 3D printing. The parameter windows to build a 3D structure with a 45° slope were as follows: hardness, 150-415 g/cm<sup>2</sup>, and adhesion, -300 to -115 g. Mixing surimi with additives such as water, salt, and starch to obtain the desired physical properties facilitated the printing of 3D surimi samples using a 3D food printer.
Authors
- H Park (ORCID: https://orcid.org/0000-0002-5418-5931)
- Kil-Bo Shim (ORCID: https://orcid.org/0000-0002-6983-7496)
- Ga Yeon Kwon
- Yeon Joo Bae
- Jong Bong Lee (ORCID: https://orcid.org/0000-0002-8404-0581)
- Min Jae Kim (ORCID: https://orcid.org/0000-0002-8791-8572)
- Na Young Yoon (ORCID: https://orcid.org/0000-0002-4137-4071)
- Hyeong-Jun Kim (ORCID: https://orcid.org/0000-0002-3259-8129)
- Suk Kyung Sohn
- Hyo Rim Lee
Institutions
- National Institute of Fisheries Science (KR)
- Pukyong National University (KR)
Publication Details
- Journal
- Foods
- Published
- 2025-03-05
- DOI
- https://doi.org/10.3390/foods14050889
- Citations
- 3
- Primary Topic
- Additive Manufacturing and 3D Printing Technologies
- Type
- article
- Field-Weighted Citation Impact
- 2.05
Funders
- National Research Foundation of Korea
- National Institute of Fisheries Science