Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat

In this study, three types of non-meat proteins, including soybean protein, wheat gluten, and whey protein, were used as additives to improve the 3D printing performance of chicken meat. The effects of non-meat proteins on rheological behavior, textural properties, moisture characteristics, and the microstructure of gels were investigated. Chicken meat paste without non-meat proteins added was taken as a control. Rheological results showed that the addition of non-meat proteins increased the apparent viscosity and the storage modulus of chicken meat paste. Textural properties of gels, including hardness, chewiness, cohesiveness, springiness, and resilience were also improved. The microstructure of gels with non-meat protein addition became denser and more compact, with improved connectivity. Nuclear magnetic resonance showed that the signals of bound water, immobilized water, and free water moved to the left towards lower relaxation time (<i>p</i> < 0.05) and part of immobile water and free water changed to bound water. The samples containing 15% soybean protein exhibited good shape-forming and shape-keeping capacities. There was an obvious increase in hardness (1991.40 ± 88.22 g), springiness (0.92 ± 0.00), cohesiveness (0.72 ± 0.01), gumminess (1299.14 ± 21.21), and resilience (0.34 ± 0.01) in these samples. The cooking loss of samples containing 15% soybean protein was 2.46 ± 0.36%, which was significantly lower than that of other treatments (<i>p</i> < 0.05). In summary, 15% soybean protein-added samples showed great potential for 3D printing.