Nutritional quality and benefit–risk ratio of <scp>3D</scp> ‐printed fish developed from canned Mahi mahi ( <scp> <i>Coryphaena hippurus</i> </scp> )
The 3D printed fish products developed exhibited optimal nutritional composition. Calcium and potassium content were found to be of satisfactory quantity and iron and zinc in reasonable quantity for a 3D printed product. Glutamic acid was the major amino acid followed by aspartic acid, leucine and lysine. The study indicated a beneficial effect of consuming fish-based 3D printed product. © 2025 Society of Chemical Industry.
Authors
- Pankaj Kishore (ORCID: https://orcid.org/0000-0002-8086-7864)
- C. O. Mohan (ORCID: https://orcid.org/0000-0001-9790-5778)
- S. Remya (ORCID: https://orcid.org/0000-0001-6858-1823)
- J. Bindu (ORCID: https://orcid.org/0000-0002-3382-9689)
- Meembidi Rasheeda
Institutions
- Central Institute of Fisheries Technology (IN)
- Kerala University of Fisheries and Ocean Studies (IN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-07-19
- DOI
- https://doi.org/10.1002/jsfa.70067
- Primary Topic
- Additive Manufacturing and 3D Printing Technologies
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Indian Council of Agricultural Research