Study On 3D Printing Characteristics And Product Quality Of Double Protein Chicken Surimi

With the development of science and technology,especially the emergence of unmanned kitchen,3D printing creative food is becoming more and more popular,gradually stepping into people's fast-paced life.3D printing meat products are also concerned by consumers.The rheological properties of minced meat are not suitable for printing,which limits the rapid development of 3D printing meat products.Studies have shown that the rheological properties of food printing materials can be improved by adding auxiliary materials or adopting physical methods(such as ultrasonic wave and ultra-high pressure).In order to develop a dual protein chicken surimi system suitable for 3D printing,ultrasonic technology was used to marinate chicken breast meat and make surimi,which was mixed with pea protein and glutamine transaminase(TG).The main contents are as follows:(1)the basic conditions of 3D printing of double protein chicken surimi were studied;(2)the effects of ultrasonic technology on the 3D printing characteristics and product quality of double protein chicken surimi were studied;(3)the quality change of 3D printing double protein chicken pieces during storage was studied.The main conclusions are as follows:(1)Based on water holding capacity,rheological properties,printing accuracy,cooking loss,printing accuracy after cooking and texture after cooking,the basic conditions of 3D printing of double protein chicken surimi were studied.The results showed that the printing accuracy before and after cooking were 106.06% and 93.39% respectively.when the addition of pea protein was 30%,water(4 ?)was 30%,TG was 0.8%,printing temperature was 37 ?(percentage of meat weight),the rheological properties were significantly improved.The hardness of the product after cooking was 293.98 g,the elasticity was 12.32 mm,and the chewiness was 17.03 m J.(2)Rheological,cooking loss,printing accuracy before and after cooking,texture after cooking and sensory evaluation were used as evaluation indexes to study the effect of ultrasonic technology on 3D printing characteristics and product quality of double protein chicken surimi.The results showed that when the ultrasonic temperature was 22 ?,the ultrasonic time was 45 min,and the ultrasonic power was 300 W,the printing accuracy and printing accuracy after cooking were 103.57% and 96.47%,respectively.The rheological properties were significantly improved.The hardness of the product after cooking was 330.8 g,the elasticity was 15.51 mm,and the chewiness was 21.19 m J.(3)The quality changes of 3D printed double protein chicken pieces during storage were studied with printing accuracy,printing accuracy after cooking and sensory evaluation as indexes.The results showed that the printing accuracy and printing accuracy after cooking of chicken pieces were 103%?105% and 96%?98%,respectively,when the storage time was 180 min at 4 ?.When the storage time was 180 min at-18 ?,the printing accuracy of the thawed chicken pieces before and after cooking were kept at 102%?104% and 95%?97% respectively,and the overall acceptability of the products was still within the acceptable range.In conclusion,the effects of pea protein,TG and ultrasonic technology on the 3D printing characteristics and storage quality of double protein chicken pieces were clarified.A meat surimi system with high printing accuracy,high molding rate and no easy collapsing was developed,which provided theoretical basis and technical support for the actual production of 3D printing meat products.