Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying

Abstract

Three-dimensional (3D) printing of food product is an emerging technology. This study investigated the effects of hydrocolloid addition on 3D printing of plant-protein based meat-analogs. Meat-analog inks were formulated with soy protein isolate, gluten, canola oil, and water. Hydrocolloids (xanthan gum, pectin, hydroxypropyl methylcellulose, guar gum, locust bean gum) were added to meat-analogs formulation. The influence of hydrocolloid addition and deep-fat-frying on 3D printing process parameters, thermal, structural, and physicochemical properties of meat-analogs, were investigated. Formulated inks were used to create a specific 3D cylindrical model geometry and the printed structure were subjected to deep-fat-frying (at 180°C, 90sec) in canola oil. Results showed that the meat-analog ink’s viscosity (3871-5482 Pa.s.), 3D printing rate (0.34-0.39 g.sec -1 ), printing error (2.51-10.37%), printing precision (81.97-97.27%), dimensional stability (91.22-98.61%), and cooking loss (5.69-14.23%) were significantly (p<0.05) impacted by the incorporation of hydrocolloid. Moisture-fat profile of uncooked 3D printed meat-analogs were identical, however, differences in color attributes (L*, a*, b*) among the hydrocolloids added samples were observed. Moisture, fat, and color traits of 3D printed meat-analogs were substantially impacted by deep-fat-frying. During deep-fat-frying, the loss of moisture, absorption of fat, and changes in color attributes were associated with the types of hydrocolloids incorporated in formulating the meat-analog’s ink. Overall, surface’s structure, chemical profile, and glass-transition-temperature of 3D printed deep-fat-fried meat-analogs were extremely impacted by the addition of hydrocolloids as well as by the types of used hydrocolloids in meat-analog ink. • Hydrocolloids addition impacts meat-analog ink’s viscosity • Hydrocolloid influences 3D printing rate, error, precision, dimensional stability, cooking loss • Moisture, fat, color of 3D printed deep-fat-fried analogs interwind with the type of hydrocolloid • Structural and thermal traits of fried 3D meat analogs were interlinked with types of hydrocolloid • Overall performance of hydrocolloids was printing parameter/attribute-specific

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