Optimization of 3D printing formulation of shrimp surimi based on response surface method
Yanmo Pan, Qinxiu Sun, Yang Liu, Shuai Wei, Zongyuan Han, Ouyang Zheng, Hongwu Ji, Bin Zhang, Shucheng Liu
Abstract
The Box-Behnken experimental design is an optimization statistical tool. In this study, shrimp surimi was taken as the research object, Box-Behnken experiment design and regression analysis were used, and the addition of cross-linked starch (CLS), soy protein isolate (SPI) and lard oil (LO) were used as experimental factors. The purpose was to explore the effects of adding different mixed ingredients on the properties of shrimp surimi. The study found that in order to improve the accuracy and stability of 3D printing of shrimp surimi, the material characteristics should meet two conditions at the same time: (i) Water holding capacity is controlled between 89% and 92%; (ii) A F value is controlled between 3500 and 4500 Pa·S 1/z . When the addition amount of 3.00% LO, 4.50% CLS, and SPI was controlled between 1.58% and 6.53%, or when the addition amount of 3.00% LO, 4.50% SPI, and CLS was controlled between 1.80% and 6.75%, the above two conditions can be met at the same time, making the material properties of shrimp surimi conducive to 3D printing. This study determined the optimization range of the added amount of mixed ingredients to improve the adaptability of 3D printed shrimp surimi, which could meet the needs of consumers for personalized nutritious diets and improve the added value of shrimp surimi products. • Adding food ingredients improved the 3D printability of shrimp surimi. • 3D printability correlated with the rheological properties and WHC of shrimp surimi. • WHC between 89% and 92% increased the water binding ability of shrimp surimi. • A F value control 3500–4500 Pa·S 1/z appropriately viscosity of shrimp surimi.