Enhancement of micron fish bone on gelling and 3D printing properties of Northern pike (Esox lucius) low-salt surimi

Abstract

Micron fish bone (MFB) is an ideal food material for low-salt surimi gel. The gel properties and the 3D printing performance quality of Esox lucius surimi involved by MFB at various additions were investigated. The MFB promoted the unfolding of the surimi protein structure, catalyzed the covalent cross-linking within or between protein molecules, and boosted the formation of the surimi gel. MFB can be embedded into the gel network, increasing the strength of the gel network structure, making the surimi gel more self-supporting, and improving the thermal stability of the 3D-printed surimi gel products. The results showed that 4.0 g/100 g MFB could sustain the printing accuracy (95.22%), reduce the shrinkage rate and cooking loss rate (7.39% and 11.31%), maintain the shape stability, improve the whiteness value and water holding capacity (80.12% and 68.92%), enhance the gel strength (444.07 g cm), and improve the texture of the 3D printing product. The 4.0 g/100 g MFB also increased the hydrogen bond content and the P21 value (the peak area ratio of the bound water) and shaped a denser mesh structure with smaller pores inside the surimi gel printed samples. This study could encourage the high-value applications of MFB and supply guidance for the subsequent progression of low-salt surimi products.