Abstract
This study proposed a new idea about 3D printing. It provided a feasible attempt for the application of 3D printing in the preservation and processing of aquatic products. Surimi is a kind of food rich in protein and easy to deteriorate. We tried to add xylo-oligosaccharide and CaCl2 to surimi, which improved twice gel strength and quadruple hardness of surimi. It is difficult to detect deterioration during refrigeration. We have designed a gel that can be wrapped on surimi through a dual nozzle 3D printer. The gel was in direct contact with surimi. The gel made of 5% carrageenan, 5% xanthan gum and 1% hydroxymethyl cellulose would change color with the change of pH of surimi after wrapping the surimi. Because anthocyanins have different color characteristics at different pH, the pH of surimi can be known through color change.
Published Version
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