Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Chao, Chhychhy | - |
dc.contributor.author | Hwang, Jae Sam | - |
dc.contributor.author | Kim, In Woo | - |
dc.contributor.author | Choi, Ra Yeong | - |
dc.contributor.author | Kim, Hyun Woo | - |
dc.contributor.author | Park, Hyun Jin | - |
dc.date.accessioned | 2022-11-17T12:41:11Z | - |
dc.date.available | 2022-11-17T12:41:11Z | - |
dc.date.created | 2022-11-17 | - |
dc.date.issued | 2022-11 | - |
dc.identifier.issn | 0260-8774 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/145639 | - |
dc.description.abstract | Elderly people commonly face difficulties swallowing food. Food with soft texture, nutritious, and visually appealing is desirable for the elderly. This study aimed to modify the texture of chicken surimi (CS) by incorporating with mealworm protein isolate (MPI), and coaxial three-dimensional (3D) printing was used to generate fibrous structure as food for the elderly. The G' values significantly decreased when increasing MPI content, illustrating the decreased viscoelastic properties of surimi ink. After post-processing, the printed surimi exhibited water-holding capacity (WHC) enhancement and cooking loss retention. The significant reduction in hardness with increased MPI content (p < 0.05) was observed, correlating with microstructural changes of surimi. MPI (50%) mixed with CS was the maximum printable content with a well-defined resolution and showed a lower hardness value (4.13 x 104 +/- 0.61 N/m2), corresponding to stage 2 of the universal design food (UDF) guideline. This study successfully modified the texture of surimi with a fibrous shape as a novel elderly food. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | STARCH PROPERTIES | - |
dc.subject | SPENT HEN | - |
dc.subject | PORK | - |
dc.subject | MEAT | - |
dc.subject | GEL | - |
dc.subject | QUALITY | - |
dc.subject | MUSCLES | - |
dc.subject | BREAST | - |
dc.subject | FISH | - |
dc.title | Coaxial 3D printing of chicken surimi incorporated with mealworm protein isolate as texture-modified food for the elderly | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Park, Hyun Jin | - |
dc.identifier.doi | 10.1016/j.jfoodeng.2022.111151 | - |
dc.identifier.scopusid | 2-s2.0-85131144770 | - |
dc.identifier.wosid | 000811278800001 | - |
dc.identifier.bibliographicCitation | JOURNAL OF FOOD ENGINEERING, v.333 | - |
dc.relation.isPartOf | JOURNAL OF FOOD ENGINEERING | - |
dc.citation.title | JOURNAL OF FOOD ENGINEERING | - |
dc.citation.volume | 333 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Engineering | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Engineering, Chemical | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | STARCH PROPERTIES | - |
dc.subject.keywordPlus | SPENT HEN | - |
dc.subject.keywordPlus | PORK | - |
dc.subject.keywordPlus | MEAT | - |
dc.subject.keywordPlus | GEL | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | MUSCLES | - |
dc.subject.keywordPlus | BREAST | - |
dc.subject.keywordPlus | FISH | - |
dc.subject.keywordAuthor | Chicken surimi | - |
dc.subject.keywordAuthor | Coaxial 3D printing | - |
dc.subject.keywordAuthor | Mealworm protein isolate | - |
dc.subject.keywordAuthor | Texture-modified food | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.