3D 푸드 프린팅을 위한 어류 단백질의 영양강화 및 물성개선 기술개발

Abstract

3D food printing technology is one of the most exciting sustainable food tech trends. Many food materials for 3D food printers such as chocolate, cheese, dough, lemon juice gel, and fish protein, have been reported in recent years. The fish protein, surimi, is a viscous food gel system that can be a promising food material for developing various 3D constructs. However, it is necessary to solve this problem as there need to be more n-3 PUFAs and storage stability. The objectives of this study were to investigate the effect of salmon and Pyropia sp. processing by-products on nutritional enhancement and rheological property improvement for 3D food printers using fish protein. Salmon by-product oil extracted from salmon using supercritical carbon dioxide (SC-CO2), an eco-friendly extraction method, and hot water extracted from Pyropia sp. processing by-products extracted using an autoclave. Vitamin A, α-tocopherol, γ-tocopherol, and vitamin D content of salmon by-product oil extracted from salmon by-products were 30.51 μg/100 g, 24,600.58 μg/100 g, 3,341.52 μg/100 g, and 25.58 μg/100 g, respectively. The polyphenol content of hot water extract from the Pyropia sp. was 24.00 mg GAE/g. The optimal printing parameters were determined as a nozzle diameter of 1.9 mm, a layer height of 2 mm, a layer thickness of 1.5 mm, and an output speed of 15 mm/s for a 100 mL syringe. In preliminary experimental results, the starch was set at 45 g and 15 g of salt based on 1 kg of meat per fish protein. Response Surface Methodology (RSM) and the central composite design in Minitab 19 program were used to optimize salmon by-product oil and Pyropia sp. hot water extract concentration with three replicated in the central point. The effects of two independent variables, including salmon by-product oil (X1) and Pyropia sp. hot water extract (X2), were investigated using a central composite design. The rheological properties, viscosity, storage modulus, and printability results were chosen as dependent variables. Statistical modeling revealed that 94 g of added salmon by-product oil based on fish protein (1 kg) weight and 160 g of Pyropia sp. hot water extract was the optimum for producing textural properties for a 3D food printer. The level of vitamin A, α-tocopherol, and γ-tocopherol of optimal formula added salmon by-product oil was increased by increased salmon by-product oil content and was not detected in control, 5.98 μg/100 g, 668.18 μg/100 g, and 278.08 μg/100 g emulsified samples, respectively. Comparing the EPA and DHA levels of optimal formula added salmon by-product oil with control samples showed a notable increase in samples emulsified with 121.80 mg/100 g and 193.27 mg/100 g, respectively. The structure of the printed fish protein was tight, the formability was good, and the printing accuracy was high, which could obtain high-quality 3D printing fish protein until 72hr by adding Pyropia hot water extracts.