Development of Ulva compressa Protein- Enriched Salmon Fillet Analogues via 3D Food Printing Technology
- Alternative Title
- 3D 식품 프린팅 기술을 통한 Ulva compressa 단백질 강화 연어 살코기 유사체 개발
- Abstract
- 본 연구는 지속 가능하고 영양가 있는 전통 식품 공급원에 대한 대안에 대한 수요는 혁신적인 식품 기술과 대체 단백질 공급원에 대한 연구를 주도하였다. 이에 따라 단백질 공급원 중 하나로 통합된 녹색 해초인 파래 (Ulva compressa)를 사용하여 3D 인쇄된 연어 살코기 유사체의 개발을 탐구하였다. 지방산 불균형, 합성 첨가물 및 항생제 잔류물로 인한 양식 대서양 연어 섭취의 건강 관련 위험은 야생 연어와 유사한 영양상의 이점을 가진 대체 공급원의 필요성을 강조하였다. 동결-해동 전처리 공정을 통해 파래에서 단백질 추출을 최적화하는 방법을 제시하였다. 본 연구는 느린 동결과 통제된 해동이 해초 세포벽을 파괴하고 다당류 함량을 줄임으로써 단백질 수율과 순도를 유의적으로 개선하는 결과를 보였다. 단백질 추출 효율을 극대화하는 데 3 회의 동결-해동 주기가 최적인 것으로 확인함에 따라 파래를 단백질 공급원으로 활용하는 지속 가능한 방법을 제시하였다. 추후 파래 기반 추출 단백질을 3D 식품 인쇄용 고단백 잉크(HPI)에 포함하였다. 고지방 잉크(HFI)와 HPI 의 유동학적 특성은 잔탄검, 아이오타 카라기난, 트랜스글루타미나제를 사용하여 인쇄성과 구조적 능력의 균형을 맞추었고, 연어 살코기의 뚜렷한 근육과 지방층은 적층 제조(3D 프린팅)를 통해 개발되었다. HPI 에서 완두콩 단백질을 파래 분말로 대체하면 높은 인쇄성을 유지하면서 점탄성과 변형 후 구조적 회복이 개선 가능하였다. 최종적으로 3D 프린팅된 연어 유사체는 구조적 안정성을 보였으며, 실제 연어 살코기에 비해 우수한 단백질 함량, 향상된 조리 안정성을 보였다. 결론적으로, 본 연구는 식품 응용 분야에서 파래 추출 단백질의 기능성 성분으로서의 잠재력을 제시하고, 지속 가능한 단백질 공급 및 3D 식품 인쇄에서의 역할을 강조함에 따라 영양가 높고 친환경적인 해산물 대체품에 대한 증가하는 수요를 충족하기 위한 혁신적인 방안을 제시하였다.|The demand for sustainable and nutritious alternatives to traditional food sources has driven research into innovative food technologies and alternative protein sources. This research explores the development of a 3D-printed salmon fillet analogue using Ulva compressa, a green seaweed, incorporated as one of its protein source. The health-related risks of consuming farmed Atlantic salmon due to fatty acid imbalances, synthetic additives, and antibiotic residues, emphasizing the need for alternative sources with similar nutritional benefits to wild salmon were highlighted. A method to optimize protein extraction from Ulva through freeze-thaw pre-treatment process was developed. The study demonstrated that slow freezing and controlled thawing significantly improved protein yield and purity by disrupting the seaweed cell wall and reducing polysaccharide content. Three freeze-thaw cycles were identified as optimal for maximizing protein extraction efficiency, offering a sustainable method for utilizing Ulva as a protein source. The obtained Ulva protein (UP) was then incorporated into high-protein inks (HPI) for 3D food printing. Rheological properties of high-fat inks (HFI) and HPI were optimized using xanthan gum, iota- carrageenan, and transglutaminase to balance printability and structural ability and the distinct muscle and fat layers of salmon fillets were developed by additive manufacturing (3d food printing). Substituting pea protein (PP) with UP in HPI improved viscoelasticity and post-deformation structural recovery while maintaining high printability. The resulting 3D-printed analogues displayed structural stability, superior protein content compared to real salmon fillets, and enhanced cooking stability, especially at lower UP substitution levels. Overall, this research demonstrates the potential of Ulva protein as a functional ingredient in food applications and highlights its role in sustainable protein sourcing and 3D food printing, paving the way for alternatives solutions to meet the growing demand for nutritious and sustainable alternatives food source.
- Issued Date
- 2025
- Awarded Date
- 2025-02
- Type
- Dissertation
- Publisher
- 국립부경대학교 대학원
- Alternative Author(s)
- AFIF AZIZ DAFFA ALAUDDIN
- Affiliation
- 국립부경대학교 대학원
- Department
- 대학원 스마트그린기술융합공학과
- Advisor
- Sang Gil Lee
- Table Of Contents
- Chapter I. Farmed Atlantic Salmon: Its Risks to Human Health and Sustainable Alternatives 1
Introduction 3
I.1. Shifting diets from wild to farmed salmon 4
I.2. Potential risk factors for human health 5
I.2.1. Imbalance in fatty acids of farmed salmon 5
I.2.2. Contaminants in farmed salmon 10
I.2.3. Habitat environments 10
I.2.4. Feed additives 12
I.2.5. Antibiotics 14
I.3. Alternatives to farmed salmon 18
I.3.1. Wild salmon 19
I.3.2. Animal-based alternatives 20
I.3.2.1. Fish based processed products 20
I.3.2.2. Cell cultured fish 21
I.3.3. Plant-based alternatives 23
I.3.3.1. Available products 23
I.3.3.2. Protein sources 24
I.3.3.3. Challenges 26
I.4. Conclusion 32
I.5. References 33
Chapter II. Enhancing protein extraction from Ulva sp. through freeze-thaw pre-treatment: a novel approach for sustainable protein source 44
II.1. Introduction 46
II.2. Materials and Methods 48
II.2.1. Materials 48
II.2.2. Methods 49
II.2.2.1. Protein extraction 49
II.2.2.2. Rehydration ratio (RR) assessment 50
II.2.2.3. Rehydration time 50
II.2.2.4. Freezing temperature 50
II.2.2.5. Thawing temperature 51
II.2.2.6. FT cycles 51
II.2.3. Compositional analysis and characterization 51
II.2.3.1. Calculation of extraction yield and protein yield 51
II.2.3.2. Protein content and total carbohydrate content 52
II.2.3.3. Morphological properties 52
II.2.3.4. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) 53
II.2.4. Amino acid components analysis 53
II.2.5. Statistical analysis 55
II.3. Results and Discussion 56
II.3.1. Rehydration time 56
II.3.2. Freezing rates 60
II.3.3. Molecular weight profile of protein 67
II.3.4. Amino acid compositions 70
II.3.5. Thawing rates 72
II.3.6. Freezing-thawing cycles 75
II.4. Conclusions 77
II. 5. References 78
Chapter III. Impact of Food Ink Rheological Properties on 3D Food Printing: Development of 3D Printed Salmon Fillet Analogue Incorporating Ulva Protein 82
III.1. Introduction 84
III.2. Materials and Methods 88
III.2.1. Materials 88
III.2.2. Methods 89
III.2.2.1. Preparation and optimization of high protein and high fat food inks 89
III.2.2.2. 3D printability assessment and 3D printing of the salmon analogue 90
III.2.2.3. Rheological properties measurements 91
III.2.2.3.1. Amplitude sweep test 91
III.2.2.3.2. Viscoelasticity 91
III.2.2.3.3. Flowability 91
III.2.2.3.4. Recoverability 92
III.2.2.4. Morphological properties of the food inks 92
III.2.2.5. Evaluation of the physiochemical properties 93
III.2.2.6. Post-processing 93
III.2.2.7. Texture profile analysis 93
III.2.3. Statistical analysis 94
III.3. Results and Discussion 95
III.3.1. Development and Initial Characterization of food inks for Salmon analogues 95
III.3.1.1. Hydrocolloids 95
III.3.1.2. Transglutaminase 100
III.3.1.2.1. Printability assessment of HPI 100
III.3.1.2.2. Paste to solids transition 103
III.3.1.3. Xanthan gum addition 108
III.3.2. Ulva protein substitution 111
III.3.2.1. Viscoelastic properties of HPI 111
III.3.2.2. Viscosity 112
III.3.2.3. Structural recoverability 113
III.3.3. Physicochemical properties 116
III.3.3.1 Color characteristic 116
III.3.3.2. Crude protein content 121
III.3.4. Cooking yield 122
III.3.5. Textural resemblance 125
III.3.6. Microstructure analysis 129
III.4. Conclusions 132
III.5. References 134
- Degree
- Master
- Appears in Collections:
- 대학원 > 스마트그린기술융합공학과
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