Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

Xu, Lilan; Gu, Luping; Su, Yujie; Chang, Cuihua; Wang, Jing; Dong, Shijian; Liu, Yin; Yang, Yongjian; Li, Junhua

doi:10.1016/j.foodhyd.2019.105399

Cited by 81 publications

(29 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Rheological measurements have proved useful in predicting the suitability of food formulations for extrusion-based 3D printing. In several studies a link between viscosity, storage modulus G’ or yield point (yield stress) of printing pastes and the printability (extrusion pressure, shape stability) has been suggested [ 4 , 7 , 21 , 37 ]. The relationship between rheological properties and printability was studied in a more systematic manner by Zhu et al [ 20 ].…”

Section: Discussionmentioning

confidence: 99%

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Lille

Kortekangas

Heiniö

et al. 2020

Foods

View full text Add to dashboard Cite

This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products from whole milk powder and wholegrain rye flour. Aqueous pastes were prepared from the raw materials at various ratios, grid-like samples printed from the pastes at ambient temperature and the printed samples post-processed by oven baking at 150 °C. Printing pastes were characterized by rheological measurements and the baked samples by X-ray micro tomography, texture measurements and sensory analysis. All formulations showed good printability and shape stability after printing. During baking, the milk powder-based samples expanded to a level that caused a total collapse of the printed multiple-layer samples. Shape retention during baking was greatly improved by adding rye flour to the milk formulation. Sensory evaluation revealed that the volume, glossiness, sweetness and saltiness of the baked samples increased with an increasing level of milk powder in the printing paste. A mixture of milk powder and rye flour shows great potential as a formulation for healthy snack products produced by extrusion-based 3D printing.

show abstract

Section: Discussionmentioning

confidence: 99%

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Lille

Kortekangas

Heiniö

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…These results were in accordance with those of Phuhongsung, Zhang, and Devahastin (2020), who reported that the relaxation time and peak area of water molecular state are strongly correlated with the texture properties of gels. The proton distribution and mobility of water in the food systems had a profound influence on the material structure and texture properties, which was mainly caused by the hydration properties of proteins (Xu et al., 2020). The isoelectric point of myofibrillar protein could be changed by hydration properties during surimi production, which affected the binding site of hydrogen bonds.…”

Section: Resultsmentioning

confidence: 99%

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)

Yang

Sun

Pan

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

Water and texture properties are important indicators for evaluating surimi and surimi seafood quality. The present study assessed the impact of surimi processing on the water and texture properties and analyzed their correlations. The results showed that the moisture content exhibited significant positive correlations with T22 and A22 (P < 0.05). However, water‐holding capacity (WHC) revealed significant negative correlation with T21 and A22 (P < 0.05). Moreover, correlations between water and texture properties were observed. Moisture content and A22 displayed significant negative correlation with hardness (P < 0.05). WHC exhibited significant positive correlations with cohesiveness, springiness, and chewiness (P < 0.05), whereas T21 exhibited significant negative correlation with those properties (P < 0.05). Springiness is an important indicator for texture properties of surimi gel. T21 and WHC exhibited significant correlations with springiness (P < 0.05). We used two equations to assess the relationship between springiness and T21 (y = 9.64 × x2 − 33.79 × x + 29.62, R2 = 0.995, P < 0.05) and between springiness and WHC (y = 0.57 + 9.05/{1+e[−29.29 × (x − 83.90)]}0.01, R2 = 0.999, P < 0.05), respectively. Verification experiments proved that these two regression equations could be used to predict the change law among feature indicators during the processing of surimi seafood. The present study finds an easy‐to‐control method to monitor the quality of surimi production and processing for all the stages, and provides ideas for quality design of surimi products.Practical ApplicationThe quality of surimi seafood is affected by the process used for surimi production. Early detection of the material quality can efficiently prevent resource wastage. The feature indicators and their correlations help in easy‐to‐control of all surimi processing stages. Low‐field nuclear magnetic resonance (LF‐NMR) is a fast, nondestructive method for monitoring food real‐time, but the instrument is expensive; whereas water‐holding capacity and texture profile analysis (TPA) are traditional methods but time‐consuming and material‐consuming. Surimi enterprises or researchers choose the right methods based on their needs.

show abstract

“…Proteins have the advantage of forming gel-like structures which are suitable for 3D printing. Egg yolk, for example, can be used for 3D printing purposes due to its heat-induced gelling properties [36]. However, egg yolk couldn't be 3D printed giving rigid shapes without heat treatment, so Xu et al [36] studied different heat treatment parameters.…”

Section: Hydrocolloid-based Foodsmentioning

confidence: 99%

“…Egg yolk, for example, can be used for 3D printing purposes due to its heat-induced gelling properties [36]. However, egg yolk couldn't be 3D printed giving rigid shapes without heat treatment, so Xu et al [36] studied different heat treatment parameters. Egg yolk heated at 76C for 8 minutes gave the best result with a rigid and stable shape, suggesting that the protein denaturation was at an appropriate level, providing a desirable viscosity level for 3D printing [36].…”

Section: Hydrocolloid-based Foodsmentioning

confidence: 99%

“…However, egg yolk couldn't be 3D printed giving rigid shapes without heat treatment, so Xu et al [36] studied different heat treatment parameters. Egg yolk heated at 76C for 8 minutes gave the best result with a rigid and stable shape, suggesting that the protein denaturation was at an appropriate level, providing a desirable viscosity level for 3D printing [36]. Above this temperature, egg yolk became too hard for successful printing.…”

Section: Hydrocolloid-based Foodsmentioning

confidence: 99%

See 1 more Smart Citation

3d Food Printing With Improved Functional Properties: A Review

Çakmak

Gümüş

2020

International Journal of 3D Printing Technologies and Digital Industry

View full text Add to dashboard Cite

In food industry, 3D printing gives the opportunity to fabricate 3D food structures using layer-by-layer deposition of the food material that may not be possible using conventional food production techniques. 3D food printing technology has been used to develop foods with different shapes or textures. Also, different food materials can be printed in different layers for creating functional foods with a complete nutritional balance. The novel and appealing textures with 3D printing are launched for elderly people having swallowing difficulties (dysphagia) or children and athletes who have different energy and nutrition requirements. Moreover, 3D food printing technology has a great potential to reduce food waste by making use of discarded food parts such as meat scraps, and damaged fruits and vegetables. However, there are some obstacles regarding the building of a 3D structure, as well as retaining the designed geometry in the post-deposition period. The composition and properties of food materials and processing parameters are effective on the characteristics of the final 3D printed foods. This review focuses on the recent developments on 3D food printing process according to different food categories, and pre or post processing parameters.

show abstract

Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

Cited by 81 publications

References 36 publications

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)

3d Food Printing With Improved Functional Properties: A Review

Contact Info

Product

Resources

About