3D Printing of Textured Soft Hybrid Meat Analogues

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dc.citation.issue3
dc.citation.volume11
dc.contributor.authorWang T
dc.contributor.authorKaur L
dc.contributor.authorFuruhata Y
dc.contributor.authorAoyama H
dc.contributor.authorSingh J
dc.contributor.editorMirade PS
dc.coverage.spatialSwitzerland
dc.date.accessioned2023-10-20T00:13:36Z
dc.date.accessioned2023-10-25T20:49:36Z
dc.date.available2022-02-06
dc.date.available2023-10-20T00:13:36Z
dc.date.available2023-10-25T20:49:36Z
dc.date.issued2022-02-06
dc.date.updated2023-10-19T23:39:38Z
dc.description.abstractMeat analogue is a food product mainly made of plant proteins. It is considered to be a sustainable food and has gained a lot of interest in recent years. Hybrid meat is a next generation meat analogue prepared by the co-processing of both plant and animal protein ingredients at different ratios and is considered to be nutritionally superior to the currently available plant-only meat analogues. Three-dimensional (3D) printing technology is becoming increasingly popular in food processing. Three-dimensional food printing involves the modification of food structures, which leads to the creation of soft food. Currently, there is no available research on 3D printing of meat analogues. This study was carried out to create plant and animal protein-based formulations for 3D printing of hybrid meat analogues with soft textures. Pea protein isolate (PPI) and chicken mince were selected as the main plant protein and meat sources, respectively, for 3D printing tests. Then, rheology and forward extrusion tests were carried out on these selected samples to obtain a basic understanding of their potential printability. Afterwards, extrusion-based 3D printing was conducted to print a 3D chicken nugget shape. The addition of 20% chicken mince paste to PPI based paste achieved better printability and fibre structure.
dc.description.confidentialfalse
dc.edition.editionFebruary 2022
dc.format.extent478-
dc.identifierARTN 478
dc.identifierfoods11030478
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/35159628
dc.identifier.citationWang T, Kaur L, Furuhata Y, Aoyama H, Singh J. (2022). 3D Printing of Textured Soft Hybrid Meat Analogues.. Foods. 11. 3. (pp. 478-).
dc.identifier.doi10.3390/foods11030478
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10179/20398
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/11/3/478
dc.relation.isPartOfFoods
dc.rights(c) 2022 The Author/sen_US
dc.rightsCC BYen_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectchicken
dc.subjectfood 3D printing
dc.subjecthybrid meat analogues
dc.subjectpea protein isolate
dc.subjectrheological properties
dc.title3D Printing of Textured Soft Hybrid Meat Analogues
dc.typeJournal article
pubs.elements-id451254
pubs.organisational-groupOther
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