A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies.

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science of Animal Resources Pub Date : 2025-01-01 DOI:10.5851/kosfa.2024.e132
Hyung-Youn Choi, Eun-Jin Lim, Hack-Youn Kim
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Abstract

Production of alternative proteins is crucial for the development of future protein resources. This study explored the creation of sustainable animal resources by combining extrusion molding and three-dimensional (3D) printing technologies. Extrusion effectively organizes vegetable proteins at high temperatures and pressures to replicate meat-like textures, and high-moisture extrusion successfully mimics the fiber structure of conventional meat. However, many meat analogs products still differ from conventional meat in terms of sensory properties such as texture, juiciness, and flavor, indicating the need for quality improvement. Researchers have leveraged 3D printing technology to incorporate fat analogs and enhance the appearance and texture through muscle fiber simulation. This technology allows for precise arrangement of muscle fibers, formation of adipose tissue, and marbling, thereby improving the overall sensory experience. By combining extrusion and 3D printing, we can enhance the nutritional and organoleptic qualities of meat analogs, ultimately meeting consumer expectations and achieving a balance between plant- and animal-based materials.

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动物基材料在三维打印和蛋白质重组技术中的应用综述
替代蛋白的生产对未来蛋白质资源的开发至关重要。本研究通过结合挤压成型和三维(3D)打印技术,探索可持续动物资源的创造。挤压法在高温和高压下有效地组织植物蛋白,以复制类似肉类的质地,高水分挤压法成功地模仿了传统肉类的纤维结构。然而,许多肉类类似物在质地、多汁性和风味等感官特性方面仍然与传统肉类不同,这表明需要改进质量。研究人员利用3D打印技术将脂肪模拟物结合起来,并通过肌肉纤维模拟来增强外观和质地。这项技术允许精确排列肌肉纤维,形成脂肪组织和大理石纹,从而改善整体感官体验。通过结合挤压和3D打印,我们可以提高肉类类似物的营养和感官质量,最终满足消费者的期望,实现植物和动物材料之间的平衡。
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
期刊最新文献
Techniques and Emerging Trends in Flavor and Taste Development in Meat. Uses of Chemical Technologies for Meat Decontamination. A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies. An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea. Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor.
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