쌀보리 전분의 첨가가 수리미 혼합물의 3D 프린팅 적합성에 미치는 영향 = Effects of Naked Barley Starch on Properties of Fish Surimi Mixture for 3D Printing

다국어 초록 (Multilingual Abstract)

This study investigated the effects of various naked barley starch contents (0, 0.67, 1.34, 2.0, and 2.67 wt%) in surimi mixtures for 3D printing. Adding starch to surimi altered its texture, potentially reducing production costs. Unheated surimi became less firm with higher starch content. After heating, there was an increase in hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience, peaking at 1.34 wt% starch. Compared to the negative control, starch-added heated surimi had a tougher texture. The color values (L*, a*, and b*) decreased after heating, with no significant change in shearing force with increasing starch content. Sensory evaluation indicated improved smell, texture, hardness, elasticity, and preference over the negative control. Higher starch content increased hardness for 3D printing suitability with no significant difference above 1.34 wt% starch indicating this is the most appropriate content. Naked barley starch enhanced surimi strength without affecting smell and preference, suggesting it as a potential surimi additive.