Effects Of Transglutamianse And Cassava Starch On 3D Printing Characteristics Of Nemipterus Virgatus Surimi

Taking Nemipterus virgatus surimi as the research object,this paper studied the effects of nozzle diameter,layer height,printing height,printing rate,discharge rate and printing temperature on 3D printing of Nemipterus virgatus surimi,and determined the optimal 3D printing parameters.The effects of transglutamianse and cassava starch on the gelation properties,texture properties,apparent viscosity,water holding capacity,kinetic rheology,water distribution,microscopic forces and printing molding of surimi were analyzed.The conclusions are as follows:1.Nemipterus virgatus surimi was optimized parameters of 3D printing,3D printer nozzle diameter is 1.5 mm,the layer height is 1.5 mm,print height is 5 mm,the rate of 30 mm/s,print temperature 35?to 45?,discharging rate at 0.003 cm³/s,the surface of the sample no collapse,coherence between layer and layer,silk and silk,and setting of the model matching degree is high.2.Analysis of transglutamianse of Nemipterus virgatus surimi 3D printing effect,as the transglutamianse,with the increase of adding amount of Nemipterus virgatus surimi slurry's gel strength,elasticity,water,disulfide bond and tan?content showed a trend of decline after rising first,when transglutamianse addition amount of 0.2%maximum,increased by 70.88%respectively than control group,25.01%and 9.72%and 61.63%.Hardness,apparent viscosity,yield stress and elastic modulus of surimi increased with the addition of transglutamianse.The immobile water of Nemipterus virgatus surimi reached its maximum when the transglutamianse content was 0.2%the peak ratio of T₂₃reached the highest of 0.97.When the amount of transglutamianse was 0.2%,the sample's surface precision was high and the set model was relatively matched,and the consistency and adhesion between surimi filaments were high.3.As the cassava starch,with the increase of adding amount of Nemipterus virgatus surimi gel strength of paste,hardness,elasticity,water and disulfide bond and the content of hydrogen bond in downward trend after rising first,in cassava starch content was 2%peak was compared respectively increased by 113.63%,249%and 28%,9.14%and 19.14%and 20.93%.The apparent viscosity and yield stress of surimi paste increased with the addition of cassava starch.The elastic modulus and tan?of the slurry increased first and then decreased with the increase of the starch content,and reached the highest when the starch concentration was3%.The loss tangent reached the highest when the starch concentration was2%.The immobile water of fish surimi reached the highest when the amount of cassava starch was 2%,the peak ratio of T₂₃reached the highest of 0.98.The best printing effect is when the amount of tapioca starch added is 2%.