Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork

BACKGROUND The influences of deacetylated konjac glucomannan (DKGM) at different condition levels (0.0%, 0.5%, 1.0%, 1.5%, 2.0%) on the 3D printing feasibility, printing properties, and the final gel characteristics of minced pork were investigated. RESULTS As the DKGM content increased, the printin...

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Veröffentlicht in:Journal of the science of food and agriculture 2024-07, Vol.104 (9), p.5274-5283
Hauptverfasser: Li, Junguang, Yue, Xiaonan, Zhang, Xuyue, Chen, Bo, Han, Ying, Zhao, Jiansheng, Bai, Yanhong
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container_end_page 5283
container_issue 9
container_start_page 5274
container_title Journal of the science of food and agriculture
container_volume 104
creator Li, Junguang
Yue, Xiaonan
Zhang, Xuyue
Chen, Bo
Han, Ying
Zhao, Jiansheng
Bai, Yanhong
description BACKGROUND The influences of deacetylated konjac glucomannan (DKGM) at different condition levels (0.0%, 0.5%, 1.0%, 1.5%, 2.0%) on the 3D printing feasibility, printing properties, and the final gel characteristics of minced pork were investigated. RESULTS As the DKGM content increased, the printing accuracy and stability initially increased and then declined, and the printing stability and accuracy increased to their highest levels (98.16% and 98.85%) with a 1.5% addition of DKGM. Furthermore, the addition of DKGM significantly enhanced the texture of 3D‐printed meat after heat treatments. When the DKGM content reached 1.5%, the hardness and springiness were 1.19 and 1.06 times higher than those of the control group. The results of low‐field nuclear magnetic resonance and Raman spectra revealed that DKGM enhanced the amount of bound water in 3D‐printed meat and encouraged changes in protein structure. After the addition of DKGM at 1.5%, the contents of bound water and β‐sheets were 7.67% and 12.89% higher than those of the control group, respectively, facilitating the development of a better gel network of minced meat during heating. CONCLUSION The results indicate that a concentration of 1.5% DKGM is the ideal setting for obtaining the desired rheological properties and textural characteristics (printability) of 3D‐printed minced meat products compared to other samples. In addition, the results showed that the addition of DKGM at 1.5% promotes the transition from α‐helix to β‐folding of proteins during heating, which facilitates the formation of gels. The results of the study contribute to the application potential of minced meat in the field of 3D food printing. © 2024 Society of Chemical Industry.
doi_str_mv 10.1002/jsfa.13372
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RESULTS As the DKGM content increased, the printing accuracy and stability initially increased and then declined, and the printing stability and accuracy increased to their highest levels (98.16% and 98.85%) with a 1.5% addition of DKGM. Furthermore, the addition of DKGM significantly enhanced the texture of 3D‐printed meat after heat treatments. When the DKGM content reached 1.5%, the hardness and springiness were 1.19 and 1.06 times higher than those of the control group. The results of low‐field nuclear magnetic resonance and Raman spectra revealed that DKGM enhanced the amount of bound water in 3D‐printed meat and encouraged changes in protein structure. After the addition of DKGM at 1.5%, the contents of bound water and β‐sheets were 7.67% and 12.89% higher than those of the control group, respectively, facilitating the development of a better gel network of minced meat during heating. CONCLUSION The results indicate that a concentration of 1.5% DKGM is the ideal setting for obtaining the desired rheological properties and textural characteristics (printability) of 3D‐printed minced meat products compared to other samples. In addition, the results showed that the addition of DKGM at 1.5% promotes the transition from α‐helix to β‐folding of proteins during heating, which facilitates the formation of gels. The results of the study contribute to the application potential of minced meat in the field of 3D food printing. © 2024 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.13372</identifier><identifier>PMID: 38334358</identifier><language>eng</language><publisher>Chichester, UK: John Wiley &amp; Sons, Ltd</publisher><subject>3-D printers ; 3D printing ; Amorphophallus - chemistry ; Animals ; Bound water ; Cooking - methods ; Food Additives - analysis ; Food Additives - chemistry ; Food Handling - methods ; gel properties ; Gels ; Gels - chemistry ; Heat treatment ; Heat treatments ; Heating ; Mannans - chemistry ; Meat ; Meat Products - analysis ; Minced meat ; NMR ; Nuclear magnetic resonance ; Pork ; printing feasibility ; Printing, Three-Dimensional ; Protein structure ; Proteins ; Raman spectra ; Raman spectroscopy ; Rheological properties ; Rheology ; Stability ; Swine ; texture ; Three dimensional printing</subject><ispartof>Journal of the science of food and agriculture, 2024-07, Vol.104 (9), p.5274-5283</ispartof><rights>2024 Society of Chemical Industry.</rights><rights>2024 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3572-66257d333e3bd42a194239227be4730cd03d85bd6d0074550072b91af7da53213</citedby><cites>FETCH-LOGICAL-c3572-66257d333e3bd42a194239227be4730cd03d85bd6d0074550072b91af7da53213</cites><orcidid>0000-0002-2074-0351</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.13372$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.13372$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,782,786,1419,27931,27932,45581,45582</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38334358$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Junguang</creatorcontrib><creatorcontrib>Yue, Xiaonan</creatorcontrib><creatorcontrib>Zhang, Xuyue</creatorcontrib><creatorcontrib>Chen, Bo</creatorcontrib><creatorcontrib>Han, Ying</creatorcontrib><creatorcontrib>Zhao, Jiansheng</creatorcontrib><creatorcontrib>Bai, Yanhong</creatorcontrib><title>Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND The influences of deacetylated konjac glucomannan (DKGM) at different condition levels (0.0%, 0.5%, 1.0%, 1.5%, 2.0%) on the 3D printing feasibility, printing properties, and the final gel characteristics of minced pork were investigated. RESULTS As the DKGM content increased, the printing accuracy and stability initially increased and then declined, and the printing stability and accuracy increased to their highest levels (98.16% and 98.85%) with a 1.5% addition of DKGM. Furthermore, the addition of DKGM significantly enhanced the texture of 3D‐printed meat after heat treatments. When the DKGM content reached 1.5%, the hardness and springiness were 1.19 and 1.06 times higher than those of the control group. The results of low‐field nuclear magnetic resonance and Raman spectra revealed that DKGM enhanced the amount of bound water in 3D‐printed meat and encouraged changes in protein structure. After the addition of DKGM at 1.5%, the contents of bound water and β‐sheets were 7.67% and 12.89% higher than those of the control group, respectively, facilitating the development of a better gel network of minced meat during heating. CONCLUSION The results indicate that a concentration of 1.5% DKGM is the ideal setting for obtaining the desired rheological properties and textural characteristics (printability) of 3D‐printed minced meat products compared to other samples. In addition, the results showed that the addition of DKGM at 1.5% promotes the transition from α‐helix to β‐folding of proteins during heating, which facilitates the formation of gels. 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RESULTS As the DKGM content increased, the printing accuracy and stability initially increased and then declined, and the printing stability and accuracy increased to their highest levels (98.16% and 98.85%) with a 1.5% addition of DKGM. Furthermore, the addition of DKGM significantly enhanced the texture of 3D‐printed meat after heat treatments. When the DKGM content reached 1.5%, the hardness and springiness were 1.19 and 1.06 times higher than those of the control group. The results of low‐field nuclear magnetic resonance and Raman spectra revealed that DKGM enhanced the amount of bound water in 3D‐printed meat and encouraged changes in protein structure. After the addition of DKGM at 1.5%, the contents of bound water and β‐sheets were 7.67% and 12.89% higher than those of the control group, respectively, facilitating the development of a better gel network of minced meat during heating. CONCLUSION The results indicate that a concentration of 1.5% DKGM is the ideal setting for obtaining the desired rheological properties and textural characteristics (printability) of 3D‐printed minced meat products compared to other samples. In addition, the results showed that the addition of DKGM at 1.5% promotes the transition from α‐helix to β‐folding of proteins during heating, which facilitates the formation of gels. The results of the study contribute to the application potential of minced meat in the field of 3D food printing. © 2024 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley &amp; Sons, Ltd</pub><pmid>38334358</pmid><doi>10.1002/jsfa.13372</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-2074-0351</orcidid></addata></record>
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subjects 3-D printers
3D printing
Amorphophallus - chemistry
Animals
Bound water
Cooking - methods
Food Additives - analysis
Food Additives - chemistry
Food Handling - methods
gel properties
Gels
Gels - chemistry
Heat treatment
Heat treatments
Heating
Mannans - chemistry
Meat
Meat Products - analysis
Minced meat
NMR
Nuclear magnetic resonance
Pork
printing feasibility
Printing, Three-Dimensional
Protein structure
Proteins
Raman spectra
Raman spectroscopy
Rheological properties
Rheology
Stability
Swine
texture
Three dimensional printing
title Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork
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