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
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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