Development and future prospects of 3D printed surimi products: A review

Applied Food Research Pub Date : 2025-02-05 DOI:10.1016/j.afres.2025.100757

Dieynabou Diao , Ruizhi Yang , Yijin Liu , Yadong Zhao , Meiling Chen , Yan Chen , Bin Zheng , Heng Yen Khong

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Abstract

As one of the dominant seafood products in the global market, consumers appreciate high-quality surimi products for their high nutritional value and unique taste. However, most surimi products on the market need appeal and attractiveness. Recently, the custom design of surimi products using 3D printing technology has been shown to not only make the surimi products more appealing but also to further extend their application in special diets. Although numerous studies have been conducted to optimize surimi inks, control 3D printing parameters, and develop post-processing techniques for 3D-printed surimi products, there are few reviews that collectively summarize the latest advances in the field of surimi 3D printing. This review presents an overview of the progress in 3D printing technology related to surimi and its products to fill the gap. It discusses the suitability of surimi as a 3D printing material, ink properties and printability, and innovative 3D to 6D printing techniques for surimi products. This review provides a basis for developing the application of 3D printing technologies in the food industry.

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3D打印鱼糜产品的发展与展望

作为全球市场上占主导地位的海鲜产品之一，高品质的鱼糜产品以其高营养价值和独特的口感受到消费者的青睐。然而，市场上的大多数鱼糜产品都需要吸引力和吸引力。最近，利用3D打印技术对鱼糜产品进行定制设计，不仅使鱼糜产品更具吸引力，而且进一步扩大了鱼糜产品在特殊饮食中的应用范围。虽然在优化鱼糜油墨、控制3D打印参数、开发3D打印鱼糜产品的后处理技术方面进行了大量的研究，但很少有综述对鱼糜3D打印领域的最新进展进行了综合总结。本文综述了与鱼糜及其产品相关的3D打印技术的进展，以填补这一空白。它讨论了鱼糜作为3D打印材料的适用性，油墨性能和可打印性，以及鱼糜产品的创新3D到6D打印技术。本文综述为3D打印技术在食品工业中的应用提供了基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Applied Food Research

CiteScore

4.50

自引率

0.00%

发文量