Nutritional quality and benefit-risk ratio of 3D-printed fish developed from canned Mahi mahi (Coryphaena hippurus).

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-07-19 DOI:10.1002/jsfa.70067

Meembidi Rasheeda, Chitradurga Obaiah Mohan, Pankaj Kishore, Sasikala Remya, Jaganath Bindu

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Abstract

Background: Three-dimensional (3D) printing of fish combines the novel processing technique and the nutritional profile of fish. Despite increased customer acceptability, the fabrication of these products represents an effective strategy in combating deficiency disorders. In the present study, the effect of flour types on the proximate composition, amino acid profile, mineral profile, protein quality indices and benefit-risk ratio were evaluated for the developed 3D printed fish products, enriched with marine lipid.

Results: The protein content of wheat flour-based product was observed to be higher (430.2 g kg^-1). Lysine was the predominant amino acid present. Indices such as essential amino acid index, nutritional index and biological value were found to be 67.47, 29.02 and 61.84, respectively, for wheat flour-based product compared to corn-flour based product 65.26, 21.03 and 66.1 for cornflour-based product. The presence of toxic heavy metals was very low in the products, with mercury, cobalt, chromium and nickel below detection levels. Phosphorus was present in satisfactory amounts in both the baked products (2096 and 1680 ppm in wheat flour and cornflour-based products, respectively). The benefit-risk ratio analysis yielded values lower than 1 for the products.

Conclusion: The 3D printed fish products developed exhibited optimal nutritional composition. Calcium and potassium content were found to be of satisfactory quantity and iron and zinc in reasonable quantity for a 3D printed product. Glutamic acid was the major amino acid followed by aspartic acid, leucine and lysine. The study indicated a beneficial effect of consuming fish-based 3D printed product. © 2025 Society of Chemical Industry.

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以马希鱼罐头为原料的3d打印鱼的营养品质和收益风险比。

背景：鱼的三维打印结合了新的加工技术和鱼的营养特征。尽管越来越多的客户接受，这些产品的制造代表了对抗缺乏性疾病的有效策略。在本研究中，研究了面粉类型对开发的富含海洋脂质的3D打印鱼制品的近似组成、氨基酸特征、矿物质特征、蛋白质品质指标和收益风险比的影响。结果：小麦粉蛋白含量较高（430.2 g kg-1）。赖氨酸是主要的氨基酸。小麦基产品的必需氨基酸指数、营养指数和生物学价值分别为67.47、29.02和61.84，玉米基产品的必需氨基酸指数为65.26、21.03和66.1。这些产品中有毒重金属的含量非常低，汞、钴、铬和镍均低于检测水平。两种烘焙产品的磷含量均符合要求（小麦粉和玉米粉制品的磷含量分别为百万分之2096和1680）。收益风险比分析结果显示，这些产品的收益风险比低于1。结论：所研制的3D打印鱼制品具有最佳的营养成分。发现钙和钾的含量是令人满意的数量，铁和锌在一个3D打印产品的合理数量。主要氨基酸为谷氨酸，其次为天冬氨酸、亮氨酸和赖氨酸。该研究表明，食用以鱼类为基础的3D打印产品具有有益的效果。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.