Deep-sea salt as a novel additive for 3D-printed surimi: boosting protein bonding, antioxidant capacity, and digestibility.

ABSTRACT: Enhancing both structural integrity and nutritional properties is crucial for developing a functional three-dimensional (3D)-printed surimi formulation. Herein, deep-sea salt was used as a substitute for conventional salt to develop 3D-printed surimi. The physicochemical properties, sensory scores, microstructural examinations, chemical bonding analysis, digestion studies, and antioxidant activity of the 3D-printed surimi were systematically evaluated. The results indicated that the 3D-printed surimi was formulated with the optimal proportions of deep-sea salt (1.5 %), rice starch (2.0 %), and lutein (0.5 %). Compared with the conventional salt, use of deep-sea salt altered the intermolecular interactions within surimi, thereby increasing ionic, hydrogen, and disulfide bonds by 68.3 %, 41.

SUBMITTER: Hu Y 

PROVIDER: S-EPMC12409813 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature