Optimizing Tilapia-based surimi ink for 3D printing: Enhancing physicochemical properties and printability with Ulva powder

Abstract

The elderly face malnutrition and dysphagia. 3D printing with high-protein surimi offers an innovative way to customize nutrition and texture of foods for the elderly. This study explored whether tilapia-based surimi ink (TBSI) with Ulva powder (UP, 0-3 %) could improve physicochemical properties and printability as an alternative to traditional pollock-based surimi ink (PBSI). TBSI showed a more uniform microstructure, greater water-holding capacity (WHC), and better printability with consistent extrusion than PBSI. Adding UP to TBSI promoted cross-linking and enhanced microstructure and WHC. Rheological analysis revealed that all inks exhibited shear-thinning behavior. UP increased complex viscosity, storage modulus, and loss modulus. Notably, UP above 2 % improved protein matrix uniformity, structural integrity, and printability, as confirmed by FT-IR and 3D printing tests. The hardness of steamed TBSI fish cake increased when infill density increased. This study highlights the potential of TBSI with UP for 3D printing to prepare personalized and elderly-friendly food.

Keywords: 3D printing; Senior-friendly foods; Surimi; Tilapia; Ulva.