A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies

• 발행기관: 한국축산식품학회
• 저자명: Hyung-Youn Choi Eun-Jin Lim Hack-Youn Kim
• 간행물 정보: 『Food Science of Animal Resources』제45권 제1호, 282~302쪽, 전체 21쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.01.01

국문 초록

Production of alternative proteins is crucial for the development of future protein resources. This study explored the creation of sustainable animal resources by combining extrusion molding and three-dimensional (3D) printing technologies. Extrusion effectively organizes vegetable proteins at high temperatures and pressures to replicate meat-like textures, and high-moisture extrusion successfully mimics the fiber structure of conventional meat. However, many meat analogs products still differ from conventional meat in terms of sensory properties such as texture, juiciness, and flavor, indicating the need for quality improvement. Researchers have leveraged 3D printing technology to incorporate fat analogs and enhance the appearance and texture through muscle fiber simulation. This technology allows for precise arrangement of muscle fibers, formation of adipose tissue, and marbling, thereby improving the overall sensory experience. By combining extrusion and 3D printing, we can enhance the nutritional and organoleptic qualities of meat analogs, ultimately meeting consumer expectations and achieving a balance between plant- and animal-based materials.

목차

Limits and Technological Orientation of Future Protein Resources

Manufacturing Technologies for Producing Future Protein Resources

Development of Future Protein Resources Using Extrusion Molding Processes

Developing Future Protein Resources Using Three-Dimensional Printing Technology

The Need to Develop Future Animal Resources through the Convergence of Various Technologies

References

키워드

alternative proteins high-moisture extrusion three-dimensional (3D) printing meat analogs quality improvements