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구아검 첨가가 3D 프린팅을 위한 수리미 혼합물의 특성에 미치는 영향
나현식 ( Hyun-sik Na ),김동현 ( Dong-hyeon Kim ),이하영 ( Ha-young Lee ),이상민 ( Sang-min Lee ),유현지 ( Hyeon-ji Yu ),서고운 ( Go-wun Seo ),고창현 ( Chang Hyeon Ko ),박선우 ( Seon-woo Park ),최형욱 ( Hyung-wook Choi ),최예진 ( Y 한국수산과학회 2023 한국수산과학회지 Vol.56 No.6
Guar gum is an edible starch extracted from Cyamopsis tetragonolobus and used as an auxiliary ingredient to enhance the viscosity and adhesiveness of food and improve its emulsification stability. Here, characteristics of fish surimi mixture with various added amounts (0, 0.23, 0.45, 0.67, and 0.89 wt%) of guar gum were analyzed. In unheated su-rimi with guar gum, the pH decreased as the content increased. In the color values analysis, only the b* (yellowness) increased depending on the amount of added guar gum. The firmness increased with increasing guar gum content, and no significant difference in adhesiveness was observed. In heated surimi, a* (redness) and b* decreased in a content-dependent manner, and L* (lightness) was higher than that of unheated surimi. Regarding physical properties, the highest values of hardness, gumminess, and chewiness were observed in the heated surimi with 0.67 wt% of guar gum. However, no significant change was observed in springiness and cohesiveness. Results of sensory evaluation indicated that with higher guar gum content, only the hardness increased slightly, and significant differences were ab-sent in the remaining parameters. Thus, surimi with 0.67 wt% of guar gum is considered to be optimal for 3D printing.