Optimizing 3D Food Printing of Surimi via Regression Analysis: Physical Properties and Additive Formulations

This study aimed to optimize the three-dimensional (3D) printing parameters for surimi-based inks and investigate the effects of additives (starch, salt, and water) on the rheological and textural properties of surimi paste, aiming to develop a universal formulation applicable across three fish species: Alaska pollock, golden threadfin bream, and hairtail. By analyzing the hardness, adhesiveness, storage modulus (G'), and complex viscosity of the surimi inks, a formula was developed to identify the range of physical properties required for stable and precise 3D printing. The parameter windows to build a 3D structure with a 45° slope were as follows: hardness, 150-415 g/cm², and adhesion, -300 to -115 g. Mixing surimi with additives such as water, salt, and starch to obtain the desired physical properties facilitated the printing of 3D surimi samples using a 3D food printer.