Nutritional quality and benefit-risk ratio of 3D-printed fish developed from canned Mahi mahi (Coryphaena hippurus)
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View abstract on PubMed
Summary
This summary is machine-generated.This study shows 3D printed fish products offer optimal nutrition, with wheat flour-based options having higher protein. These innovative fish products are beneficial for consumption and combating nutritional deficiencies.
Area Of Science
- Food Science and Technology
- Nutritional Science
- Biotechnology
Background
- Three-dimensional (3D) printing of fish offers a novel processing technique with significant nutritional benefits.
- Fabrication of 3D printed fish products is an effective strategy to combat nutritional deficiency disorders.
- Marine lipid enrichment enhances the nutritional profile of 3D printed fish.
Purpose Of The Study
- To evaluate the effect of different flour types on the nutritional composition of 3D printed fish products.
- To analyze the amino acid profile, mineral content, and protein quality indices.
- To assess the benefit-risk ratio of the developed 3D printed fish products.
Main Methods
- Proximate composition analysis
- Amino acid profiling
- Mineral content determination
- Protein quality index calculation
- Benefit-risk ratio assessment
Main Results
- Wheat flour-based 3D printed fish products exhibited higher protein content (430.2 g/kg).
- Lysine was the predominant amino acid, with wheat flour products showing higher essential amino acid index and nutritional index.
- Minerals like phosphorus, calcium, potassium, iron, and zinc were present in satisfactory to reasonable quantities. Toxic heavy metals were below detection levels.
- Benefit-risk ratio was below 1 for all products.
Conclusions
- The developed 3D printed fish products possess optimal nutritional composition.
- Wheat flour-based products demonstrated superior protein content and certain quality indices.
- Consumption of these fish-based 3D printed products is indicated to have beneficial health effects.
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