Deep-sea salt as a novel additive for 3D-printed surimi: boosting protein bonding, antioxidant capacity, and...

Enhancing both structural integrity and nutritional properties is crucial for developing a functional three-dimensional (3D)-printed surimi formulation. Herein, deep-sea salt was used as a substitute for conventional salt to develop 3D-printed surimi. The physicochemical properties, sensory scores, microstructural examinations, chemical bonding analysis, digestion studies, and antioxidant activity of the 3D-printed surimi were systematically evaluated. The results indicated that the 3D-printed surimi was formulated with the optimal proportions of deep-sea salt (1.5 %), rice starch (2.0 %), and lutein (0.5 %). Compared with the conventional salt, use of deep-sea salt altered the intermolecular interactions within surimi, thereby increasing ionic, hydrogen, and disulfide bonds by 68.3 %, 41.4 %, and 6.2 %, respectively, which increased gel strength by 38.8 %. In addition, deep-sea salt enhanced the antioxidant capacity and in vitro digestibility of surimi, increasing the latter from 64.2 % to 70.7 %. These results indicate that deep-sea salt enhances the nutritional functionality of 3D-printed surimi, making it a valuable additive for the development of functional seafood products.