Improvement of rheological properties and 3D printability of pork pastes by the addition of xanthan gum

Abstract

This study evaluated the effect of xanthan gum (XG) on the rheological properties and 3D printability of pork pastes. Five treatments with different levels of XG (0, 2, 4, 6, and 8 g/kg), labeled as X-0, X-2, X-4, X-6, and X-8, respectively, were performed. XG addition increased yield stress, viscosity, shear stress, recovery percentage, storage modulus, loss modulus and average and initial flow forces, respectively (P < 0.05). Low-field nuclear magnetic resonance results showed that XG addition decreased T21 and T22 (P < 0.05). The accuracy and stability results revealed that the best printing parameters were: nozzle diameter, 1.55 mm; layer height, 2 mm; printing speed, 35 mm/s; printing filling percent, 90%, and addition level, 6 g/kg XG. XG addition improved hardness, chewiness, springiness, cohesiveness, adhesiveness and density, respectively (P < 0.05). Overall, XG addition enhanced the shear-thinning behavior, self-supporting ability and 3D printability of the pork pastes. The data of this study laid a certain foundation for the practical application of pork 3D printing.