3D printability of surimi gels improved after adding Pickering emulsion gels stabilized by myosins from Aristichthys nobilis.

The 3D printing of surimi-based foods holds the promise for personalized nutrition. The printability and functional performance of surimi inks still need to be improved. The effect of Pickering emulsion gels stabilized by bighead carp myosin (BCMPEGs) on the perfomance and properties of 3D printing surimi inks was investigated. BCMPEGs reduced the apparent viscosity of surimi inks to enable smooth extrusion for improving the printing accuracy of surimi inks, especially after adding 20% BCMPEGs. Besides, BCMPEGs could enhance the whiteness and water holding capacity of 3D printing surimi gels through dense gel network formation. Furthermore, BCMPEGs acted as fillers to restrict free water mobility and improve the matrix homogeneity to yield high gel strength for 3D printing surimi gels. Additionally, BCMPEG-modified 3D printing surimi gels were ideal for dysphagia diets. This work provides a strategy of constructing protein-stabilized Pickering emulsion gels to develop 3D-printable surimi for customized nutrition and texture.