Simulated construction of plant-based fish meat with composite structure via dual-nozzle extrusion 3D printing

• Published in: Food Physics Vol. 2; p. 100028
• Main Authors: Li, Jie, Hu, Haohao, Niu, Ruihao, Zhu, Qingqing, Yao, Siyu, Zhou, Jianwei, Liu, Donghong, Xu, Enbo
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.09.2025
• Subjects: 3D printing precision; Customized food; Fish tissue simulation; Multi-outlet extrusion; Plant-derived product; 3D printing precision; Fish tissue simulation; Multi-outlet extrusion; Customized food; Plant-derived product
• ISSN: 2950-0699
• DOI: 10.1016/j.foodp.2024.100028

Three-dimensional (3D)-printed fish analogs are gradually nearing the ability to mimic real fish meat in response to personal demand, supply pressure, food safety, and environmental concerns. However, the use of 3D food printing to simulate the composite structure of real meat tissue remains a challenge. In this study, we used dual-nozzle 3D printing technology to construct plant-based yellow croaker tissue analogs by soy protein isolate–xanthan gum-starch complex (as simulated muscle ink) and nanostarch-carrageenan emulsion gel (as simulated fat ink). We successfully prepared 3D-printed fish meat with a high simulation composite structure by constructing a muscle/fat biphasic 3D model and optimizing the printing process. The texture, moisture distribution, and nutrient content of the simulated fish meat were analyzed and compared with real yellow croaker meat, demonstrating that 3D-printed plant-based yellow croaker flesh with a composite structure had a good simulation quality.