Food research international (Ottawa, Ont.)AnimalsAstacoideaEmulsionsGelsPrinting
Simulated analog crayfish meat based on 3D print: Effect of crayfish oil emulsion on gel properties of surimi.
Xiaofeng Zhan, Shuhui Yang, Weixia Zhou, Yanyan Wang, Jianhua Rong, Youming Liu, Chuan Li, Yongqiang Zhao, Shanbai Xiong, Yang Hu
Published: 202510.1016/j.foodres.2025.117313
Abstract
To address the low utilization of crayfish oil in crayfish by-products, this study aimed to extract oil from crayfish by-products and apply it to surimi gels to produce novel products. The investigation focused on the impact of various volume ratios…
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