Evidence map›Paper›PMID 40917117›Full record

ArticleFood chemistry: X2025

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

Yaqin Hu, Zijing Lu, Zhiheng Hu, Guangyu Liu, Gaoshang Li, Jiayin Huang, Yaoxian Chin, Chunhong Yuan, Dongxue Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Yaqin HuCollege of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 572000, China.
Zijing LuCollege of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 572000, China.
Zhiheng HuCollege of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 572000, China.
Guangyu LiuCollege of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 572000, China.
Gaoshang LiSchool of Food Science and Engineering, Ningbo University, Ningbo 315800, Zhejiang, China.
Jiayin HuangCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Yaoxian ChinCollege of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 572000, China.
Chunhong YuanUnited Graduate School of Agricultural Sciences, Ueda 3-8-18, Morioka, Iwate 020-8550, Japan c Faculty of Agriculture, Iwate University, Ueda 3-8-18, Morioka, Iwate 020-8550, Japan.
Dongxue WangCollege of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 572000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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.

Indexed as

3D printingChemical bondingDeep-sea saltMicrostructureResponse surfaceSurimi product

Identifiers

PMID40917117
PMCPMC12409813

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.