ArticleFood chemistry: X2026
Study on the modulation of the properties of 3D printing pork mince and interaction mechanisms with myofibrillar proteins and fatty acids by gelatin.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Gelatin significantly enhanced the printability of 3D-printed pork meat paste, while improving both gel strength and structural stability, indicating that the system exhibits solid-state properties. When 1% gelatin is added, the proportion of free water in the minced meat is significantly higher than that with other addition amounts. The addition of gelatin promotes the stability of the three-dimensional network structure of the gel system.The fatty acids (oleic acid and palmitic acid) in pork meat paste can form complexes with myofibrillar proteins, altering the intrinsic fluorescence intensity of myofibrillar proteins through static quenching. The addition of gelatin alters the fluorescence quenching capacity of fatty acids on myofibrillar proteins but maintains static quenching as the primary mechanism, while modifying the microenvironment surrounding tryptophan and tyrosine residues. Palmitic acid exhibits higher binding affinity to myofibrillar proteins compared to oleic acid.
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