Effect of Egg White on 3D Printing and Textural Characteristics of Chicken Gel

To investigate the effect of egg white on chicken gel 3D printing and textural properties, 3D-printable chicken ink was prepared by adjusting the mass ratio of egg white in the chicken gel. After determining the rheological properties of the 3D-printed chicken ink, samples made from the chicken ink using an extrusion-type 3D printer were heated to form chicken gel. The swallowability of chicken gel was analyzed according to the methodology of the International Dysphagia Diet Standardisation Initiative (IDDSI). The textural properties, cooking loss, and water-holding capacity of the chicken gel were characterized and analyzed. Results indicated that adding egg white enhanced the 3D printability and fidelity of chicken ink. The pseudoplasticity and flowability of chicken ink were improved by egg white, enabling stable ink flow under low-pressure continuous flow. The shear recovery (93.03%), viscosity magnitude, yield stress, and viscoelastic properties of chicken ink were regulated by egg white. The swallowing test conducted according to the IDDSI methodology indicated that the egg white-modified chicken gel belonged to Level 5 Mashable Wet Food for dysphagia. Patients could easily chew and swallow it without posing a significant aspiration risk. Egg white could improve the cohesiveness, strength, elasticity, resilience, and chewiness of chicken gel. In addition, chicken gel enriched with egg white boasted high moisture content, making it suitable for individuals with dysphagia due to xerostomia. Research indicated that egg white served as a natural texturizer for chicken gel, significantly enhancing the 3D printability of chicken paste while improving its chewability and safety for swallowing.