Effect of Gelatin on the 3D Printing Forming Stability of Chicken Meat Paste

In this study, the effects of gelatin (0%, 2%, 4%, 6% and 8% (relative to meat mass)) on the 3D printing forming stability of chicken meat paste were investigated by rheological tests, gel strength measurement, nuclear magnetic resonance, and scanning electron microscopy. The results showed that chicken meat paste had shear thinning behavior irrespective of whether or not gelatin was added, which was suitable for 3D printing. Gelatin addition enhanced the viscosity and gel strength of chicken meat gel systems, thus effectively improving the 3D printing forming stability of chicken meat paste. However, excessive addition of gelatin affected the extrusion process of chicken meat paste and reduced the shape accuracy of printed samples. Addition of 4% gelatin resulted in good accuracy and forming stability, and the collapse rate of the printed shape was 2.46%. The cooking quality of the 3D printed sample with 4% gelatin was evaluated. It was found that 3D printing could increase its cooking loss, but improve its texture properties.