Abstract
Global meat consumption continues to rise, yet a contrasting trend is observed in developed economies, where the growing demand for plant-based meat analogues is contributing to a stagnation in traditional meat consumption. This shift, coupled with the vulnerability of livestock farming to climate change, underscores the need for improved alternative products. Innovative technologies like additive manufacturing (3D printing) have emerged as promising tools to produce meat analogues with fibrillar structures closely resembling muscle tissue.
In this study, formulations based on soy protein (Glycine max (L.) Merril) and pea protein (Pisum sativum L.) were combined with varying proportions of alginate and transglutaminase as food inks for 3D printing. The composition of ingredients in these formulations significantly influenced printing parameters such as speed and layer height. Pea protein-based formulations exhibited a broader printing window and superior shape fidelity, while soy-based formulations demonstrated minimal deformation over time. Furthermore, the interaction between alginate and transglutaminase as crosslinking agents impacted on key textural attributes, including hardness and cohesiveness. These findings highlight the potential of tailored formulations and crosslinking strategies to enhance the structural properties of 3D-printed meat analogues.
