DEVELOPMENT AND RHEOLOGICAL OPTIMIZATION OF 3D-PRINTED FISH PROTEIN GEL STRUCTURES

Three-dimensional (3D) food printing has emerged as a transformative innovation in food engineering, enabling the fabrication of customized, nutrient-dense foods with controlled geometry and texture. Fish protein, recognized for its high biological value and essential amino acid composition, remains underutilized in structured food applications due to challenges in texture stability and consumer acceptance. This study explores the development and rheological optimization of fish protein gel formulations suitable for extrusion-based 3D printing. Rheological properties, including viscosity, shear-thinning behavior, storage modulus (G), and loss modulus (G), were evaluated to determine printability and structural integrity. Process parameters such as extrusion speed, nozzle diameter, and printing temperature were optimized to enhance dimensional accuracy and mechanical strength. The findings demonstrate that controlled rheological modification significantly improves print fidelity and structural stability. The study highlights the potential of integrating marine protein utilization with digital food fabrication to promote sustainable protein innovation and value-added seafood products.