The improvement of freeze-thaw stability of surimi 3D printing products by fructooligosaccharides/trehalose-based natural deep eutectic solvent

Puntos clave

• Improved freeze-thaw stability was achieved, enhancing the overall quality of the surimi products.
• Key evidence indicates that utilizing fructooligosaccharides and trehalose results in significant stability enhancement.
• The method involved applying a natural deep eutectic solvent in the formulation of 3D printed surimi products.
• These findings highlight the potential for longer shelf life of surimi products, benefiting food preservation.