Nutritional quality and benefit–risk ratio of 3D-printed fish developed from canned Mahi mahi (Coryphaena hippurus)

Abstract

BACKGROUND: Three-dimensional (3D) printing of fish combines the novel processing technique and the nutritional profile of fish. Despite increased customer acceptability, the fabrication of these products represents an effective strategy in combating deficiency disorders. In the present study, the effect of flour types on the proximate composition, amino acid profile, mineral profile, protein quality indices and benefit–risk ratio were evaluated for the developed 3D printed fish products, enriched with marine lipid. RESULTS: The protein content of wheat flour-based product was observed to be higher (430.2 g kg−1). Lysine was the predominant amino acid present. Indices such as essential amino acid index, nutritional index and biological value were found to be 67.47, 29.02 and 61.84, respectively, for wheat flour-based product compared to corn-flour based product 65.26, 21.03 and 66.1 for cornflour-based product. The presence of toxic heavy metals was very low in the products, with mercury, cobalt, chromium and nickel below detection levels. Phosphorus was present in satisfactory amounts in both the baked products (2096 and 1680 ppm in wheat flour and cornflour-based products, respectively). The benefit–risk ratio analysis yielded values lower than 1 for the products. CONCLUSION: The 3D printed fish products developed exhibited optimal nutritional composition. Calcium and potassium content were found to be of satisfactory quantity and iron and zinc in reasonable quantity for a 3D printed product. Glutamic acid was the major amino acid followed by aspartic acid, leucine and lysine. The study indicated a beneficial effect of consuming fish-based 3D printed product. © 2025 Society of Chemical Industry.