Plant-Based Seafood Analogs

Area of Science:

• Food Science
• Sustainable Diets
• Biomaterials

Background:

• Growing global demand for sustainable diets, driven by environmental, health, and animal welfare concerns.
• Traditional animal-based foods, particularly fish and seafood, have significant negative environmental and health impacts.
• Consumer preference for traditional seafood necessitates the development of plant-based alternatives that replicate sensory properties.

Purpose of the Study:

• To review methods for creating plant-based seafood analogs with fish-like textures.
• To analyze techniques for mimicking the nanometric fibrous-gel structure of fish and seafood.
• To discuss the role of protein properties and functional ingredients in analog development.

Main Methods:

• Review of common protein structuring techniques: hydrospinning, electrospinning, extrusion, and 3D printing.
• Analysis of the physicochemical and functional properties of plant-based proteins.
• Consideration of non-protein functional ingredients for texture and sensory enhancement.

Main Results:

• Various techniques can structure plant proteins to mimic fish texture.
• Optimizing technique conditions and ingredient selection is crucial for successful analog development.
• The nanometric fibrous-gel structure is key to replicating seafood's mouthfeel.

Conclusions:

• Advanced structuring techniques offer viable pathways for plant-based seafood analogs.
• Further research into protein-ingredient interactions will enhance analog realism.
• Successful plant-based seafood can support dietary shifts towards sustainability.