Instrumental and Sensory Texture Characterization of Plant-Based Salmon Sashimi Analogs Formulated With Konjac...

While plant-based analogs for cooked seafood are increasingly common, replicating the soft, moist, and oily texture of raw salmon sashimi remains challenging. This study developed a plant-based salmon sashimi analog structured with hydrocolloid-oil gels (konjac glucomannan, agar, and palm oil). Four oil levels and three heating times were systematically varied to modulate gel texture. Texture was evaluated by instrumental texture profile analysis (TPA), puncture tests, and descriptive sensory analysis with trained panelists. Increasing palm oil content and longer heating increased instrumental hardness and springiness, while cohesiveness and expressible moisture decreased. The sensory analysis results showed relatively close values to the salmon reference for firmness and mouth-coating, whereas elasticity tended to be higher and juiciness lower. Significant relationships were observed between instrumental texture parameters and sensory perceptions, with instrumental hardness strongly associated with sensory firmness and instrumental springiness with sensory elasticity (p < 0.05). In contrast, juiciness and mouth-coating were negatively correlated with firmness and elasticity, suggesting that softer matrices may contribute more strongly to lubrication-related sensory perception during oral processing. Lower cohesiveness and shorter puncture distance were associated with easier fracture during chewing. Among the tested conditions, the formulation containing 70 g/kg palm oil, 17.25 g/kg konjac, and 60 min heating most closely resembled the salmon reference. Together, these findings show that combined instrumental and sensory evaluation can support texture-oriented formulation of salmon sashimi analogs. PRACTICAL APPLICATIONS: This study provides a practical formulation strategy for developing plant-based salmon sashimi analogs using a konjac-agar-palm oil gel matrix. The observed relationships between instrumental texture measurements and sensory perception suggest that selected instrumental parameters may be useful as quality control indicators. Specifically, springiness may indicate perceived elasticity, whereas puncture distance may reflect brittleness. The identified formulation (70 g/kg palm oil, 17.25 g/kg konjac, 60 min heating) may provide a useful basis for the further development of plant-based salmon sashimi analogs.