実験食品化学ジャーナル

Assessment of Plant-Based Fish Substitutes: A Review of Processing Methods and Product Quality

Abstract

Jagoda Piatkowska*, Sandra Troop and Maling Drawd

The demand for plant-based fish substitutes has been steadily increasing due to concerns over sustainability, animal welfare, and health. This review aims to assess the current state of processing methods and product quality of plant-based fish substitutes. Various processing techniques, such as extrusion, texturization, and encapsulation, have been employed to develop fish-like textures, flavors, and nutritional profiles in plantbased alternatives. Furthermore, the quality attributes of these substitutes, including sensory characteristics, nutritional composition, and shelf life, have been evaluated to determine their viability as fish substitutes. The review also examines the challenges associated with processing plantbased fish substitutes, such as achieving desirable texture and overcoming off-flavors. Strategies to enhance product quality, such as fortification with omega-3 fatty acids and improvement in flavor masking techniques, are discussed. Overall, this review provides valuable insights into the processing methods and product quality of plant-based fish substitutes, facilitating the development of sustainable and appealing alternatives to meet the increasing consumer demand.