Work

Evaluating physicochemical, nutritional and sensory properties of plant-based surimi: A focus on protein source

Year: 2025

Type: article

Abstract: This study focuses on the development and characterization of plant-based surimi formulations incorporating soy, pea, and mung bean protein isolates. Seven formulations were evaluated for their physicochemical, rheological, thermal, sensory, and nutritional properties to determine their potential as alternatives to traditional fish-based surimi. Among the tested formulations, the sample prepared with pea protein isolate exhibited textural attributes most comparable to conventional surimi, which was supported by scanning electron microscopy revealing a dense and continuous protein matrix. The pea protein-based surimi also demonstrated the highest whiteness index. Sensory evaluation further indicated a preference for the pea-based formulation, particularly in terms of texture and overall acceptability. Although the protein content of the plant-based surimi was lower than that of conventional surimi, the plant-based blend outperformed in fat and ash contents. These results underscore the critical role of protein source selection in the development of nutritionally balanced and functionally viable plant-based surimi products. • Plant-based surimi was made using soy, pea, and mung bean protein isolates. • Pea protein-based surimi had greater gel strength and compact microstructure. • Konjac glucomannan and oleogel enhanced texture, appearance, and moisture retention.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103257

Authors: Shahriyar Valizadeh, Armin Mirzapour-Kouhdasht, Mahagani Lasciers, Reza Tahergorabi

Institutions: North Carolina Agricultural and Technical State University, Purdue University West Lafayette

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330