Making Plant-Based Fish Products Delicious And Nutritious
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There are many reasons to avoid eating fishes. Beyond the ethical arguments, overfishing can harm marine diversity and the environment. Some people are also concerned about zoonotic diseases or molecules in fish flesh such as microplastics and heavy metals that can pose health risks.
Today, there are a growing number of plant-based alternatives to fish meat. According to this report, U.S. sales of vegan fish products reached $12 million in 2020, and investments in the space are increasing. The report covers the popular proteins, nutrients, structures, and techniques that go into creating fish alternatives. Researchers analyzed products on the market in Asia, Europe, and North and South America.
Many plant-based manufacturers aim to provide a comparable protein profile to real fishes. To achieve this goal, the proteins must be digestible and contain essential amino acids. The authors point out that, unlike fish protein, most plant proteins are incomplete, meaning they lack some amino acids in sufficient quantities. In addition, fish analogs may have a different macronutrient profile than real fish; for example, alternatives often have less protein and more carbohydrates or fats than fish meat.
The proteins used to create alternative fish products typically include wheat, pea, soy, chickpea, faba, lentil, lupin, rice, and navy bean. These proteins can be combined to complement each other’s amino acid profiles. Soy is high in fat and protein and complementary in amino acid profile to wheat. Thus, the report notes that these two sources of plant protein are often paired in fish analogs. Other less common plant proteins used for fish alternatives are seaweed, sunflower seeds, and rapeseed.
According to the authors, companies also pay attention to minerals and vitamins when designing alternative fish products, and these products can already be nutritious thanks to their plant-based nature. Soy contains healthy polyunsaturated fats, while wheat is high in potassium, phosphorus, magnesium, calcium, and vitamins B and E. Both wheat and pea proteins have strong omega-6 to omega-3 fatty acid ratios. To further boost the nutritional value of fish analogs, manufacturers often enrich them with vitamins A, B, and D as well as omega-3 fatty acids, which are also common in fish flesh.
The review also outlines the methods used to imitate the structure of fish muscle fibers. Though it is difficult, ingredients and technologies can recreate the qualities of processed products like fish filets, fish sticks, and smoked slices. Additives that create desirable textures include the konjac plant fiber glucomannan, potato starch, and xanthan gum. Wheat protein also creates elasticity. An advantage of many plant proteins is that they are good for emulsifying water and oils or thickening liquids, which may make them versatile and easier to work with.
To create plant-based fish products, pressure-cooking at high temperatures can create textured vegetable proteins similar to fish flesh (called extrusion), and 3D printing can create complex layering. A common version of this process involves extrusion-based printing, where plant proteins are laid on top of each other. The authors describe an emerging technology called 4D printing, which creates 3D-printed items that can change structure depending on the environment. Other new technologies are wet spinning, electrospinning, directional freezing, and shear cell technology, each used to create a fibrous texture.
One issue associated with creating fish analogs is that popular soy and wheat ingredients are common allergens. However, the authors note that pea protein, an alternative ingredient, is not allergenic. In addition, manufacturers should bear in mind that the neutral pH of plant-based products may cause them to spoil easily, complicating storage and shipping. The processed nature of fish alternatives can also create harmful byproducts that may pose health risks. Finally, the report mentions that vegetable proteins can be bitter compared to fish flesh. To get around this, producers can use spices and flavorings like yeast to make fish alternatives more delicious.
Advances in technology and innovative strategies allow companies to replicate the flavor of seafood and match or surpass its nutritional benefits. With more people turning to plant-based alternatives and widening the array of plant proteins in use, the future of fish replacements looks promising.
https://www.mdpi.com/2076-3417/13/7/4509