More mock seafood options are needed because of unsustainable fishing and aquaculture practices, which can harm the environment. Now, researchers have a new approach for creating desirable vegan seafood mimics that taste good, while maintaining the healthful profile of real fish. They 3D-printed an ink made from microalgae protein and mung bean protein, and their proof-of-concept calamari rings were air-fried into a snack.
In the refrigerated grocery store aisle, meat alternatives greatly outnumber plant-based seafoods. But more mock seafood options are needed because of unsustainable fishing and aquaculture practices, which can deplete the supply and harm the environment. Today, researchers present a new approach for creating desirable vegan seafood mimics that taste good, while maintaining the healthful profile of real fish.
While some mock seafood products -- such as imitation crabmeat made from minced and reshaped pollock or other white fish -- are already on the market, making mimics from plants has been a challenge. It's hard to achieve the nutritional content, unique textures and mild flavors of cooked fish meat using vegetables or fungi."Plant-based seafood mimics are out there, but the ingredients don't usually include protein.
"We printed salmon filets with protein from red lentils because of the protein's color, and we've printed shrimp," says Huang."Now, we wanted to print something else interesting with the potential for commercialization -- calamari rings." 3D printing gave the seafood mimic structure and texture, but consumers will still want to bake, fry or sauté it, just like they do with real squid, says Huang. So, in an initial cooking test, Vijayan air-fried some of the samples as they would be prepared for a snack. The researchers tried the plant-based calamari, remarking on their acceptable taste and promising texture properties.
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