Development and characterization of plant-based surimi: A sustainable protein source for next-generation seafood
Description
The growing demand for sustainable protein sources has led to advancements in plant-based seafood alternatives, particularly surimi. This study developed and characterized plant-based surimi (PBS) using soy, pea, and mung bean protein isolates combined with konjac glucomannan and oleogel. Seven formulations were analyzed for their physicochemical, textural, rheological, and morphological properties. Pea protein-based surimi (PBS2) exhibited the highest hardness (3781.11 g) and chewiness (2106.37 g), attributed to its compact microstructure and strong gel network. In contrast, PBS6 (mung bean and pea protein) had the lowest hardness (1319.60 g) and chewiness (564.82 g), indicating weak protein cross-linking and an unstable gel structure. Differential scanning calorimetry showed that PBS7 (soy-pea-mung bean blend) had the highest thermal stability (denaturation at 150.56°C), suggesting enhanced protein interactions and gelation properties. Scanning electron microscopy revealed significant microstructural variations, with PBS2 forming a compact fibrous network similar to traditional fish-based surimi, whereas mung bean-based formulations displayed porous, discontinuous matrices. The findings highlight the impact of protein selection and blending strategies on PBS functionality. This study demonstrates that optimizing protein composition and processing conditions can lead to high-quality plant- based surimi, offering manufacturers a viable alternative to conventional seafood product.