Abotsi Enoch Enorkplim, Panagodage Yashodha, English Marcia
Boreal Ecosystems, Grenfell Campus, Memorial University of Newfoundland, Newfoundland, Canada.
Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada.
Curr Res Food Sci. 2024 Sep 17;9:100860. doi: 10.1016/j.crfs.2024.100860. eCollection 2024.
Fish are an important food source; however, the sustainability of current seafood supplies is a major concern for key stakeholders. The development of plant-based seafood alternatives may be suitable products to alleviate some of the pressures on aquatic ecosystems and help support environmental sustainability. However, the wide-spread adoption of these products weighs heavily on the ingredients used in the formulations which should not only satisfy nutritional and sustainability targets but must also meet consumer approval and functionality. In this review, we highlight recent advances in our understanding of the nutritional quality and sensory challenges in particular flavour (which includes taste and aroma), that have so far proven difficult to overcome in the development of plant-based seafood alternatives. Protein interactions that contribute to flavour development in plant-based seafood alternatives and the factors that impact these interactions are also discussed. We also review the recent advances in the innovative technologies used to improve the texture of products in this emerging food category. Finally, we highlight key areas for targeted research to advance the development of this growing segment of food products.
鱼类是重要的食物来源；然而，当前海产品供应的可持续性是关键利益相关者的主要关切。植物性海产品替代品的开发可能是缓解水生生态系统压力并有助于支持环境可持续性的合适产品。然而，这些产品的广泛采用对配方中使用的成分有很大影响，这些成分不仅要满足营养和可持续性目标，还必须获得消费者认可并具备功能性。在本综述中，我们重点介绍了我们对营养质量和感官挑战（特别是风味，包括味道和香气）的最新认识进展，到目前为止，这些挑战在植物性海产品替代品的开发中已证明难以克服。我们还讨论了促成植物性海产品替代品风味形成的蛋白质相互作用以及影响这些相互作用的因素。我们还回顾了用于改善这一新兴食品类别产品质地的创新技术的最新进展。最后，我们强调了针对性研究的关键领域，以推动这一不断增长的食品类别产品的开发。
