Journal of Experimental Food Chemistry

Department of Animal Science, Warsaw University of Life Sciences, Warsaw, Poland

Publications

• Review Article   
  Assessment of Plant-Based Fish Substitutes: A Review of Processing Methods and Product Quality
  Author(s): Jagoda Piatkowska*, Sandra Troop and Maling Drawd
  
  The demand for plant-based fish substitutes has been steadily increasing due to concerns over sustainability, animal welfare, and health. This review aims to assess the current state of processing methods and product quality of plant-based fish substitutes. Various processing techniques, such as extrusion, texturization, and encapsulation, have been employed to develop fish-like textures, flavors, and nutritional profiles in plantbased alternatives. Furthermore, the quality attributes of these substitutes, including sensory characteristics, nutritional composition, and shelf life, have been evaluated to determine their viability as fish substitutes. The review also examines the challenges associated with processing plantbased fish substitutes, such as achieving desirable texture and overcoming off-flavors. Strategies to enhance product quality, such as fortificatio.. Read More»
  DOI: 10.37421/2472-0542.2023.9.444

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