Physicochemical and sensory characterization of raw tuna muscle for plant-based fish analogs development purposes

Plant-based fish analogs are in trend for their potential to reduce overfishing and for providing enriched dietary options. Tuna is popular for raw food applications, especially the bluefin species group (<i>Thunnus thynnus, T. orientalis</i> and <i>T. maccoyii) and</i> yellowfin (<i>T. albacares</i>). The objective was to characterize the raw muscle of these species, identifying the most important traits and providing reference values for the development of plant-based analogs. Key factors to mimic in raw fish analogs include achieving a protein content of 25 %, emphasizing omega-3 DHA, and incorporating essential micronutrients. Visual attributes, such as color, translucency, and macrostructural aspects must be meticulously replicated. Additionally, capturing the subtle, delicate taste and aroma and replicating instrumental texture measurements are crucial yet challenging. This study highlights the importance of balancing nutrition, taste, texture, and visual appeal together to achieve consumer satisfaction, provides reference values, and establishes a pathway for developing plant-based raw tuna analogs.