Evaluating physicochemical, nutritional and sensory properties of plant-based surimi: A focus on protein source

This study focuses on the development and characterization of plant-based surimi formulations incorporating soy, pea, and mung bean protein isolates. Seven formulations were evaluated for their physicochemical, rheological, thermal, sensory, and nutritional properties to determine their potential as alternatives to traditional fish-based surimi. Among the tested formulations, the sample prepared with pea protein isolate exhibited textural attributes most comparable to conventional surimi, which was supported by scanning electron microscopy revealing a dense and continuous protein matrix. The pea protein-based surimi also demonstrated the highest whiteness index. Sensory evaluation further indicated a preference for the pea-based formulation, particularly in terms of texture and overall acceptability. Although the protein content of the plant-based surimi was lower than that of conventional surimi, the plant-based blend outperformed in fat and ash contents. These results underscore the critical role of protein source selection in the development of nutritionally balanced and functionally viable plant-based surimi products.