Development of plant-based fish analog: Optimization using D-optimal mixture design and fuzzy analysis, Characterization and shelf life study

Abstract

This study aims to develop an analog fish product with comparable nutrients using plant-based materials such as oyster mushrooms, nori, and kombu and grade them on the 9-point hedonic scale for sensory characteristics such as appearance, aroma, juiciness, texture, and taste. Oyster mushrooms are high in protein and have an umami flavor amplified by adding seaweeds such as nori and kombu to give them a fishy flavor. The mushroom has a flaky texture that helps it resemble the fish's texture. We combined hydrated mushrooms and seaweeds with maize flour, baking powder, salt, and MSG to make the balls. The concentration of ingredients such as oyster mushroom, nori, kombu, baking powder, salt, and MSG was optimized using one-factor optimization. The final concentration of 6 % nori, 4 % kombu,24 % corn flour, 0.9 % baking powder, 1 % salt, 1 % MSG, and 63.1 % oyster mushroom using sensory data. Response surface methodology was also used to predict the appropriate model for the production of the fish analogs in which 8 % nori, 6 % kombu,23.981 % corn flour, 0.6 % baking powder, 0.81 % salt, 1.2 % MSG, and 59.4 % oyster mushroom using the D- optimal mixture design method. The sensory characteristics of vegan fish analogs were analyzed using the fuzzy scale (F1–F6), and samples were screened based on similarity values. The shelf life study was also carried out using an optimized formulation by treating with citric acid, adding preservatives like sodium benzoate and potassium sorbate, and in combination with potassium sorbate and citric acid. During the storage, antioxidant capacity, phytochemical analysis, rancidity study, moisture content, and microbial study were recorded.