Texture analysis in action: plant-based fish texture

This month in the lab we have been comparing the firmness and toughness of plant based vs standard tuna and plant based vs standard fish fingers. Whilst cultured or plant based fish products are yet to hit centre stage in most countries of the world, what is known is that for a consumer branching out to try a new, unfamiliar protein source when it becomes available, it is vital that its texture is favourable especially when it must have the ‘same-as’ sensory experience.

Texture analysis is the key comparative tool in this instance as it will provide a benchmark for the traditional fish or fish product that the manufacturer must aim for in order to maintain textural expectations of alternative food formats.

Textural expectations of fish

It is important that the properties of plant-based fish are the same as normal fish because it allows for a more seamless transition for consumers who are used to the taste and texture of fish. It also allows for more options for people who choose to avoid eating fish for ethical, environmental or health reasons.

Textural properties of fish that are important to consumers and impact their enjoyment include:

• Firmness: Consumers tend to prefer fish that has a firm texture, which is indicative of freshness and a good quality product.

• Flake: Consumers generally prefer fish that flakes easily when cooked, as it is an indication of good texture and tenderness.

• Moisture: Fish that is moist and not dry is generally preferred by consumers.

• Elasticity: Fish that has a moderate elasticity is preferred by consumers, as it is indicative of good texture and flavour.

The above curves were produced from testing plant based tuna and real tuna using the mini Kramer shear cell to evaluate shear and cutting properties of tuna flakes.

Test results obtained from the two samples gave the following typical mean values:

Flesh tenderness can be measured using a blade cutting test on a Texture Analyser to replicate the action that the teeth perform when closing down and biting a food sample. The force required to cut through the flesh is measured, with a lower cutting force indicating a more tender flesh. Using multiple blades in a texture analysis test, however, can reduce measurement error and increase reliability, and averaging results from multiple cuts or blades can provide a more representative measurement if the sample has significant texture variations. The maximum force is recorded as firmness and area below the curve as toughness.

Firmness and toughness measurement of plant based vs. standard fish fingers

The two major textural parameters of fish fingers that are of importance to consumers are coating crispness and tenderness of the flesh. Proper texture enhances the appeal and desirability of the fish fingers, and it can affect the perception of taste, juiciness, and overall enjoyment.

The above curves were produced from testing plant based fish fingers and real fish fingers using the 5-blade head of a Kramer Shear Cell to examine and compare the shear/cutting properties

Test results obtained from the two samples gave the following typical mean values:

For plant-based fish and fish fingers to be well-received, it is essential that they match the texture of traditional fish fingers. The results obtained in the lab show that the plant based tuna was significantly softer and less tough whilst the plant based fish fingers where significantly firmer and more tough than their standard products.

Plant-based alternatives that mimic seafood are cropping up at restaurants and grocery stores around the world and “cultivated” seafood grown in labs from real cells, is on the horizon too with Blue Nalu, Remilk, Upside Foods and New Age Meats identifying that texture is a priority to create the ‘same-as’ sensory experience in the cell cultured food market. It’s only a matter of time before the legislation catches up with the technology to produce these products and it’s a race to get the best product in place at the start line! And that is when a Texture Analyser needs to be employed.

Read our blog posts about meat and fish product texture analysis

See how meat and fish industry leaders use texture analysis to get ahead of their competition 

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplusC texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

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