Application of Plant-Based Proteins in the Development of Fish and Meat Analogues Products

Abstract

Consumer preferences are shifting from traditional animal-derived meat products to plant-based alternatives, which fulfill the demand for protein and the growing need for nutritious, sustainable food. The innovative plant-based meals offer textures, flavors, and cooking properties similar to traditional meat and fish, making them a popular choice for those seeking a more sustainable diet. Many cereals and non-cereal-based proteins, including soy, wheat, rice, and corn, are well suited to simulate and mimic the fibrous properties of meat and fish counterparts. Various technologies, including texturization of vegetable protein, extrusion, wet spinning, and 3D/4D printing, are being explored for their role in achieving the desired texture and taste of meat/fish substitutes. Additionally, the bioactive peptides derived from plant co-products are under study, focusing on their solubility, emulsifying, foaming, water/oil holding capacity, surface properties, antioxidant, antimicrobial, anticarcinogenic, hypocholesterolemic, antihypertensive, immunomodulatory, and opioid activities. Using cereal and non-cereal ingredients as equivalents to meat and fish offers a promising path toward sustainable, plant-based protein alternatives. Overall, this review provides insight into the development of plant-based fish analogues, highlighting their potential to address sustainability challenges and meet consumer demands for ethical and environmentally friendly food alternatives.