{"title":"Comprehensive Textural Characterization of Tuna Muscle to Drive Development of Plant-Based Analogs","authors":"Daphne Jumilla-Lorenz, Dolors Parés","doi":"10.1111/jtxs.70043","DOIUrl":null,"url":null,"abstract":"<p>This study presents a comprehensive textural characterization of raw bluefin and yellowfin tuna muscle to establish reference parameters for developing plant-based analogs (PBAs) designed for raw consumption. Five instrumental texture tests were performed on samples from both groups of species (<i>n</i> = 64): Texture Profile Analysis, surface compression, puncture, shear, and tensile tests. The anisotropic nature of tuna muscle was evaluated by applying forces both perpendicular and parallel to connective tissue layers. Results revealed minimal textural differences between bluefin and yellowfin species, though significant anisotropy was observed across all mechanical tests depending on test methodology and attribute. Force-distance curves from puncture tests demonstrated a strong correlation (<i>R</i><sup>2</sup> > 0.80) between force peaks and the physical location of myocommata, confirming the structural importance of connective tissue layers. Raw tuna muscle exhibited low cohesiveness (15%–21%) and moderate firmness with fracturability under compression, particularly when force was applied perpendicular to connective tissue layers. These findings establish quantitative reference ranges for multiple texture parameters that are essential for developing authentic plant-based tuna alternatives, potentially addressing sustainability challenges in vulnerable tuna fisheries while meeting consumer expectations for raw fish applications.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5000,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70043","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of texture studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.70043","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study presents a comprehensive textural characterization of raw bluefin and yellowfin tuna muscle to establish reference parameters for developing plant-based analogs (PBAs) designed for raw consumption. Five instrumental texture tests were performed on samples from both groups of species (n = 64): Texture Profile Analysis, surface compression, puncture, shear, and tensile tests. The anisotropic nature of tuna muscle was evaluated by applying forces both perpendicular and parallel to connective tissue layers. Results revealed minimal textural differences between bluefin and yellowfin species, though significant anisotropy was observed across all mechanical tests depending on test methodology and attribute. Force-distance curves from puncture tests demonstrated a strong correlation (R2 > 0.80) between force peaks and the physical location of myocommata, confirming the structural importance of connective tissue layers. Raw tuna muscle exhibited low cohesiveness (15%–21%) and moderate firmness with fracturability under compression, particularly when force was applied perpendicular to connective tissue layers. These findings establish quantitative reference ranges for multiple texture parameters that are essential for developing authentic plant-based tuna alternatives, potentially addressing sustainability challenges in vulnerable tuna fisheries while meeting consumer expectations for raw fish applications.
期刊介绍:
The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference.
Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):
• Physical, mechanical, and micro-structural principles of food texture
• Oral physiology
• Psychology and brain responses of eating and food sensory
• Food texture design and modification for specific consumers
• In vitro and in vivo studies of eating and swallowing
• Novel technologies and methodologies for the assessment of sensory properties
• Simulation and numerical analysis of eating and swallowing