Scientists cracked the code on one of the toughest challenges of plant-based seafood – creating vegan squid rings with the unique chewability and elasticity of real squids.
A team of researchers from the National University of Singapore successfully mimicked the texture of fried squid rings from microalgae and mung bean proteins in 3D printed plant-based squid rings, a form that most people consume.
This development stems from development due to increasing concerns about the environmental impact of seafood sustainability and fishing habits. Unlike the alternatives to plant alternatives in grocery stores, seafood alternatives lag behind in both usability and texture authenticity.
Building on the research presented at the American Chemical Society meeting last year, the team has now refined their recipes and cooking methods. Their findings published in ACS Food Science and Technology showed significant improvements to early empty oil prototypes.
“This study shows that the potential of 3D printing is to convert sustainable plant proteins such as mung beans and microalgae into seafood analogs with comparable textures,” said Poornima Vijayan, lead author of the study.
The researchers created multiple versions of the printable paste, adjusting the ratio of mung bean protein isolates, powdered light yellow microallily powder, gelatinous gel and rapeseed oil. They used a food-grade 3D printer to deposit the paste into a layered ring about 1.8 inches wide.
Unlike their previous attempts to use bombs, the team freezes the rings all night before beating and blowing them up – a traditional cooking method of squid. Laboratory analysis showed that the best formula contained 1.5% gum, 2% canola oil and 10% microalgae powder.
What makes this development particularly noteworthy is that microscopic images show small voids in plant-based samples that change their softness with real squids. Furthermore, the researchers found that its plant-based version might contain more protein (19%) than the actual squid (14%).
The urgency of developing seafood alternatives stems from global concerns about marine sustainability. “I think the supply of seafood in the future may be very limited,” Vijayan noted in an early introduction to the work. “We need to be prepared from the perspective of alternative proteins, especially in Singapore where more than 90% of the fish are imported.”
Creating compelling plant-based seafood has proven challenging for food scientists. Unlike meat alternatives, seafood presents unique difficulties in replicating its unique texture and mild taste using plant ingredients.
3D printing technology seems to be the key to the breakthrough, allowing researchers to deposit edible ink in a layer, creating different textures in a single product – some fat and smooth, others fiber and chewy.
The team intends to choose sustainable high-protein plant sources for its formulation. Microalgae are partly due to their inherent “mutable” flavor, while mung bean protein represents an underutilized waste to make cellophane noodles, which is common in many Asian dishes.
Looking ahead, Vijayan said the team plans to evaluate consumer acceptance before expanding production expansion: “Our next step involves understanding consumer acceptance and extension formulas for a wider range of applications.”
While commercial availability may be a few years away, researchers expect these plant-based squid rings may initially appear in fine restaurants or specialty food media, providing seafood lovers with a sustainable alternative without sacrificing the unique texture they crave.
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