400: Reconstruction of Myofibrillar Structure and Physical Properties in a Mackerel Mimetic Using Marine Polysaccharides

Introduction

As global population growth leads to a rapid increase in consumption, difficulties in seafood supply are arising due to abnormal climate conditions and marine pollution, necessitating the development of fish meat alternatives. Mackerel is one of the most widely consumed seafood products globally and was used as a model for fish meat alternative development in this study. We developed a seaweed polysaccharide-based texture modifier that can mimic mackerel's omega-3 content and muscle fibers, and analyzed its structural characteristics and physical properties.

Methods

In this study, texture modifier and mackerel samples were cut to specified dimensions for comparison. Structural characteristics were analyzed using Scanning Electron Microscopy (SEM) and Fourier-Transform Infrared Spectroscopy (FT-IR), while physical properties were assessed using a Rheometer and Texture Analyzer (TA). Samples were prepared for SEM, Rheometer, and TA with dimensions of <2 mm, 1 mm thickness, and 1.5 mm x 1.5 mm x 1 mm, respectively.

Results

SEM results revealed that the plant-based oil rich in omega-3 was homogenized and dispersed into stable emulsified structures. These structures were coated with cellulose exhibiting fractal patterns, forming a dense network with fibrous structures similar to those of mackerel. Additionally, FT-IR analysis showed characteristic peaks indicating strong intermolecular interactions within the texture modifier, signifying robust bonding. Measurements from TA and the Rheometer demonstrated that the texture modifier exhibited TPA values and modulus values comparable to those of mackerel. This indicates that the developed texture modifier successfully replicated the physical properties of mackerel.

Significance

This work provides an innovative solution to address seafood supply chain instability and offers consumers an alternative with familiar textures and essential nutrients. This approach opens new possibilities for sustainable food production and nutrition delivery, laying a foundation for developing various seafood substitutes that implement even the physical properties in the future.

Authors: Mina Kim, Jin-Kyu Rhee