080: Optimization of 3D-Printed Plant-Based Fish Analogues With Enhanced Omega-3 Fatty Acids

Introduction

Growing consumer interest in sustainable, nutritious alternatives drives innovation in plant-based fish analogs. Plant-based fish analogs (PBFA) are gaining attention as sustainable alternatives, with the market projected to grow significantly by 2031. This study aims to develop PBFA with enhanced omega-3 fatty acids and texture, utilizing advanced 3D printing technology and a combination of plant-based proteins, hydrocolloids, and flaxseed oil.

Methods

Six formulations were prepared using lupin flour, rice paper, red seaweed, and flaxseed oil, with varying hydrocolloid compositions to optimize printability and texture. 3D food printing was performed to create PBFA with layered structures mimicking fish fibers. Proximate composition, WHC, cooking yield, viscosity, and TPA were conducted. Omega-3 content was analyzed using gas chromatography. Statistical significance across trials was evaluated using ANOVA.

Results

Among the six formulations, Formulation 5 achieved superior performance across multiple parameters. It demonstrated perfect cooking yield (100%) and balanced viscosity (1383 cP), essential for smooth extrusion and structural stability during printing. WHC (1.17 g/g) and TPA results indicated desirable cohesiveness (0.45) and springiness (1.26 mm), closely resembling traditional fish texture. Gas chromatography confirmed significant omega-3 enrichment, further enhancing the nutritional value of the PBFA.

Significance

This study demonstrates the potential of 3D printing to produce cost-effective and scalable PBFA with textural and nutritional properties closely mimicking traditional fish. The research addresses sustainability challenges and provides insights for developing innovative solutions in plant-based food systems.

Authors: Meghana Maske, Eun Joo Lee