Effectiveness of textured vegetable protein incorporation for partial fish meat substitution in fish cakes

Abstract

SummaryExcessive consumption of seafood has resulted in a decline in fish stocks and the destruction of ecosystems worldwide. Textured vegetable proteins (TVPs) can be used in manufacturing fish products, including surimi‐based fish cakes, to prevent these problems. In this study, we aimed to incorporate TVP into fish cakes as an alternative to fish meat (surimi). Fish cake samples containing TVP (0, 5%, 10%, 15% and 20%) were prepared and cooked through boiling or frying. Texture profiles, volatile compounds and consumer acceptance of the fish cake samples were measured. An increase in TVP content enhanced the protein content of the samples, making them more suitable than fish meat is as a protein source. In the fish cake samples, the textural properties, including hardness, springiness, cohesiveness, gumminess and chewiness, increased with increasing TVP content. Analysis of the volatile compounds showed that hexanal and 2‐pentifuran, which are primarily responsible for the grassy or beany flavour of soy, increased with increasing TVP content in fish cakes. The levels of these components were significantly lower in the fried samples than in the boiled samples. Overall, fried fish cakes containing 5% TVP (FST5) exhibited acceptance ratings similar to those of the control. Moreover, FST5 scored the highest in appearance, odour, taste and overall liking. Therefore, fried fish cakes supplemented with 5% TVP were qualitatively similar to fried fish cakes containing 100% fish meat (surimi). We propose the partial substitution of fish meat with alternative products to potentially reduce overfishing.