Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T070
DOI: https://doi.org/10.24326/ICDSUPL2.T070
Published online: 19 April 2023
ICDSUPL, 2, T070 (2023)
Study of the impact of storage of vegan fish paste analogues on product quality
Joanna Sękul1*, Katarzyna Pobiega1, Jakub Łukasiewicz2, Jagoda Piątkowska2, Paulina Chraniuk1, Magdalena Trusińska2, Katarzyna Rybak2, Małgorzata Nowacka2
1 Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c St., 02-776, Warsaw, Poland
2 Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c St., 02-776, Warsaw, Poland
* Corresponding author: s212132@sggw.edu.pl
Abstract
In recent years observed the trend of changing eating habits, especially for young people. According to the report “How do Poles eat? Kukuła Healthy Food 2021” already 10% of Poles between 18 and 65 are vegetarians and 6% are vegans. This results in looking for different alternative sources, which can replace animal proteins. However, for plant-based sources also the chemical composition and content of exogenous amino acids have to be composed to be at a similar level as in products of animal origin to create a good substitute. Due to the plant-based sources usually lacking one or more amino acids, this issue is important from a nutritional point of view. Accordingly, there is a need for more suitable protein ingredients that benefit human health and stabilize supply and economics during industrial expansion. Analogues of fish and meat products are gaining more and more supporters among consumers. New production technologies are developed. The study aimed to analyse the impact of the storage of vegan fish paste analogues on product quality. Analogues of cod and salmon paste were prepared and stored under refrigerated conditions for 2 weeks. The microbiological quality of the obtained pastes (total number of microorganisms, number of E. coli and Listeria sp.) as well as water activity and colour were analysed for 2 weeks. It was shown that the composition of fish pastes affects the physical parameters and microbiological quality of the obtained products. The stability of the pastes was demonstrated during the tested storage time.
How to cite
J. Sękul, K. Pobiega, J. Łukasiewicz, J. Piątkowska, P. Chraniuk, M. Trusińska, K. Rybak, M. Nowacka, 2023. Study of the impact of storage of vegan fish paste analogues on product quality. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T070