Texture Profile Analysis and Consumer Sensory Evaluation of Plant-Based and Conventional Breaded Shrimp

Plant-based seafood alternatives could reduce pressure on marine ecosystems, yet texture gaps between plant-based and conventional products limit consumer adoption.

Plant-based seafood alternatives could reduce pressure on marine ecosystems, yet texture gaps between plant-based and conventional products limit consumer adoption. This study compared the textural properties and consumer acceptance of plant-based and conventional breaded shrimp…