This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue. Meat analogue was prepared by blending together textured vegetable protein (TVP), soy protein isolate (SPI), and other liquid additives. Physicochemical (rheological properties, cooking loss (CL), water holding capacity (WHC), texture and color), structural (visible appearance and microstructure), and sensory properties were evaluated. Higher free water content of meat analogue due to water treatment resulted in a decrease in viscoelasticity, the highest CL value, the lowest WHC and hardness value, and a porous structure. Reversely, meat analogue with oil treatment had an increase in viscoelasticity, the lowest CL value, the highest WHC and hardness value, and a dense structure due to hydrophobic interactions. SPI had a positive effect on the gel network formation of TVP matrix, but lecithin had a negative effect resulting in a decrease in viscoelasticity, WHC, hardness value and an increase in CL value and pore size at microstructure. The results of sensory evaluation revealed that juiciness was more affected by water than oil. Oil treatment showed high intensity for texture parameters. On the other hand, emulsion treatment showed high preference scores for texture parameters and overall acceptance.

Contamination of the world's oceans with plastic waste has attracted increasing attention in recent years. Whereas the ecological consequences of plastic pollution have been the focus of increasing research, the health-related implications of plastic pollution have been somewhat overlooked. In this study, we exposed whiteleg shrimp (Litopenaeus vannamei), a widely consumed marine species, to nano-sized plastic (polystyrene) via a simulated marine food chain in which mussel (Mytilus edulis) was the food source, and evaluated the effects of plastic contamination on shrimp physical, biochemical, and nutritional characteristics over a 21-day exposure period. We identified the changes in certain important biochemical and nutritional indicators, including changes in the gut microbiota and contents of amino acids and fatty acids. The biochemical analysis revealed that microbial activities in the intestine and the glutathione S-transferase and superoxide dismutase activities changed in L. vannamei exposed to nano-sized plastic. In these individuals, the levels of some essential amino acids and fatty acids also decreased. Overall, our findings indicate that plastic pollution can directly interfere with nutritional changes in marine food resources, thereby indirectly causing potential health implications for human consumers.