When blue is green: Seafoods for umamification of a sustainable plant-forward diet
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When blue is green : Seafoods for umamification of a sustainable plant-forward diet. / Mouritsen, Ole G.
In: International Journal of Gastronomy and Food Science, Vol. 35, 100902, 2024.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - When blue is green
T2 - Seafoods for umamification of a sustainable plant-forward diet
AU - Mouritsen, Ole G.
PY - 2024
Y1 - 2024
N2 - Seafood is a rich source not only of proteins, minerals, vitamins, micronutrients, and super-unsaturated fatty acids, but also a prime provider of umami taste from both free glutamate as well as free nucleotides that enter into a powerful taste synergy. Plant-based foods, apart from some ripe fruits, are in contrast poor in umami taste. Since humans are genetically primed to seek out foods with umami taste, the lack of umami in plants presents a real challenge when implementing a green transition in the diet away from meat towards a more plant-rich diet. In this paper, the umami potential of a range of different seafoods will be described, with a focus on fish, mussels, cephalopods, crustaceans, echinoderms, roe, and seaweed. Mention will also be made of seafood-based stocks, fermented sauces, and condiments. Gastronomic examples of using these seafoods for umamification of plant-based foods will be described. Insightful use of blue foods in the green cuisine may contribute to a sustainable, healthy, and nutritious plant-forward diet with less meat and without compromising taste.
AB - Seafood is a rich source not only of proteins, minerals, vitamins, micronutrients, and super-unsaturated fatty acids, but also a prime provider of umami taste from both free glutamate as well as free nucleotides that enter into a powerful taste synergy. Plant-based foods, apart from some ripe fruits, are in contrast poor in umami taste. Since humans are genetically primed to seek out foods with umami taste, the lack of umami in plants presents a real challenge when implementing a green transition in the diet away from meat towards a more plant-rich diet. In this paper, the umami potential of a range of different seafoods will be described, with a focus on fish, mussels, cephalopods, crustaceans, echinoderms, roe, and seaweed. Mention will also be made of seafood-based stocks, fermented sauces, and condiments. Gastronomic examples of using these seafoods for umamification of plant-based foods will be described. Insightful use of blue foods in the green cuisine may contribute to a sustainable, healthy, and nutritious plant-forward diet with less meat and without compromising taste.
U2 - 10.1016/j.ijgfs.2024.100902
DO - 10.1016/j.ijgfs.2024.100902
M3 - Journal article
VL - 35
JO - International Journal of Gastronomy and Food Science
JF - International Journal of Gastronomy and Food Science
SN - 1878-450X
M1 - 100902
ER -
ID: 382449419