Fish Fillet Analogue Using Formulation Based on Mushroom () and Enzymatic Treatment: Texture, Sensory, Aromatic Profile and Physicochemical Characterization.

The growing demand for alternative sources of non-animal proteins has stimulated research in this area. Mushrooms show potential in the innovation of plant-based food products. In this study, the aim was to develop prototype fish fillets analogues from mushrooms applying enzymatic treatment (β-glucanase and transglutaminase-TG).