# Forging Prawn and Salmon Flavours with Non-Animal-Based Ingredients
## 2 Materials and Methods
### Prototype Formulation
\begin{table}
\begin{tabular}{l c c c} \hline \hline  & **Prawn Prototypes** & \multicolumn{2}{c}{**Salmon Prototypes**} \\ \cline{2-4}  & \(P\) & \(P\) + \(D\) HA & \(P\) + \(D\)HA + \(P\)FM & \(S\) & \(S\) + \(D\)HA & \(S\) + \(D\)HA + \(S\)FM \\ \hline
**Ingredients (g/100 g fresh weight)** & & & & \\ Faba protein isolate & 10.0 & 10.0 & 10.0 & 10.0 & 10.0 \\ Encapsulated algal DHA & 0 & 2.4 & 2.4 & 0 & 10 & 10 \\ Total fat 1 & 0.9 & 1.1 & 1.1 & 19.8 & 20.8 & 20.8 \\ - Sunflower oil & 0.7 & 0.7 & 0.7 & 15.1 & 15.1 & 15.1 \\ - Cocount oil & 0.2 & 0.2 & 0.2 & 4.7 & 4.7 & 4.7 \\ - DHA (from & & & & \\ encapsulated algal DHA) & 0 & 0.2 & 0 & 1 & 1 \\ Flavour mix & 0 & 0 & 2.1 & 0 & 0 & 0.2 \\ - FAAs 2 & 0 & 0 & 1.8 & 0 & 0 & 0.2 \\ - Betaine 3 & 0 & 0 & 0.3 & 0 & 0 & \(<\)0.1 \\ NaCl & 0.2 & 0.2 & 0.2 & 0.3 & 0.3 & 0.3 \\ Gelling agent & 5.0 & 5.0 & 5.0 & 5.0 & 5.0 \\ CaCl\({}_{2}\) & 1.0 & 1.0 & 1.0 & 1.0 & 1.0 \\ MQ water & 80.4 & 80.4 & 78.3 & 54.0 & 54.0 & 53.7 \\ Flavour mix & 0 & 0 & 2.1 & 0 & 0 & 0.2 \\ Algal DHA & 0 & 2.4 & 2.4 & 0 & 10 & 10 \\ Tapioca flour & 2.4 & 0 & 0 & 10.0 & 0 & 0 \\
**Odour quality 4** & & & & & \\ \cline{2-4}  & very mild & very mild & mild fresh & very mild fatty, & neutral, very mild fatty, \\ Unheated mixture (R) & beany, neutral & beany, neutral & unpleasant, & neutral & not \\  & neutral & savvury & neutral & unpleasant & fish \\ \hline \hline \end{tabular} Notes: 1 Data were obtained from the Australian Food Composition Database (available at [[https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd](https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd)]([https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd](https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd)), accessed on 12 December 2024). 2 Values were adapted from the studies of [PERSON], [PERSON] [23] and [PERSON], [PERSON] [24] and then converted into salmon targets based on relative ratios determined in our previous study [8]. 3 Beiaine targets for both prawn and salmon were calculated using literature values from squid [25].  
\end{table} 
Table 1: PB prawn and salmon formulation targets. \begin{table}
\begin{tabular}{l c c} \hline \hline  & **Prawn** & **Salmon** \\ \hline
**Macronutrients (g/100 g fresh weight) 1** & & \\ Protein & 17.5 & 19.3 \\ Saturated fat & 0.2 & 4.7 \\ Unsaturated fat & 0.7 & 15.1 \\ n-3 PUFAs & 0.24 & 2.8 \\ Sodium & 0.25 & 0.03 \\
**FAAs (mg/100 g fresh weight) 2** & & \\ Alanine & 83.5 & 57.1 \\ Arginine & 420.3 & 7.4 \\ Aspartic acid & 1.9 & 0.5 \\ Glutamic acid & 31.7 & 17.7 \\ Glycine & 660.3 & 44.1 \\ Histidine & 43.9 & 31.1 \\ Leucine & 33.4 & 4.5 \\ Lysine & 38.7 & 3.9 \\ Methionine & 13.8 & 1.5 \\ Proline & 370.8 & 2.8 \\ Valine & 39.5 & 10.2 \\ Cystine & 1.1 & 0.1 \\ Cysteine & 0.5 & 0.1 \\ Phenylalanine & 16.1 & 4.7 \\
**Other (mg/100 g fresh weight) 3** & & \\ Betaine & 357.1 & 0.6 \\ \hline \hline \end{tabular} Notes: 1 Data were obtained from the Australian Food Composition Database (available at [[https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd](https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd)]([https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd](https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd)), accessed on 12 December 2024). 2 Values were adapted from the studies of [PERSON], [PERSON] [23] and [PERSON], [PERSON] [24] and then converted into salmon targets based on relative ratios determined in our previous study [8]. 3 Beiaine targets for both prawn and salmon were calculated using literature values from squid [25].  
\end{table} 
Table 2: Formulation and odour quality of prototypes.