The production of plant-based fish alternatives that look, feel, taste, and cook like real fish is critical for widespread consumer acceptance. Consequently, a thorough understanding of the properties of real fish is critical for the successful design of high-performance plant-based fish analogs. In this study, we investigated changes in the optical, mechanical, and water holding properties of Atlantic salmon during simulated cooking at different temperatures. Differential scanning calorimetry and diffusive wave spectroscopy exhibited characteristic peaks around 40 °C (myosin and collagen) and 72 °C (actin), which caused appreciable changes in the salmons’ physicochemical properties. The textural properties of salmon during simulated cooking were characterized using a dynamic shear rheometer and texture analyzer. Changes in color, cook loss, and surface area were related to the cooking temperature. This study provides valuable insights into the relationship between protein denaturation, protein aggregation, microstructural changes, and texture of real fish. This information will be useful for creating higher quality plant-based fish analogs.

生产外观、感觉、味道和烹饪方式都像真鱼一样的植物性鱼类替代品，对于消费者广泛接受至关重要。因此，彻底了解真实鱼类的特性对于成功设计高性能植物性鱼类类似物至关重要。在这项研究中，我们调查了大西洋鲑鱼在不同温度下模拟烹饪过程中光学、机械和保水特性的变化。差示扫描量热法和扩散波光谱法在 40°C（肌球蛋白和胶原蛋白）和 72°C（肌动蛋白）附近显示出特征峰，这导致鲑鱼的理化特性发生明显变化。使用动态剪切流变仪和质地分析仪表征模拟烹饪过程中鲑鱼的质地特性。颜色的变化，烹饪损失，和表面积与烹饪温度有关。这项研究为了解蛋白质变性、蛋白质聚集、微观结构变化和真鱼质地之间的关系提供了宝贵的见解。此信息将有助于创建更高质量的植物性鱼类类似物。