Production of green-natural and “authentic” cultured meat based on proanthocyanidins-dialdehyde chitosan-collagen ternary hybrid edible scaffolds

Wang, Yafang; Zhong, Zhihao; Munawar, Noshaba; Wang, Ruiqi; Zan, Linsen; Zhu, Jie

doi:10.1016/j.foodres.2023.113757

Cited by 5 publications

(1 citation statement)

References 31 publications

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“…Beet red (a natural pigment from beet) was used in cell-cultured meat by Li et al to make the color of cell-cultured meat closer to the color of natural meat . Wang et al found that proanthocyanidins were added to the cell scaffolds, and the final prepared cell-cultured meat was close to the color of natural meat . Pigments might be needed for cell-cultured meat, but further research is needed to determine whether consumers have concerns about the addition of pigments to cell-cultured meat and the effect of pigments on the quality and organoleptic properties of cell-cultured meat.…”

Section: Resultsmentioning

confidence: 99%

Cell-Cultured Fish Meat via Scale-Up Expansion of Carassius auratus Skeletal Muscle Cells Using Edible Porous Microcarriers and Quality Evaluation

Yin,

Wang,

Hur

et al. 2024

J. Agric. Food Chem.

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Emerging technologies for cell-cultured fish meat as an environmentally friendly protein source for humans still have many obstacles, including large-scale production of high-quality cells, differentiation and bioassembly of cellular material, and improvement of the quality of meat products. Here, we used edible porous microcarriers as scaffolds to support scalable skeletal muscle cell expansion to prepare centimeter-scale cell-cultured fish (CCM) of Carassius auratus for the first time. The quality of CCM was assessed by analyzing the texture, nutrition, flavor, and safety. The results indicated that CCM demonstrated a softer texture than natural fish due to a high moisture content. CCM contained higher protein and lower fat contents, with no significant difference in energy from natural golden crucian carp meat (NGM). CCM had better digestible properties, and 17 volatile components were identified in CCM, ten cocontained compared to NGM. ELISA quantified penicillin, streptomycin, vitamin D, and insulin residues as risk factors in CCM. In conclusion, we utilized edible porous microcarriers to scale-up the expansion of Carassius auratus skeletal muscle cells and bioassembled high-quality CCM of Carassius auratus for the first time, which represents a state-ofthe-art protocol applicable to different fish species and even to other economic animals and provides a theoretical basis for scaling up cell-cultured meat production.

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Section: Resultsmentioning

confidence: 99%