학술논문
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles
이용수 18
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Seon-Tea Joo Jung-Suk Choi Sun-Jin Hur Gap-Don Kim Chan-Jin Kim Eun-Yeong Lee Allah Bakhsh Young-Hwa
- 간행물 정보
- 『Food Science of Animal Resources』Food Science of Animal Resources 제42권 제1호, 175~185쪽, 전체 11쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2022.01.31
4,120원
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국문 초록
영문 초록
This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p<0.05). The amount of glutamic acid was not significantly different between CMT and TM in cattle, but the glutamic acid in chicken CMT was lower than that of TM (p<0.05). Among the nucleotide-related compounds, only the content of inosine-5 -monophosphate (IMP) was significant, and the amount of IMP in CMT derived from chicken and cattle was significantly lower than that of TM (p<0.05). There were significant differences in the taste characteristics assessed by an electronic tongue system, and the umami, bitterness, and sourness values of CMT were significantly lower than those of TM from both chicken and cattle (p<0.05). The results of the present study suggest that it is necessary to develop a satellite cell culture method that could increase the umami and bitterness intensity of CMT and adjust the composition of the growth medium to produce cultured meat with a taste similar to that of TM.
목차
Introduction
Material and Methods
Results and Discussion
Conclusion
Conflicts of Interest
Acknowledgements
Author Contributions
Ethics Approval
References
키워드
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