Effect of Adding Cultured Meat Tissue on Physicochemical and Taste Characteristics of Hybrid Cultured Meat Manufactured Using Wet-Spinning

• 발행기관: 한국축산식품학회
• 저자명: So-Hee Kim Swati Kumari Chan-Jin Kim Eun-Yeong Lee AMM Nurul Alam Yong-Sik Chung Young-Hwa Hwang Seon-Tea Joo
• 간행물 정보: 『Food Science of Animal Resources』제44권 제6호, 1440~1452쪽, 전체 13쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.11.01

국문 초록

This study investigated effect of adding cultured meat tissue (CMT; 10%, 20%, and 30%) to plant protein on quality of imitation muscle fiber (IMF) and hybrid cultured chicken meat (HCCM) manufactured using wet-spinning. The composite plant-based protein (CPP) solution consisted of pea protein, wheat protein, and sodium alginate. Adding 10%, 20% and 30% of CMT to CPP significantly reduced pH and Warner-Bratzler shear force of IMF (p<0.05). However, texture profile analysis revealed that hardness, gumminess, and cohesiveness of the CMT 30% sample were significantly higher while springiness was lower in CPP without adding CMT (p<0.05). Chewiness of CMT 20% was the highest among HCCM samples (p<0.05). As the amount of CMT added increased, sourness decreased significantly, while bitterness and richness increased significantly (all p<0.05). As CMT addition level increased, essential amino acid levels also increased comprehensively except phenylalanine, leading to improved nutritional quality of HCCM. These results imply that adding CMT could compensate for amino acids that are absent or lacking in CPP and enhance the taste of HCCM.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

wet spinning hybrid meat cultured meat fabrication meat alternatives