| Title: | Preparation and Quality Evaluation of Cultured Fat |
| Author(s): | Liu P; Song W; Bassey AP; Tang C; Li H; Ding S; Zhou G; |
| Address: | "College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. College of Food Science and Technology, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing 210095, PR China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Cultured meat is rapidly developing as an emerging meat production technology. Adipose tissue plays an essential role in the flavor of meat products. In this study, cultured fat was produced by cultured adipose-derived stem cells (ADSCs) based on collagen in vitro, with a 3D model. The research showed that ADSCs could attach to collagen hydrogels and differentiate into mature adipocytes. Texture analysis demonstrated that the springiness, cohesiveness, and resilience of cultured fat were consistent with porcine subcutaneous fat. Moreover, 28 volatile organic compounds (VOCs) were detected by headspace gas chromatography-ion mobility spectrometry. The relative contents of 17 VOCs in cultured fat were significantly higher than porcine subcutaneous fat and empty collagen hydrogels, and the relative contents of 5 VOCs in cultured fat were not significantly different from porcine subcutaneous fat. These findings assert the promising application of cultured fat in cultured meat production" |
| Keywords: | Swine Animals Gas Chromatography-Mass Spectrometry/methods *Adipose Tissue *Adipocytes Collagen Hydrogels ADSCs cultured fat texture volatile organic compounds; |
| Notes: | "MedlineLiu, Peipei Song, Wenjuan Bassey, Anthony Pius Tang, Changbo Li, Huixia Ding, Shijie Zhou, Guanghong eng 2023/02/25 J Agric Food Chem. 2023 Mar 8; 71(9):4113-4122. doi: 10.1021/acs.jafc.2c08004. Epub 2023 Feb 24" |
