脂肪组织
食品科学
化学
皮下脂肪
体外
自愈水凝胶
风味
甘油
生物化学
有机化学
作者
Peipei Li,Wenjuan Song,Anthony Pius Bassey,Changbo Tang,Huixia Li,Shijie Ding,Guanghong Zhou
标识
DOI:10.1021/acs.jafc.2c08004
摘要
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.
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