Production of cultured fat with peanut wire-drawing protein scaffold and quality evaluation based on texture and volatile compounds analysis

• Basic fibroblast growth factor (bFGF) promotes the proliferation of porcine adipose-derived mesenchymal stem cell (ADSC) for large-scale cultivation. • Peanut wire-drawing protein (PWP) is a suitable three-dimensional cell scaffold to produce cultured fat. • The cell density, which is important for ADSC-derived cultured fat, was determined and showed that 1.4 × 10 5 cells/mm 3 improved the adipogenic differentiation of ADSC. • Cultured fat showed decreased texture properties. • Cultured fat improved the volatile compounds of the original protein scaffolds. Cultured meat is an emergent technology that cultivates cells in three-dimensional scaffolds to generate tissue for consumption. Fat makes an important contribution to the flavor and texture of traditional meat, but there are few reports on cultured fat. Here, we demonstrated the construction of cultured fat by inoculating porcine adipose-derived mesenchymal stem cell (ADSC) on peanut wire-drawing protein (PWP) scaffolds. First, we demonstrated that basic fibroblast growth factor (bFGF) promoted cell proliferation and maintained adipogenic differentiation ability. Then, we generated cultured fat and found that cultured fat decreased the texture of PWP scaffolds. Moreover, 43 volatile compounds were detected by headspace gas chromatography-ion mobility spectrometry (GC-IMS), of which 17 volatile compounds showed no significant differences between cultured fat and porcine subcutaneous adipose tissue (pSAT), which indicated that cultured fat and pSAT had certain similarities. Collectively, this research has great promise for improving the quality of cultured meat.