PDF(Pubmed)
Abstract：
Cultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured meat with similar properties to slaughtered meat. However, important properties such as flavor were not discussed, even though they determine the quality of food. Flavor characteristics vary dramatically depending on the amount and types of amino acids and sugars that produce volatile compounds through the Maillard reaction upon cooking. In this study, a flavor-switchable scaffold is developed to release meaty flavor compounds only upon cooking temperature mimicking the Maillard reaction of slaughtered meat. By introducing a switchable flavor compound (SFC) into a gelatin-based hydrogel, we fabricate a functional scaffold that can enhance the aromatic properties of cultured meat. The temperature-responsive SFC stably remains in the scaffold during the cell culture period and can be released at the cooking temperature. Surprisingly, cultured meat fabricated with this flavor-switchable scaffold exhibits a flavor pattern similar to that of beef. This research suggests a strategy to develop cultured meat with enhanced sensorial characteristics by developing a functional scaffold which can mimic the natural cooking flavors of conventional meat.
摘要：
养殖肉正在成为一种新型食品，可以以可持续的方式提供动物蛋白质。许多先前的研究采用各种类型的支架来开发具有与屠宰肉相似特性的养殖肉。然而,没有讨论重要的特性，如风味，即使它们决定了食物的质量。风味特征根据在烹饪时通过美拉德反应产生挥发性化合物的氨基酸和糖的量和类型而显著变化。在这项研究中,开发了一种风味可切换的支架，仅在烹饪温度模仿屠宰肉类的美拉德反应时释放肉类风味化合物。通过将可转换风味化合物（SFC）引入明胶基水凝胶中，我们制造了一种功能性支架，可以增强养殖肉的芳香特性。温度响应性SFC在细胞培养期间稳定地保持在支架中,并且可以在烹饪温度下释放。令人惊讶的是,用这种风味可切换的支架制造的养殖肉表现出与牛肉相似的风味模式。这项研究提出了一种策略，通过开发一种功能性支架来开发具有增强的感官特征的培养肉，该支架可以模仿传统肉的天然烹饪风味。
