한빛사논문
- 조회548
Milae Lee 1,3, Woojin Choi 1,3, Jeong Min Lee 2, Seung Tae Lee 2, Won-Gun Koh 1 & Jinkee Hong 1,*
1Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, Seodaemun-gu, Seoul, Republic of Korea.
2Department of Applied Animal Science, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea.
3These authors contributed equally: Milae Lee, Woojin Choi.
*Corresponding author: correspondence to Jinkee Hong
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.
논문정보
- Research article
- 2024년 07월 (BRIC 등록일 2024-07-10)
- 국내 연구진
- 바이오·의료융합 > 바이오소재
관련 보도자료
- 서울신문
- 2024. 07. 10
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