Preparation and Quality Evaluation of Cultured Fat

• DOI: 10.1021/acs.jafc.2c08004
• Publication Date: 2023-02-24T16:30:51Z
• Authors: Peipei Liu; Wenjuan Song; Anthony Pius Bassey; Changbo Tang; Huixia Li; Shijie Ding; Guanghong Zhou
• Keywords: Subcutaneous fat; Processed meat

Cultured meat is rapidly developing as an emerging production technology. Adipose tissue plays essential role in the flavor of products. In this study, cultured fat was produced by adipose-derived stem cells (ADSCs) based on collagen vitro, with a 3D model. The research showed that ADSCs could attach to hydrogels and differentiate into mature adipocytes. Texture analysis demonstrated springiness, cohesiveness, resilience were consistent porcine subcutaneous fat. Moreover, 28 volatile organic compounds (VOCs) detected headspace gas chromatography-ion mobility spectrometry. relative contents 17 VOCs significantly higher than empty hydrogels, 5 not different from These findings assert promising application production.