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Flavor-switchable scaffold for cultured meat with enhanced aromatic properties

Author

Listed:
  • Milae Lee

    (Yonsei University)

  • Woojin Choi

    (Yonsei University)

  • Jeong Min Lee

    (Kangwon National University)

  • Seung Tae Lee

    (Kangwon National University)

  • Won-Gun Koh

    (Yonsei University)

  • Jinkee Hong

    (Yonsei University)

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.

Suggested Citation

  • Milae Lee & Woojin Choi & Jeong Min Lee & Seung Tae Lee & Won-Gun Koh & Jinkee Hong, 2024. "Flavor-switchable scaffold for cultured meat with enhanced aromatic properties," Nature Communications, Nature, vol. 15(1), pages 1-11, December.
  • Handle: RePEc:nat:natcom:v:15:y:2024:i:1:d:10.1038_s41467-024-49521-5
    DOI: 10.1038/s41467-024-49521-5
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    References listed on IDEAS

    as
    1. Heping Xie & Zhiyu Zhao & Tao Liu & Yifan Wu & Cheng Lan & Wenchuan Jiang & Liangyu Zhu & Yunpeng Wang & Dongsheng Yang & Zongping Shao, 2022. "A membrane-based seawater electrolyser for hydrogen generation," Nature, Nature, vol. 612(7941), pages 673-678, December.
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