Alam Amm Nurul, Hossain Md Jakir, Lee Eun-Yeong, Kim So-Hee, Hwang Young-Hwa, Joo Seon-Tea
Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea.
Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
Food Sci Anim Resour. 2025 May;45(3):775-793. doi: 10.5851/kosfa.2024.e60. Epub 2025 May 1.
Limited quantity of cultured meat (CM) production in the laboratory restricts the opportunity for product development and quality assessment. As myofibrillar protein (MFP) possesses similar characteristics to CM, this study used MFP as an imitation of CM to produce an imitated hybrid cultured meat patty (IHCMP) to compare physicochemical and sensory qualities with beef meat patty (BMP) and plant-based meat patty (PBMP). Additionally, dry-aged beef crust was added to improve the taste characteristics of IHCMP and PBMP. BMP and IHCMP had lower (p<0.05) pH values than PBMP in both raw (5.62 and 5.74) and cooked (5.75 and 5.88) states. BMP and PBMP had higher (p<0.05) moisture (62.17% and 62.20%). BMP and IHCMP were darker (p<0.05) than other samples both in uncooked and cooked form. IHCMP, MFP, and BMP had lower releasing water (2.07%-2.95%). Increased (p<0.05) hardness, gumminess, chewiness, and springiness were observed in BMP and IHCMP. Beef crust improved (p<0.05) umami (2.21) and richness (2.67) quality in IHCMP as determined by the electronic tongue system. IHCMP and PBMP had higher monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content. Adding crust increased saturated fatty acid and MUFA content, but PUFA was reduced. Hence, the present investigation revealed the probable quality characteristics of CM products through the production of IHCMP, which will help the manufacturer of CM to develop consumer-oriented product development in the future.
实验室中培养肉（CM）产量有限，限制了产品开发和质量评估的机会。由于肌原纤维蛋白（MFP）具有与CM相似的特性，本研究使用MFP作为CM的替代品，生产仿杂交培养肉饼（IHCMP），以与牛肉饼（BMP）和植物性肉饼（PBMP）比较理化和感官品质。此外，添加了干腌牛肉外皮以改善IHCMP和PBMP的风味特征。在生肉（5.62和5.74）和熟肉（5.75和5.88）状态下，BMP和IHCMP的pH值均低于PBMP（p<0.05）。BMP和PBMP的水分含量较高（p<0.05）（62.17%和62.20%）。未煮熟和煮熟状态下，BMP和IHCMP的颜色均比其他样品更深（p<0.05）。IHCMP、MFP和BMP的释水率较低（2.07%-2.95%）。BMP和IHCMP的硬度、胶黏性、咀嚼性和弹性增加（p<0.05）。通过电子舌系统测定发现，牛肉外皮改善了IHCMP的鲜味（2.21）和浓郁度（品质（2.67）。IHCMP和PBMP的单不饱和脂肪酸（MUFA）和多不饱和脂肪酸（PUFA）含量较高。添加外皮会增加饱和脂肪酸和MUFA含量，但PUFA会减少。因此，本研究通过生产IHCMP揭示了CM产品可能的品质特征，这将有助于CM制造商未来开发以消费者为导向的产品。
