Effect of adding cultured meat tissue on physicochemical quality and taste of hybrid cultured meat manufactured using wet- spinning
Received: Oct 06, 2024 ; Revised: Oct 15, 2024 ; Accepted: Oct 15, 2024
Published Online: Oct 18, 2024
Abstract
This study investigated effect of adding cultured meat tissue (CMT) (10%, 20%, and 30%) to plant protein on quality of imitation muscle fiber (IMF) and hybrid cultured chicken meat (HCCM) manufactured using wet-spinning. The composite plant-based protein (CPP) solution consisted of pea protein, wheat protein, and sodium alginate. Adding 10%, 20% and 30% of CMT to CPP significantly reduced pH and Warner-Bratzler shear force (WBSF) of IMF (p < 0.05). However, texture profile analysis revealed that hardness, gumminess, and cohesiveness of the CMT 30% sample were significantly higher while springiness was lower in CPP without adding CMT (p < 0.05). Chewiness of CMT 20% was the highest among HCCM samples (p < 0.05). As the amount of CMT added increased, sourness decreased significantly, while bitterness and richness increased significantly (all p < 0.05). As CMT addition level increased, essential amino acid levels also increased comprehensively except phenylalanine, leading to improved nutritional quality of HCCM. These results imply that adding CMT could compensate for amino acids that are absent or lacking in CPP and enhance the taste of HCCM.