The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

• 발행기관: 한국축산식품학회
• 저자명: Ermie Mariano Jr Da Young Lee Seung Hyeon Yun Juhyun Lee Yeongwoo Choi Jinmo Park Dahee Han Jin Soo Kim Sun Jin Hur
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제44권 제2호, 356~371쪽, 전체 16쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.03.31

국문 초록

Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics that can be improved using color-inducing methods and colorants. Synthetic colorants are cheap and stable, but natural pigments are regarded as safer components for novel food production. The complexity of identifying specific colorants to imitate both raw and cooked meat color lies in the differences in ingredients and methods used to produce meat alternatives. Research devoted to improving the sensorial characteristics of meat analogues has noted various color-inducing methods (e.g., ohmic cooking and pasteurization) and additives (e.g., lactoferrin, laccase, xylose, and pectin). Additionally, considerations toward other meat components, such as fat, can aid in mimicking conventional meat appearance. For instance, the use of plant-based fat replacers and scaffolds can produce a marked sensory enhancement without compromising the sustainability of alternative meats. Moving forward, consumer-relevant sensorial characteristics, such as taste and texture, should be prioritized alongside improving the coloration of meat alternatives.

목차

Introduction

Novel Foods and Their Colors

Potential Colorants for Novel Foods

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

cultured meat meat analogue colorant plant-based meat mycoprotein