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Texture engineering in cell-based seafood: Insights from structural and compositional benchmarks.

Shaon Xin Ying Chuah1, Karen M Mancera Azamar2, Tanmayee Kolli2

  • 1Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, United States.

Food Research International (Ottawa, Ont.)
|November 1, 2025
PubMed
Summary
This summary is machine-generated.

Developing cell-based seafood requires understanding fish texture. This study quantifies key textural properties and their drivers, providing essential baselines for replicating conventional fish textures.

Keywords:
Alternative seafoodCell-based seafoodCellular agricultureFish muscle textureHydroxyprolineTexture profile analyzer

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Area of Science:

  • Food Science
  • Biotechnology
  • Materials Science

Background:

  • Replicating diverse fish textures is a major hurdle for cell-based seafood due to a lack of species-specific textural data.
  • Existing research on fish texture often focuses on quality or freshness, not on establishing quantitative baselines for cell-based applications.

Purpose of the Study:

  • To establish species-specific characterization of structural, chemical, and textural properties for salmon, tilapia, tuna, and grouper.
  • To evaluate the interactive effects of muscle fiber diameter, hydroxyproline, and lipid content on fish texture.
  • To provide foundational insights for optimizing cell-based seafood texture.

Main Methods:

  • Characterization of structural, chemical, and textural properties of four fish species.
  • Systematic evaluation of muscle fiber diameter, hydroxyproline, and lipid content effects on texture.
  • Application of mixed modeling to determine the relative importance of these factors.

Main Results:

  • Hydroxyproline content positively correlates with hardness, gumminess, and chewiness.
  • Smaller muscle fibers increase hardness, gumminess, chewiness, and adhesiveness.
  • Lipid content negatively impacts gumminess and chewiness, leading to softer textures.

Conclusions:

  • Muscle composition significantly influences key textural attributes like hardness and gumminess.
  • Postmortem biochemical processes play a larger role in springiness, cohesiveness, and resilience.
  • Findings offer crucial baselines for developing cell-based seafood with desirable textures.