培养肉质量:对物理化学,技术和感官评估的系统审查
Guilherme Agostinis Ferreira1, Luiza Poniewas1, Renata Ernlund Freitas de Macedo1
1Graduate Program in Animal Science, School of Medicine and Life Sciences, Pontifical Catholic University of Paraná (PUCPR), Curitiba, Paraná, Brazil.
Critical reviews in food science and nutrition
|July 6, 2025
概括
培养肉对全球蛋白质需求有很大的希望,但难以与传统肉相匹配.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 可持续农业 可持续农业
背景情况:
- 培养肉为传统肉类生产提供了一个道德和可持续的替代方案.
- 在实现传统肉类的感官和营养特征方面,仍然存在重大挑战.
研究的目的:
- 系统地审查和综合研究生产肉的物理化学,技术和感官属性.
- 确定目前培养肉类发展的局限性和未来方向.
主要方法:
- 按照PRISMA指南进行系统的文献审查.
- 在三个数据库中搜索了2012年至2024年5月间发表的同行评审文章.
- 从714项初始研究中选择和评估了33项研究.
主要成果:
- 技术进步改善了肌肉组织的形成和颜色.
- 与传统肉相比,培养肉通常具有更柔软的质地,细胞分化不完整,结构完整性较弱.
- 原型通常具有较低的蛋白质含量和不足的脂质结合,影响口味和口感.
结论:
- 虽然取得了进展,但复制传统肉的全部感官和营养素质仍然是一个关键的挑战.
- 脚手架工程和细胞培养技术的进一步进步对于提高培养肉的质量和消费者接受度至关重要.
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