文章摘要
刘业学;王稳航;.从肌肉的组织结构和生成机制探讨“人造肉”开发的仿生技术[J].中国食品学报,2020,20(8):295-307
从肌肉的组织结构和生成机制探讨“人造肉”开发的仿生技术
Discussion on the Bioinspiration Technology of ‘Artificial Meat’from the Structure and Growth Mechanism of Muscles
  
DOI:
中文关键词: 人造肉  食品仿生  自组装  细胞培养  外力成型
英文关键词: artificial meat  food bioinspiration  self-assembly  cell culture  mechanical structuring
基金项目:天津市合成生物技术创新能力提升行动项目(TSBICIP-KJGG-004)
作者单位
刘业学;王稳航; 天津科技大学食品科学与工程学院
工业发酵微生物教育部重点实验室天津科技大学生物工程学院
 
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中文摘要:
      开发人造肉可以有效缓解人们对肉类的需求压力,降低肉类生产对环境的不利影响,减少肉制品过多摄入引起的潜在健康危害以及满足人们对新型食品的追求,对倡导多元化健康的食品消费具有多重意义。如何开发质地逼真、营养丰富、安全卫生的人造肉产品,在人们对健康食品诉求迫切的当今社会既是机遇又是挑战。本文以肉是一种复杂生物材料的视角,从肌肉的多组分、多层次的结构组成和复杂的生长机制出发,引入仿生学概念,针对不同种类肉制品的质地结构和感官品质及可模仿性等方面,详细评价目前已应用的或有潜在应用的人造肉生产策略与技术,并对人造肉的产品开发和产业前景进行展望,旨在开发质地与结构更为逼真的高品质的仿肉制品,为进一步拓展健康肉类仿生食品提供参考。
英文摘要:
      The development of artificial meat has multiple significances, which can alleviate people's demand for meat products, reduce the adverse effects of meat production on the environment, avoid the potential health hazards caused by excessive intake of meat, met people's pursuit of new foods, and promote diversified consumption of healthy foods. How to develop artificial meat products with realistic texture, abundant nutrients, safety and health areboth opportunities and challenges for today's society, which is the urgent demand for healthy foods. In this paper, from the perspective of meat being a complex biological material, starting from the multi-component, multi-layered structural composition and the growth mechanism of muscles, with the introduction of the concept of food bioinspiration, focusing on the texture structure and sensory quality and imitability of different types of meat products, we systemically evaluated the strategies and techniques that are currently used or have potential application in artificial meat production, and finally put forward some suggestions on the applicable bioinspired technologies for the future artificial meat, as well as some prospects. The aim of this long review is to provide reference for the development of more realistic high-quality artificial meat and the expansion of healthy meat-biomimetic foods.
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