摘要
作为优质蛋白质主要来源之一,肉类是现代人餐桌上必不可少的食物。然而由于资源利用率低、环境污染、存在人畜共患食源性疾病等问题,消费者越来越多的关注饲养畜禽肉的安全性,人造肉具有生产加工来源可追溯、食品安全性和绿色可持续等优势,是减少当前肉类生产系统不良影响的潜在解决方案。在人造肉中,细胞培养肉因其口感、营养和风味等更接近传统肉类而受到了人们的广泛关注。从长远来看,利用细胞培养技术可以制造无动物源性食品,从而改变传统的以动物为基础的农业,肉食生产以及毛皮制品生产。然而,目前细胞培养肉尚处于起步阶段,其在规模化商业化的道路上还有许多技术性难题需要解决。该文通过对细胞培养肉的研究现状、规模化与市场化面临的技术问题进行了阐述,并对其可能的解决策略和发展前景进行了探讨。
As one of the main sources of high-quality protein,meat is an essential food for human.However,due to low resource utilization,environmental pollution and zoonotic foodborne diseases,consumers are paying more attention to the safety of livestock and poultry.Because of the traceability of production and processing sources,food safety and green sustainability,artificial meat is a potential solution to reduce the adverse effects of the current meat production system.The production and processing of artificial meat has the advantages of source traceability,food safety and green sustainability,which is a potential solution to eliminate the adverse effects of the current meat production system.Among artificial meat,cultured meat has received widespread attention because of its taste,nutrition and flavor,which are closer to traditional meat.In the long run,cell culture could be used to produce animal-free foods,changing the traditional animal-based agricultural production of meat and fur products.However,the current research on cultured meat is still in its infancy,and there are still many technical problems to be solved on the road to large-scale production and commercialization.In this paper,the research status of cultured meat and the technical problems for its industrialization were expounded.Meanwhile,the possible solutions and development prospects were discussed.
作者
郑欧阳
孙钦秀
刘书成
魏帅
夏秋瑜
潘燕墨
刘阳
杨作苗
王新
ZHENG Ouyang;SUN Qinxiu;LIU Shucheng;WEI Shuai;XIA Qiuyu;PAN Yanmo;LIU Yang;YANG Zuomiao;WANG Xin(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Zhanjiang 524088,China;Guangdong Provincial Engineering Technology Research Center of Marine Food,Zhanjiang 524088,China;Guangdong Province Engineering Laboratory for Marine Biological Products,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第9期314-320,共7页
Food and Fermentation Industries
基金
广东省普通高校青年创新人才项目(2020KQNCX028)
广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)
广东海洋大学博士科研启动项目(R20047)。
关键词
人造肉
细胞培养
技术挑战
发展前景
artificial meat
cell culture
technical challenges
development prospects
