Production of fish fillet analogues using novel fish muscle cell powder and sodium alginate-κ-carrageenan based bio-ink

• Published in: Food hydrocolloids 2024-12, Vol.157, p.110446, Article 110446
• Main Authors: Ulagesan, Selvakumari, Krishnan, Sathish, Nam, Taek-Jeong, Choi, Youn-Hee
• Format: Article
• Language: English
• Subjects: 3-D bioprinting; aquaculture; biocompatibility; biomimetics; bioprinting; blood serum; cell proliferation; Cellular aquaculture; chewiness; Cultured seafood; cytotoxicity; electronic tongue; fish; Fish cell line; fish fillets; Fish muscle cell powder; food production; hardness; horses; hydrocolloids; indigenous species; muscles; myotubes; research and development; seafoods; sensory evaluation; sodium; taste; texture; umami
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2024.110446

Cellular aquaculture has emerged as a promising technology to address the challenges associated with traditional fishing and aquaculture practices. This study focuses on developing a biomimetic fish fillet structure using fish muscle cell powder (FMCP) and Alg-κ-Car-based bio-ink, exploring its potential for cultured seafood applications. Grouper muscle satellite cells (GMSCs) were isolated through enzymatic digestion and demonstrated robust growth and myotube differentiation with 2% horse serum (HS). FMCP, derived from the differentiated GMSCs, is characterized as a high-protein source with promising seafood applications. Cytotoxicity analysis reveals FMCP's biocompatibility and its ability to enhance cell proliferation. Alg-κ-Car is chosen as the bio-ink due to its favourable impact on bioink stability. The developed Alg-κ-Car-FMCP bio-ink, with favourable rheological properties, facilitates 3D bioprinting of scaffolds mimicking the texture of native fish fillets. These printed scaffolds retain structural integrity when subjected to boiling and frying. Texture profiles indicate that Alg-κ-Car-FMCP constructs possess enhanced hardness, springiness, gumminess, and chewiness compared to Alg-κ-Car, with cooking influencing textural changes. Taste sensory analysis using an electronic tongue demonstrates Alg-κ-Car-FMCP constructs present a pronounced umami taste, showcasing potential for desirable sensory attributes in cell-based seafood. This study significantly advances cellular aquaculture for cultured seafood production, offering insights for further research and development in sustainable and innovative food production. [Display omitted] •Sustainable fish muscle cell powder-based cultured seafood production.•Seven-band grouper cell line established for cultured seafood applications.•3D Bioprinting with algae-based bio-ink achieves optimal fish texture.•Enhanced umami taste in cultured seafood verified by electronic tongue.•Innovative approach addresses challenges in traditional seafood methods.