چکیده مقاله
The transition to sustainable protein sources demands solutions that satisfy consumer expectations for taste, texture, and nutrition Hybrid Meats, which combine plant based proteins PBP with a smaller proportion of cultivated cell based meat, offer a promising compromise, significantly reducing the environmental footprint compared to conventional meat while potentially enhancing the sensory appeal of 100% PBP products This extended abstract focuses on the underexplored technique of Co Extrusion a high moisture extrusion process to intricately blend and texturize PBP with cultivated cells e g , muscle or fat cells derived from bioreactors The aim is to create complex, fibrous matrices that mimic the mouthfeel and flavor release characteristics of traditional meat The central research challenge is optimizing the co extrusion parameters temperature, pressure, shear to maintain the viability and functionality of the delicate cultivated cells while achieving optimal fibrous structure from the plant proteins
کلیدواژهها
نویسندگان
Amir Salar Montazerfarj
Department of Food Science and Technology, Varamin Pishva Branch, Islamic Azad University, Varamin, Iran
Leila Nateghi
Department of Food Science and Technology, Varamin Pishva Branch, Islamic Azad University, Varamin, Iran
شیوه ارجاع
Montazerfarj, Amir Salar and Nateghi, Leila,1404,Next-Generation Hybrid Meats: Optimizing the Sensory and Nutritional Profile via Co-Extrusion of Plant and Cultivated Cells,The first national conference environment, smart agriculture, food security,Varamin
ارائهشده در
مجموعه مقالات اولین همایش ملی محیط زیست، کشاورزی هوشمند، امنیت غذایی28 آبان 1404 · ورامین