Sensory analysis of heated sodium alginate film flavored with chicken stock

Prospects and challenges for cell-cultured fat as a novel food ingredient

“…Some tasters noted off flavors, but this was attributed to incomplete homogenization of alginate into the meat. Other studies have explored the use of alginate as chicken skin substitute, and one sensory panel even found alginate films soaked in chicken stock more palatable than chicken skin itself (MedCrave, 2018). This capacity for improving sensory quality of meats, combined with its established functionality as a tissue engineering scaffold, makes alginate an attractive candidate for cell-cultured meat production, though functionalization may be required to promote cell adhesion.…”