With the disastrous concerns of overfishing, climate change and food security problems, seafood grown in the laboratory receive increasing attention as an alternative to traditional aquaculture. However, how to maintain the texture, structure and nutritional content of fish while expanding production is always a huge challenge.
According to the Resource database, a research team from Ocean University of the University of China published a study in the journal Nature Communications on February 18, detailing how to use edible porous microcarriers (EPM) and organic 3D printing technology to effectively extend fish muscles and fat cells and print them in fish nets very similar to wild fish.
Porous microcarriers obtain high density cellular amplification
The research team focused on optimizing edible porous microcarriers based on gelatin (EPM) to improve cellular membership, growth and differentiation capacities. By introducing sodium chloride (NACL) during low -temperature reticulation, scientists checked the formation of ice crystals, thus accurately regulating the size of microcarrier pores and creating a scaffolding structure adapted to high density cell culture.
Using this method, muscle satellite cells (SCS) and fat -derived stem cells (ASC) of the large yellow Croaker were amplified to the density of 6.25 × 10⁵ and 5.77 × 10⁵ cells / ml, respectively, the amplification fold reaching 499 times and 461 times, respectively.
To test scalability, the researchers went from a 125 ml rotary cultivation ball to a 4 -liter bioreactor, and the cell survival rate remained greater than 80% during the continuous amplification cycle. The digestion of collagenase has proven to be the most effective method of transfer of cells, which can maintain the cells distributed uniformly and prevent cell loss.
The results of the RNA sequencing showed that these amplified cells still maintain their differentiation capacity and that the genes linked to muscle growth, the remodeling of the extracellular matrix and the regulation of the cell cycle have been significantly increased.
Production and characteristics of 3D printed fish nets
The mature muscles and fatty micrifs are mixed in bioinks and extruded by a commercial 3D bioprinter to form structured fish nets with a length of 100 mm and a height of 15 mm. The printed nets have a layer in layers similar to the muscles of natural fish, and after cooking, it has a golden surface due to Maillard’s reaction.
The analysis shows that the water content (around 70%) and weight loss (around 35%) of printed nets are similar to those of traditional fish, but there is a slight lack of texture characteristics such as chewing and viscosity, and there is still room for optimization.
In terms of nutritional content, laboratory cultivated fish nets have 8.5 grams of protein more than natural fish per 100 grams, with a 68.92% reduction in fat and 87.93% reduction in cholesterol. Although the sodium content is 192.7 mg / 100 g more than that of natural fish, the composition of omega-3 fatty acids remains stable.
In addition, the content of essential amino acids has increased by 51%, while the analysis of volatile organic compounds has shown that there is still room for additional optimization in terms of flavor.
Marketing potential and feasibility
Although large -scale production is always confronted with challenges, researchers estimate that a 100 -liter bioreactor can produce around 750 grams of laboratory nets per batch, showing a commercial potential based on EPMS cell amplification technology. The research team said that in the future, fiber arrangements, composition of biose and production costs must still be optimized to allow laboratory cultivated fish nets to meet market standards on the market.
This study demonstrates the feasibility of cultivating fish nets in large -scale production laboratories, the positioning of organic printing and high density cell cultivation technologies such as important tools to reshape the future seafood industry. With technological progress, cultivated fish in laboratory should become lasting alternatives to meet global needs while reducing pressure on marine ecosystems.
Industry trends for 3D printed fish
Globally, efforts to improve alternative seafood is accelerating. In 2023, the Food Technology Company of Vienne Revo Foods cooperated with the Belgian company Paleo to use 3D printing technology to develop a more realistic vegan salmon.
The project obtained 2.2 million euros funding from the EUE Eureka Eurostars program to develop special myoglobin through fermentation technology to improve the taste, texture and nutrition value of revo food salmon alternatives. Revo Foods claims that its 3D printing process can reduce water consumption by 90% and carbon dioxide emissions by 75%.
In 2020, Legendary Vish, a startup founded by a group of international students, undertook to provide fish alternatives based on 3D printed plants to the market. Their inspiration came from a research project funded by the EU 2017 which developed an extrusion -based method to make structured salmon nets using plant biosis.
Their objective is to provide an alternative of sustainable seafood in the context of overfishing and environmental damage and to seek investments to increase production while exploring approvals and regulatory partnerships in the Scandinavian and European markets.
This research from Ocean University of the University of China provides a new technological path for large -scale production of cultural fish in the laboratory, demonstrating the potential for applying 3D printing technology in the field of food manufacturing. With the progressive maturity of technology, fish cultivated in the laboratory should become an important part of the food supply chain in the future.For global food security and ecological protectionProvide a viable solution.
Although other optimizations are still necessary in terms of fiber arrangement, bioink formula and production costs, the marketing prospects for this technology deserve to be expected.
