The Polymer Society of Korea

Abstract

Cultured meat is recognized as a sustainable alternative protein source; however, reproducing the flavor, color, and texture of conventional meat remains challenging. In particular, the lack of heat-induced sensory properties limits the performance of existing scaffold materials. To address this issue, a gelatin-based hydrogel scaffold was developed via glycation to enable the Maillard reaction. The hydrogel retained hydrophilic monosaccharides, facilitating non-enzymatic glycation with gelatin amino groups and inducing Maillard reactions upon heating. Thermal treatment of the glycated hydrogel produced meat-like browning and enhanced chewiness. Cell viability tests using muscle-derived cells showed reduced viability at high glycation levels, whereas optimally glycated hydrogels exhibited no cytotoxicity. These results suggest that glycation-controlled gelatin hydrogels are promising scaffolds for cultured meat with heat-responsive sensory properties and good cellular compatibility.