Fish fillets produced in laboratories: the future of food

1. Fish produced in laboratories will revolutionize the way we approach food production
2. This technology has the potential to solve many of the problems associated with traditional fishing like overfishing and the environmental damage it causes
3. It could also provide a sustainable and ethical alternative to current fish farming practices
4. The production of fish in labs would be much more efficient, with yields that far exceed that of traditional fish farming methods
5. The use of lab-grown fish could help to reduce the risk of foodborne illnesses, as it eliminates the need for antibiotics and pesticides
6. This technology could also help to ensure that we have a consistent supply of fish, regardless of weather or environmental factors
7. With the world's population continuing to grow, the demand for food will only increase, making lab-grown fish a more attractive option
8. The cost of producing fish in labs is also likely to decrease as the technology becomes more advanced and widespread
9. The taste and texture of lab-grown fish can be engineered to meet the preferences of different consumers
10. This technology has the potential to revolutionize the food industry, making it more sustainable, ethical.

• Cultivated seafood may one day ease strain on overfished marine fisheries since results are "indistinguishable" in flavor, color, and texture, showing promise as an alternative protein source.

With the use of 3D printing, researchers created the first centimeter-long farmed fish fillets in China. Zhejiang University, in picture

The first fish fillets in China to reach centimeter length have been developed in a lab by a team of scientists at Zhejiang University.

The study, which took 17 days to complete, found that the cultured fish fillets tasted, looked, and felt identical to similarly sized real fish. It was published in the peer-reviewed Science of Food, an online open access journal from Nature Partner Journals.

According to co-author Liu Donghong, a scientist at Zhejiang University, "marine fish contain high-quality protein and unsaturated fatty acids, which have a positive effect on health."

Liu stated as much on the university's website. According to the study team, cultured meat has emerged as a substitute to partially replace the conventional livestock business in the production of meat. Cultured meat is a real product produced by growing animal cells in a lab.

Using 3D printing technology, several academics and businesses have created meat tissues from pigs and cows.

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However, due to the wide variety of muscle types seen in marine fish and the dearth of supporting materials for a 3D scaffold to form the flesh structure, investigations on cultured marine fish have been less common.

The huge yellow croaker, a warm-temperature migratory fish with more than 80% of its body made up of muscle and fat cells, was cultivated for the study's fillets.

The fish is a popular food item and a valuable source of nutrients in East Asia, where it is also a significant economic marine species. However, overfishing has significantly reduced the fish's natural population.

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To "seed" the cultured fillets, the researchers extracted muscle and fat stem cells from the tissues of the huge yellow croaker and placed them in a culture medium to allow them to develop.

According to the study, muscle stem cells showed a low efficacy of differentiation while fat stem cells expanded effectively in the culture medium.fish aplenty in the ocean? Not in China, a study cautions.

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The group later identified two signalling routes that influence muscle cell development, though. Small-molecule medicines were used to block the two signals in the cells, increasing differentiation efficiency from 1% in the control group to 32%.

More fish flesh was created as the muscle cells developed and differentiated, but it was only paste, according to the scientists.

The fish is still a jumbled mass of cells at this stage with no clear structure. It lacks the tissue structure that makes people think of flesh, according to co-author Chen Jun, a scientist at Zhejiang University.

With a gel made of gelatin, the researchers built a 3D scaffold to provide the cells a place to grow.

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The researchers discovered that the cultured fillets were comparable to the real fish tissue in terms of the quantity and proportion of muscle and fat cells, as well as their hardness, gumminess, resilience, and water content.

However, the authors noted that compared to seafood that had been raised naturally, the chewiness of the cultured fish fillets was low.