CELL-CULTURED EDIBLE FISH PRODUCTS

Smart overview of the Invention

The patent application introduces cell-cultured edible fish products derived from fish sources, particularly focusing on compositions, methods, and systems for culturing fish cells in vitro. This innovative approach aims to provide fish products that are free from contaminants and have a longer shelf life compared to conventional fish products. The application emphasizes the importance of addressing public health, environmental, and animal welfare issues associated with traditional animal farming.

Background

Foodborne illnesses and contamination are significant public health concerns. Contaminants such as biogenic amines, heavy metals, and pesticides in food can lead to severe health issues, including cancer and neurodevelopmental disorders. The application addresses these concerns by offering fish products that are substantially free from such harmful substances, providing a safer alternative to traditional fish consumption.

Composition and Characteristics

The invention provides edible compositions containing less than 0.1 parts per million of contaminants such as mercury and lead. These compositions consist of a homogeneous mixture of in vitro cultured fish cells, which may include various cell types like myoblasts, myotubes, and fibroblasts. The fish cells are cultured to be less than 200 μm in diameter, contributing to the product's purity and safety.

Production Method

The method for producing these cell-cultured fish products involves harvesting and expanding cells like myoblasts and fibroblasts from wild-caught Pacific Bluefin tuna. These cells undergo several processes, including differentiation and concentration, to form a slurry with a high cell concentration. The slurry can be further processed into solid products through freezing or drying.

Applications and Potential

The cell-cultured fish products have potential applications in various fields, including food manufacturing and medical research. By providing a contaminant-free food source, this innovation could revolutionize the food industry and contribute to healthier dietary options. Additionally, the methods and systems described could be applied in areas like bioengineering and therapeutics, demonstrating the wide-ranging impact of this technology.