| Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet. | |
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MedLine Citation:
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PMID: 23313970 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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To develop a soft meat product for a dysphagia diet, high-pressure technology was applied. Pressure-heat-treated ground pork meat (PH) was prepared from ground pork mixed with water (ground meat: water, 1:0.5 or 1:1) and salt (1.5%). PH-gels were made from these meat homogenates by treatment at 400MPa for 20min, followed by heat treatment. Heat-treated pork meat homogenates (H) were also prepared. The hardness and adhesiveness of the 1:1PH-gel was lower than those of the 1:1H-gel. The PH-gel scored higher in sensory evaluations of elasticity, smoothness and ease of swallowing. Scanning electron micrographs indicated that the superior textural property of the 1:1PH-gel was caused by a network of myosin filaments. Videofluoroscopic examination of swallowing revealed that the 1:1PH-gel was easy to swallow and left little residue in the oropharynx. These results proved the utility of pressurization in creating a dysphagia meat diet. |
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Authors:
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Ai Tokifuji; Yasuyuki Matsushima; Kenji Hachisuka; Keiko Yoshioka |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-12-13 |
Journal Detail:
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Title: Meat science Volume: 93 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2012 Dec |
Date Detail:
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Created Date: 2013-1-14 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
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Languages: ENG Pagination: 843-848 Citation Subset: - |
Copyright Information:
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Copyright © 2012 Elsevier Ltd. All rights reserved. |
Affiliation:
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Graduate School of Health and Nutritional Sciences, Nakamura Gakuen University, 5-7-1 Befu, Jounan-ku, Fukuoka, 814-0198, Japan. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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