Document Detail

Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet.
MedLine Citation:
PMID:  23313970     Owner:  NLM     Status:  Publisher    
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.
Ai Tokifuji; Yasuyuki Matsushima; Kenji Hachisuka; Keiko Yoshioka
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-12-13
Journal Detail:
Title:  Meat science     Volume:  93     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2013-1-14     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  843-848     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Graduate School of Health and Nutritional Sciences, Nakamura Gakuen University, 5-7-1 Befu, Jounan-ku, Fukuoka, 814-0198, Japan.
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