Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet

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• 作者：Ai Tokifuji^a ; Yasuyuki Matsushima^b ; Kenji Hachisuka^b ; Keiko Yoshioka^c ; ^{yoshioka@nakamura-u.ac.jp}
• 关键词：Pork meat gel ; High-pressure ; Textural properties ; Network structure ; Sensory evaluation ; Dysphagia diet
• 刊名：Meat Science
• 出版年：2013
• 出版时间：April, 2013
• 年：2013
• 卷：93
• 期：4
• 页码：843-848
• 全文大小：1422 K

文摘

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 400 MPa for 20 min, 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.