Pressure distribution measurement in biting surimi gels with molars using a multiple-point sheet sensor.
The bite force of three surimi gels with molars was measured in the mouth using a multiple-point sheet sensor. A peak force appeared at the breaking point of each sample, and then the force increased again, accompanied by a decrease in the opening between the upper and lower teeth. Low values in the peak force, pressure, and time at the first peak, the time at which the maximum contact area was engaged, impulse, and slope of bite curve were observed in samples with low breaking force and low breaking deformation found by the mechanical measurement of gel strength, and with less toughness in the sensory assessment. The duration of the bite force, the second peak time, and active bite pressure at the second peak did not change with a change in the surimi texture. The active pressure at the breaking point of each gel was affected by gel strength, while that at the second peak was independent of the gel strength.
Kohyama
K
K
National Food Research Institute, Tsukuba, Ibaraki, Japan. kaoruk@affrc.go.jp
Sakai
T
T
Azuma
T
T
Mizuguchi
T
T
Kimura
I
I
D005396:Fish Products; D008409:Mastication; D008422:Materials Testing; D008963:Molar / Q000502:physiology*; D011312:Pressure