title: Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet.
abstract: 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.
authors: Graduate School of Health and Nutritional Sciences, Nakamura Gakuen University, 5-7-1 Befu, Jounan-ku, Fukuoka, 814-0198, Japan.
authors: Ai
authors: A
authors: Tokifuji
authors: Yasuyuki
authors: Y
authors: Matsushima
authors: Kenji
authors: K
authors: Hachisuka
authors: Keiko
authors: K
authors: Yoshioka
mesh_terms: D000328:Adult; D000818:Animals; D003679:Deglutition; D003680:Deglutition Disorders; D004032:Diet; D004548:Elasticity; D005260:Female; D005471:Fluoroscopy; D005511:Food Handling / Q000379:methods*; D005782:Gels; D006244:Hardness; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D009055:Mouth; D009210:Myofibrils / Q000737:chemistry*; D009218:Myosins / Q000737:chemistry; D010614:Pharynx; D011312:Pressure; D013552:Swine; D055815:Young Adult
chemical_list: D005782:Gels; D009218:Myosins