ELECTROMYOGRAPHIC STUDY OF MASTICATION OF KELP SNACK
ELECTROMYOGRAPHIC STUDY OF MASTICATION OF KELP SNACK
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海带零食咀嚼过程的肌电图研究
DOI：
10.1111/j.1745-4603.2000.tb01020.x
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发表时间：
2000
影响因子：
3.2
通讯作者：
Tateo Suzuki
中科院分区：
文献类型：
--
作者：
K. Kohyama;Satoko Kobayashi;E. Hatakeyama;Tateo Suzuki
通过拉伸试验和感官评定，比较了海带零食咀嚼肌电、物理特性的变化。咀嚼次数、咀嚼时间、肌肉总活动量和咀嚼总持续时间与拉伸试验中的断裂力和咀嚼感觉困难度一致。振幅、肌电图活动和每次咀嚼的持续时间也显示出相同的趋势。在咀嚼周期中，样本之间没有观察到显著差异。随着咀嚼的进行，肌电振幅和活动度降低，肌电时程缩短。咀嚼肌肌电活性、振幅和咀嚼节律变化显著，样本差异从咀嚼中后期逐渐减小。就在吞咽之前，咀嚼周期延长，并且在最后一次咀嚼时没有观察到样品之间的显著差异。
Electromyograms (EMGs) of mastication of kelp snack were compared with the physical properties measured by a tensile test and sensory assessment. The number of chewing strokes, masticatory time, total muscle activities and total duration for whole mastication agreed with the breaking force in the tensile test and with sensory difficulty of mastication. Amplitude, EMG activity, and duration per chew also showed the same tendency. In the masticatory cycle, significant differences among the samples were not observed. As mastication proceeded, the amplitude and EMG activity decreased, and the EMG-duration shortened. The EMG activity, amplitude, and masticatory rhythm changed significantly, and sample differences decreased from the middle to the late stage of mastication. Just before swallowing, the chewing cycle was lengthened, and no significant difference was observed among samples at the last chew.