Physical properties of pressurized and heat-treated meat gels and their suitability as dysphagia diet based on swallowing dynamics
Physical properties of pressurized and heat-treated meat gels and their suitability as dysphagia diet based on swallowing dynamics
复制标题
基于吞咽动力学的加压和热处理肉凝胶的物理特性及其作为吞咽困难饮食的适用性
DOI：
10.11336/jjcrs.3.18
复制
发表时间：
2012
期刊：
影响因子：
--
通讯作者：
K. Yoshioka
中科院分区：
文献类型：
--
作者：
Ai Tokifuji;Y. Matsushima;K. Hachisuka;K. Yoshioka
张文忠，张文忠，张文忠.基于吞咽动力学的加压和热处理肉冻的物理特性及其作为吞咽困难饮食的适用性。Jpn J Compr Rehabil Sci 2012; 3：18-25.目的：我们通过研究吞咽困难患者的吞咽动力学来评估加压和热处理肉冻作为吞咽困难饮食的适用性。研究方法：将猪肉糜与水以1：0.5或1：1的比例混合，使用食品压力试验机在400 MPa下加压20 min，并蒸至80 ℃。制备了两种类型的加压和热处理（PH）凝胶样品：1：1 PH凝胶和1：05 PH凝胶。加热的肉饼和加热的糊状物样品也是由猪肉末制备的。对这些样品进行质地测量、感官评价和吞咽（VF）的视频荧光检查。结果：质构测量显示PH凝胶比加热的肉饼更软，并且比加热的糊剂更低的粘性。在感官测试中，PH凝胶被评价为更有弹性，更容易吞咽，没有残留在口腔中。在吞咽困难患者中进行的VF中，1：1 PH凝胶的咀嚼次数和吞咽次数分别为14.6和3.1;通过口咽的通过时间为12.33秒，短于1：0.5 PH凝胶和加热贴片。结论：1：1 PH凝胶剂易于成丸，吞咽顺畅。目前的结果表明，这种凝胶可能适合吞咽困难患者的消费。
Tokifuji A, Matsushima Y, Hachisuka K, Yoshioka K. Physical properties of pressurized and heat-treated meat gels and their suitability as dysphagia diet based on swallowing dynamics. Jpn J Compr Rehabil Sci 2012; 3:18-25. Objective: We evaluated the suitability of pressurized and heat-treated meat gels as a dysphagia diet by studying the swallowing dynamics in dysphagic patients. Methods: Minced pork mixed with water at a ratio of 1:0.5 or 1:1 was pressurized at 400 MPa for 20 min using a food pressure testing machine and steamed to 80oC. Two types of pressurized and heat-treated (PH) gel samples were prepared: 1:1 PH gel and 1:05 PH gel. Heated patty and heated paste samples were also prepared from minced pork. Textural measurements, sensory evaluation and videofl uoroscopic examination of swallowing (VF) were conducted on these samples. Results: Textural measurements showed that the PH gels were softer compared to the heated patty, and lower in adhesiveness than the heated paste. In the sensory test, PH gels were evaluated to be more elastic and easier to swallow, with no residue remaining in the oral cavity. In VF conducted in dysphagic patients, the numbers of mastication and gulps for the 1:1 PH gel were 14.6 and 3.1, respectively; and the transit time through the oropharynx was 12.33 sec, which was shorter than those for the 1:0.5 PH gel and the heated patty. Conclusion: The 1:1 PH gel was easy to form a bolus and smooth to swallow. The present results suggest that this gel may be suitable for consumption by dysphagic patients.
肉类的质地特性和所涉及的人类咀嚼运动
DOI：
--
发表时间：
2004
期刊：
Nihonkaseigakkaishi Vol.55 No.1
影响因子：
--
作者：
T.Takahashi;Y.Michiwaki;et al.
通讯作者：
et al.
进食咀嚼吞咽功能测试
DOI：
--
发表时间：
2010
期刊：
影响因子：
--
作者：
Yoshikawa Mineka;Nagasaki Toshikazu;Yoshida Mitsuyoshi;Tanimoto Keiji Tsuga Kazuhiro;Akagawa Yasumasa;吉川峰加
通讯作者：
吉川峰加