Influence of Thickeners on the Fragmentation of Fish Meat Sausage by Mastication

• Published in: Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2011, Vol.75 (11), p.2105-2111
• Main Authors: SAGAWA, Atsuko, KOBAYASHI, Naoki, MORITAKA, Hatsue
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Breakdown; Deglutition Disorders - physiopathology; Destruction; Dispersions; Fish Products; Food Additives - chemistry; Food Handling; Foods; fragment size; Fragments; Fundamental and applied biological sciences. Psychology; Galactans - chemistry; Humans; log-normal distribution; Mannans - chemistry; Mastication; Meat; Plant Gums - chemistry; Polysaccharides, Bacterial - chemistry; rheological property; Solanum tuberosum; Starch - chemistry; thickener; Thickeners; Transit; Water - chemistry
• ISSN: 0916-8451; 1347-6947; 1347-6947
• DOI: 10.1271/bbb.110335

The influence of food thickeners (potato starch, guar gum, and xanthan gum and deionized water) on the breakdown of solid food was numerically analyzed, and an investigation was made into the cumulative size distribution of food fragments, textural properties, sensory evaluation and maximum transit velocity of a bolus in the pharynx. The results suggest that evaluating the breakability into small pieces was easily influenced by the addition ratio of the dispersion medium. However, in respect of the destruction process for the solid body, each sample was more strongly affected by the type of the dispersion medium than by the addition ratio of this medium. The destruction process was strongly influenced by the history of the breakdown caused by mastication when a liquid dispersion medium was added to the solid. However, when a high-viscosity sol was added to the solid, the destruction process was random and not affected by any history.