Pematilleke Nelum, Kaur Mandeep, Adhikari Benu, Torley Peter J
Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
J Texture Stud. 2021 Dec;52(5-6):552-560. doi: 10.1111/jtxs.12629. Epub 2021 Sep 18.
The physiological transformations that happen during oral processing are complex and challenging to capture and measure; however, their knowledge can help design new products for people who struggle with mastication and swallowing. Here we relate chewing, saliva incorporation and bolus properties with initial meat texture. Three different textures (T1-tender, T2-intermediate, T3-tough) were created by cooking meat in different temperature time combinations and "ready-to-swallow" meat boluses were collected from 10 healthy individuals. Masticatory variables, saliva incorporation, and bolus mechanical and geometrical characteristics were analyzed. Meat texture showed significant effect on masticatory variables (number of chews and chewing duration) but not on saliva incorporation. Bolus mechanical characteristics (hardness, cohesiveness and adhesiveness) varied significantly (p < .05) with meat texture, where meat with a harder texture resulted in a harder bolus. Number of bolus particles changed significantly (p < .05) with increasing meat hardness, where harder meat produced more bolus particles. Significant (p < .05) intersubject variability was recorded for masticatory parameters and saliva incorporation. Mechanical and geometrical characteristics of "ready-to-swallow" meat bolus did not vary among subjects.
口腔加工过程中发生的生理变化复杂且难以捕捉和测量；然而，了解这些变化有助于为咀嚼和吞咽困难的人群设计新产品。在此，我们将咀嚼、唾液掺入和食团特性与初始肉的质地联系起来。通过在不同温度时间组合下烹饪肉类，创建了三种不同的质地（T1-嫩、T2-中等、T3-硬），并从10名健康个体中收集了“可吞咽”的肉团。分析了咀嚼变量、唾液掺入以及食团的力学和几何特征。肉的质地对咀嚼变量（咀嚼次数和咀嚼持续时间）有显著影响，但对唾液掺入没有影响。食团的力学特征（硬度、内聚性和粘附性）随肉的质地有显著变化（p < 0.05），质地较硬的肉会导致食团更硬。随着肉硬度的增加，食团颗粒数量有显著变化（p < 0.05），较硬的肉产生更多的食团颗粒。咀嚼参数和唾液掺入在个体间存在显著（p < 0.05）差异。“可吞咽”肉团的力学和几何特征在个体间没有差异。
