Pematilleke Nelum, Kaur Mandeep, Adhikari Benu, Torley Peter J
Discipline of Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Australia.
Crit Rev Food Sci Nutr. 2024;64(6):1764-1779. doi: 10.1080/10408398.2022.2119202. Epub 2022 Sep 6.
Dysphagia is a medical condition that describes the difficulty of swallowing food, and texture modified food (TMF) is the best intervention for dysphagia. The relevant guidelines to identify dysphagia food are provided by the International Dysphagia Diet Standardization Initiative (IDDSI). Developing texture modified meat is a challenging task due to its fibrous microstructure and harder texture. Various meat tenderization attempts are therefore evaluated in the literature. Meat texture modification for dysphagia is not just limited to tenderization but should be focused on safe swallowing attributes as well. The application of hydrocolloids for designing TMF has a major research focus as it is a cost-effective method and offers an opportunity for careful control. The present review focuses on the meat texture modification attempts that have been used in the past and present, with special attention to the use of hydrocolloids. Several studies have shown improvements in texture upon the addition of various hydrocolloids; however, few studies have attempted to develop texture modified meat for people with dysphagia. This area has to be further developed along with the sensory evaluations conducted with the dysphagia population, to validate the industrial application of hydrocolloids to TMF.
吞咽困难是一种描述吞咽食物困难的医学状况，而质地改良食品（TMF）是吞咽困难的最佳干预措施。国际吞咽困难饮食标准化倡议（IDDSI）提供了识别吞咽困难食物的相关指南。由于肉类具有纤维状微观结构且质地较硬，开发质地改良肉类是一项具有挑战性的任务。因此，文献中评估了各种肉类嫩化尝试。用于吞咽困难的肉类质地改良不仅限于嫩化，还应关注安全吞咽属性。水胶体在设计TMF中的应用是一个主要研究重点，因为它是一种经济有效的方法，并且提供了精确控制的机会。本综述重点关注过去和现在用于肉类质地改良的尝试，特别关注水胶体的使用。几项研究表明，添加各种水胶体后质地有所改善；然而，很少有研究尝试为吞咽困难的人开发质地改良肉类。这个领域必须随着对吞咽困难人群进行的感官评估进一步发展，以验证水胶体在TMF中的工业应用。
