Kurapkienė Aušrinė, Vinauskienė Rimantė, Eisinaitė Viktorija, Leskauskaitė Daiva
Kaunas University of Technology, Department of Food Science and Technology, Kaunas, Lithuania.
J Texture Stud. 2025 Mar;56(2):e70015. doi: 10.1111/jtxs.70015.
Textural modification and nutritional customization of food is considered an effective strategy to ensure safe swallowing and prevent malnutrition in people with dysphagia, while improving quality of life and physical health. The aim of the present study was to evaluate the effect of added fat 15%-16% (in form of pork fat, liquid oil or bigel structured with collagen and mono- and diglycerides of fatty acids), fibers (3.0%) in the form of lingonberry pomace and protein collagen (2.0%-3.0%) as well as interactions between them on the stability, the rheological and textural properties, the color and printing performance of meat-based ink formulations and its application in the dysphagia diet. Results showed that all samples exhibited shear-thinning behavior (the viscosity of a material decreases as the shear rate increases) with n < 1. Pork fat, fiber incorporation and increase in protein concentration affected the increase in apparent viscosity, consistency coefficient, elasticity and loss modulus values. Structured oil addition helped to create a more stable gel-like network (confirmed by higher elastic modulus G' and hardness values) that provided stability to the matrix by trapping inside the oil phase, affecting higher post-printing stability (> 98%) as well as stability after thermal treatment (80%-93%). Thermally treated samples with structured oil addition were selected and labeled as Level 6 (soft and bite-sized), as defined by the International Dysphagia Diet Standardization Initiative (IDDSI) framework, suggesting that they suit people with mild dysphagia. The outcome of this study provides insights into how to tailor meat-based ink formulations to meet the needs of dysphagia patients.
对食物进行质地改良和营养定制被认为是一种有效的策略，可确保吞咽困难患者安全吞咽并预防营养不良，同时提高生活质量和身体健康水平。本研究的目的是评估添加15%-16%的脂肪（以猪脂肪、液态油或由胶原蛋白以及脂肪酸甘油单酯和甘油二酯构成的双凝胶形式存在）、3.0%的越橘果渣形式的纤维和2.0%-3.0%的蛋白质胶原蛋白及其之间的相互作用对肉类基油墨配方的稳定性、流变学和质地特性、颜色和印刷性能及其在吞咽困难饮食中的应用的影响。结果表明，所有样品均表现出剪切变稀行为（材料的粘度随剪切速率增加而降低），n<1。添加猪脂肪、纤维和增加蛋白质浓度会影响表观粘度、稠度系数、弹性和损耗模量值的增加。添加结构化油有助于形成更稳定的凝胶状网络（通过更高的弹性模量G'和硬度值得到证实），该网络通过将油相捕获在内部为基质提供稳定性，影响更高的印刷后稳定性（>98%）以及热处理后的稳定性（80%-93%）。根据国际吞咽困难饮食标准化倡议（IDDSI）框架的定义，选择添加结构化油的热处理样品并标记为6级（柔软且大小适中可咬动），这表明它们适合轻度吞咽困难的患者。本研究结果为如何定制肉类基油墨配方以满足吞咽困难患者的需求提供了见解。
